What angle is Benchmades knives sharpen??

my 710 was like a spoon when I got it (yes NIB). However, the minigrip I have was decently sharpened, not OMG this is scary sharp. I would say 40 degrees inclusive.
 
Ya I would say that 60 degrees inclusive sounds about right. Which is WAY too obtuse an angle for my liking. I so wish that they would consistently do around a 30-40 degree edge! I love my benchmades but man is it a pain to have to reprofile EVERY new benchmade knife I get. They could really use a few people with a better understanding of edge geometry doing their sharpening.
 
nevermind35 said:
Ya I would say that 60 degrees inclusive sounds about right. Which is WAY too obtuse an angle for my liking. I so wish that they would consistently do around a 30-40 degree edge! I love my benchmades but man is it a pain to have to reprofile EVERY new benchmade knife I get. They could really use a few people with a better understanding of edge geometry doing their sharpening.
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I believe they are selling us blade blanks. :(
 
My griptillian was OK, angle-wise. My 710, OTOH, was horrible. AT LEAST 30-40 degrees per side. :barf:

I don't know why; every other element of my 710 was perfect out of the box.
 
I know what you mean its just a hell of a shame. Benchmade has these awesome knives with good blade steels, the best lock on the market (some claim), and pretty close tolerances and then they go and put these butter knife edges on them. I think their claim to fame is that they make "hard use knives" and that the obtuse edges they use make the blade more resilient. However after using and sharpening knives for the last few years I have seen that you can get away with some pretty darn hard use on more acute angles. For example I just got done reprofiling my ZT 350 to 30 degrees inclusive and it slices and pops hairs like a mad man. However I can still "drill" green wood with the tip and cut through anything I would ever need to without a single chip. I bought a BM 960 a while back and the edge was so obtuse that you could barely even see the bevel. I had to hold it under good light and really get close to even spot it!!:eek:

Another thing that gets to me is when they do sprint runs with CPM-M4 blade steel and still use these butter edges! I mean in my mind M4s cutting potential isn't even unlocked until the cutting edge is 30 degrees or less. I recieved the new CPM-M4 Activator last week and looking at it now it has around a 50 degree edge.
 
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All my Benchmades have been shaving sharp, but some have had pretty obtuse edges. My best guess is somewhere around 25 degrees per side for my last Benchmade, a Griptillian. My TSEK was around 20 per side, and my Pika was about 25 as well. My Ares (man I miss that knife) came back from the factory with a replacement blade (don't ask) that was less than the 20 degree slots on the Sharpmaker. Did I mention I miss that knife? Gave it to my brother. The trick is to buy from B&M stores or at gun shows where you can hold the knife before buying.
 
I would say my Rifts (all 7 of them) have been between 30 and 40 degrees. They have all come with nice thin edges.
 
From my recent query to benchmade:
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We hand sharpen all of our knives and tend to sharpen at between 15 and 17 degrees on each side (30 inclusive). Hope this helps….

Thanks,

Dianna Daniels
Product Services Representative
Benchmade Knife Co., Inc.
800-800-7427 x-190
Fax 503-655-6223
ddaniels@benchmade.com
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FYI I sent them back for warranty repair, and benchmade sharpened one, and replaced the blade on the other. Both came back shaving sharp. But nowhere near as sharp as my Izula.

-Freq
 
just imagine having to sharpen hundreds of knives per day, they don't really have time to make it perfect.
 
So what's the deal with back beveling then? Should I never touch the 40 degree side on my sharpmaker and just use the 30 degree side?
 
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