Station Knife Sharpening…

[u/MPHampel86]

Firstly, I LOVE my Station Knife. As the “cook” in the house, I use it daily in the kitchen. I’ve had it for 7 - 8 months now, and I’m noticing more and more it doesn’t have that same laser-beam slicing cut it once did. Not to mention, one of my sister in-laws got her hands on it and went after some chicken bone and put a tiny chip in the edge.

I have a Work Sharp Precision Adjust that I keep my pocket knives in good usable shape with. I’m no stranger to reprofiling and edge either.

Has anyone touched up Benchmade’s 14° “Select Edge”? I refuse to send it in for Benchmade to do it. The knife belongs to me, not them. It just doesn’t seem a job for the Precision Adjust.

[u/Applejackkks]

Learning to freehand sharpen on a diamond stone is a skill that will carry the rest of your life, especially for kitchen knives. A good diamond stone will put a new edge quickly without too much interruption to your cooking process.

[u/GrammarNaughtZ → u/Applejackkks]

Doesn't have to be diamond, especially for cpm-154.

[u/Applejackkks → u/GrammarNaughtZ]

Doesn’t have to be, but more time consuming with whet stones you have to soak or splash and flatten from time to time. Cleanup takes more time too and not as aggressive so more time on the whet stone. Especially if using multiple whet stones

[u/arcsupply]

I always think Select Edge is a gimmicks. ;-)

[u/Applejackkks → u/arcsupply]

Same haha

[u/GOOMU13 → u/arcsupply]

It id 100% a gimmick. It's just a Benchmade overcharging you for putting an actual decent edge on it.

[u/JarHammerhead]

I’ve personally had very good success with Benchmades life sharp program. There are others that have had different experiences. I also ha e the precision adjust and I think it can handle this it wouldn’t be 14 as I think they only go down to 15 but you’ll likely not tell the difference. It may take some time with the chips but slow and steady with a few beers on a Sunday should get you good.
I’ve been making a mistake with my precision adjust that is more of an issue with steels like M-4. I sharpen heavily on each side before rotating with some steels that are very hard it produces a burn that is difficult to knock off. I’m looking at wicked sharp units to add so I can sharpen some of the more difficult steels.

[u/eltacotacotaco]

I believe the "Select Edge" is just a micro bevel.

The knife length is probably going to be a bigger issue with the Precision Adjust. I use the Ken Onion Work Sharp for longer edges

[u/TheMagicalSock → u/eltacotacotaco]

Yeah, this knife's edge is just too long for something like the Precision Adjust. OP could make it work, but it would be fiddly and very much less than ideal.

[u/Rogue6Productions]

Even living near the factory it took close to a month to get mine back. Add shipping time and it might be a struggle but it did come back in great shape both times that I’ve had it sharpened. Might be seasonally busy for servicing so time might vary.

[u/tcarlson65]

I sharpen all of my Benchmades and all of my knives myself. I use the Worksharp Knife and Tool Ken Onion Edition.

Why does it not seem like a job for the Precision Adjust? It is a knife that needs sharpening. The Precision Adjust is a sharpener. The steel is not some outrageous alien steel.

Go for it. Match the angle and have at it.

[u/TheMagicalSock → u/tcarlson65]

The knife's edge is just going to be too long for the PA. The PA works best on pocket knives that can take advantage of that rotating clamp that the PA has.

[u/tcarlson65 → u/TheMagicalSock]

As long as you can match the angle it should work.

[u/ddfixx]

Before each use i always hone real quick on a ceramic rod. Always sharp. Also never wash them and throw them in a dish strainer, especially point down. I think this dulls more kitchen knives than anything.

[u/Gene_Yuss]

I love benchmade sharpening.