Good afternoon everyone,

My first poll...so lets see how it goes. I am new to the convex edge, but it seems everyone changes their edge to one as soon as they have a chance. So here is the poll.

Should the new SY knife have a Convex edge? multiple choice, up to 3 choices
	YES
	NO
	DOESN'T MATTER
Votes accepted starting: 10/05/08 01:37 PM You must vote before you can view the results of this poll.

Doesn't matter to me. AS long as it's a large knife, I'll be happy.

uuhh yeeahh <img src="/ubbthreads/images/graemlins/paperbag.gif" alt="" />. Thanks for letting me know <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" />. I tried to change it but no go, unless someone knows how.

I voted yes, I want a convexed edge on all my Bussekin Knives, especially new one's.

doesn't matter. the factory edge is meaningless. buying a knife, to me, is all about the heat treat, blade length, thickness, and handle. to a lesser extent, the primary bevel. secondary means nothing. there are many who won't buy a knife that doesn't have a great factory edge. i think that's like refusing to buy a car because it doesn't have a full tank. it's true that the factory should sell them sharp, but not critical and will need to be reworked anyway.

perfect example is my ranger assault knife. came with an obese secondary bevel which i brought down to zero, my own attempt at Banning. extremely sharp now, competitive with the busse CE.

furthermore, a word on the competition edge. these edges are great, but they're still just very high secondary bevels. nothing wrong with that, and i think they should have paid Horn Dog royalties for every blade they sold with that edge...and finish. anyway, in my attempts to replicate it on my RAK, i could not beat it without completely removing any hint of a secondary bevel.

the point: no one feature of the knife, such a the edge, makes it better than any other. it's how the whole package comes together.

Convex edges have been proven to be one of the best edges, from personal experience, it makes a HUGE difference in chopping. A convexed edge means more time/precision grinding, which means more money. Standard busse kin edges will handle most stuff, but it isn't great.

I believe Busse has the cnc machine to do it, i.e. competition finished Busse (jack hammer and sarsQ). I don't believe they were convexed by hand.

i'm pretty sure they are hand finished.

it's only the best edge for chopping because it's the strongest, thus requiring less frequent sharpening. it is the dullest possible edge geometry. yeah yeah, BRKT. if production knives are all you know, that's gonna skew your perceptions. find a leaf-bladed spydy without a secondary bevel and it'll blow the brkt's away. find a 110 or leek ground to zero and it'll cut even better.

everyone here needs a quality ground scandi. if all you can afford is a mora, i'll sharpen it properly for free. even with the factory edge, it'll smoke all of your mass produced knives. 510 and 545 include livable sheaths.

Hand finished, even more reason for it be pricey.

I wouldn't say convex is the dullest edge geometry, I think edge thickness has more to do with it. Ban can get his Busses hair popping sharp, and I'm sure you can do the same with a proper scandi, but the convex is thicker (stronger) too. I just got a fresh mora and I'd say it's the sharpest knife I have (can't imagine how crazy it'd be if you touched it up), but it's probably also the weakest. And I know you know this, but REALLY sharp isn't ideal for general use, it'd wear down quickly.

I also voted yes. It seems that all you JYD's have already done this to your own knives...so it would be nice if that were at least an option from the factory. As putting a convex edge on it like KnifeGuy or HornDog is going to be pretty hard for us new dogs. Thats not to say we wont try to learn.

Actually, Mike Stewart will admit that convex edges are not the "sharpest" or at least that they don't "feel" sharp.

I do agree with what mag said, however I like convex edges the most overall because of their toughness and how easy they are to sharpen.
ANY thinner edge you put on a Busse is going to make it cut better, be it flat or convex.

I don't think CnC machines can do convex edges.
they have to be done by hand.

I would say SY's should be convexed, because they are a good hard use edge and do fine cutting just as well.

However I have to agree with mag. I don't really keep any factory edges... to be plain and simple... they SUCK.
even if sharp they often need some re profiling, so I'm more worried about the primary grind.