Vivi wrote: ↑Thu Jan 03, 2019 12:35 amI was glancing at the Kapara thread and saw a member had added a sharpening choil to a knife that did not come with one from the factory.
As someone that wishes the opposite was as easy to do, I have to ask....why?
As I understand it a sharpening notch is to make sharpening the very first portion of cutting edge easier.
But where this reasoning fails to make sense to me, is by adding a sharpening notch you create two drawbacks:
1. There is now less cutting edge.
2. Materials being cut will snag if they slip into this sharpening notch.
The first point nullifies the entire point of sharpening notches in my opinion.
If you add a sharpening notch to a knife, the amount of cutting edge removed is greater than the amount of cutting edge that is difficult to sharpen with typical bench stones.
If you find it difficult to sharpen that first 1-2mm of cutting edge, why would you remove twice that? You're better of letting that first part develop a J shape, or using a specialized tool to grind that area.
I don't get it.
I know most people consider this aspect of knives trivial, but this is one of the reasons I prefer Spydercos to other brands that insist on putting them on everything. It is something I specifically request makers not do when I buy customs.
I can honestly say that I have never benefited from having one on my knives.
Without a small sharpening choil there is a recurve that devlops over time closest to the ricasso with sharpening.
Also without a choil, the thick ricasso gets in the way of sharpening the heel and can even bang on the corner of a sharpening stone causing chipping on the stone or excess wear.
Lastly, most aren't getting consistent bevels up against the ricasso, they also haven't been Sharpened flush from the factory and have an a small unsharpened area by the ricasso.
As the knife is used and worn away over time this turns into a recurve like on a western boning knife.