After doing a small test recently, I've found that it really makes a big difference in chopping performance to have a thin edge. Even if it sacrifices a lot in the toughness of the edge, I prefer my chopper to be able to chop to the best of it's ability. If we're ever going to see a Regulator (or DogFather) with a Zero Edge, the Yard needs to know it is something people want.
I figure it would be good to use this edge on the LE knives, so that it's a little easier to tell which ones are good for copping down buildings, and which should only cut wood.

So. Who out here would like to see their knife come with a super thin Zero Edge, and experience some extreme cutting performance right out of the box?
I know I would.

Zero Edge LE or not? single choice
	I want my LE Scrapyad with a Zero Edge!
	I like the LEs just as tough as the CGs.
Votes accepted starting: 06/14/09 04:37 AM
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id rather profile them myself if at all <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

+1

If it´s a convex zero edge I want it but if it´s full flat zero edge its no no. Maybe on a small knife but not on a chopper.

I would only want a full convex with zero edge. I'm okay with getting them however they come and then putting a convex edge on them if necessary. I think a full flat grind with zero edge would be too weak - a thicker full flat grind with a secondary bevel works better and is stronger. Just my opinion though. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

I want to make sure i understand this correctly...By zero edge, you mean an edge that is formed as part of the blade grind with no secondary bevel?

Thanks.

Zero edges are probably expensive to manufacture, as are full convex grinds. Part of why scrap yard knives keep such an amazingly good price to performance ratio is Dan's continued choice of simple yet effective grinds to minimize the amount of work that goes into manufacturing these knives.

Scrap yards have, in my experience, had better edges out of the box than Busse blades - I say keep our edges like they are, and if you want to reprofile them yourself, go nuts!

I think the most popular zero edge grind is the Scandi. They are known for being very sharp but they are also weak. Ease of sharpening is another plus for them. I prefer secondary bevels and convex edges (for chopping). <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

Id like an edge like the Busse Jackhammer came with, that would be sweet.

I say keep them the way they are now, and if people want they can taylor theirs to their liking when they get them. A buddy of mine just got a new belt sander from Harbor Freight and Tool, and we're both itching to try it out on some knives. Cheap knives at first, of course!

By Zero Edge, I mean full flat (like the Scrapper six LE).
But a full convex grind is certainly not a bad idea. I don't mind having it as thin as possible, maybe even a hollow grind, though that wouldn't work well for splitting.
I just want out of the box performance to be something closer to the specs I usually end up with after some time on the belt sander.

The big knives are great because they are so ridiculously tough.

I've gotta agree with the majority on this one; keep the knives with the standard edge. If you want a convex, scandi, zero, or whatever, let the buyer do it themselves.

Honestly, I find it gives you a better appreciation for the knives Dan makes for us, if you have to use some sharpening skills to give it your own personal touch.

That's why I voted for a Zero edge..
I can make it whatever I want it to be; convex, scandi, zero, or whatever.

But convex, scandi, zero, or whatever can not (within reason) be made into a zero edge..