Benchmade18060 Navaja Adira Mango Grivory Acero CPM-MagnaCut Power Type, Multicolor

Okay firstly looking close at the blade you can see rough grit pattern of the edge looks around 400/500 grit maybe but it glides through paper I've been cutting hard dog treats sausages with this until I saw a slight shine on the edge a glint ment it has a roll on the edge so sharpened it on the WS pro to now having a smoother mirror of sorts Polish to see how long the edge lasts I'm betting not too long on first sharpening I was surprised how fast I got a burr on this thing when it's 60/62 rock well hardened which personally I don't think it can be because i started with 600 grit and got a burr on the first use so I'm not so sure it's this hard I used each stone very lightly and burrs came on first pass ps angle was set to 20 degrees factory I think was between 18/15 because it had more edge surface showing so I've made it 20 and the edge now feels very smooth not toothy as came factory ground my next sharpen i will go 23 degrees and then strop at this for a toothier edge I'm still in shock at how fast I got a burr so let's see how long this edge lasts on the knife it's much bigger than I expected the axis lock is a dream works great and isn't stiff the shape of the button is not great digs in to the thumb made my finger sore playing with it a min or two but let's face it your buying it for the steel right more to follow okay so had it over a week now only sharpened once and stropped a few times to get the edge back to paper shaving sharp again it's been cutting dried dog sausages and cardboard boxes after that still glides through paper after sharpening a few knives I think 20degrees is kinda a good go top edge as any thinner and you loose strength in the edges I'm new to magna cut but I feel the edge is very easy to get to a burr as you can with softer steels maybe the edge is the weakest point and the body of the blade is where the strength lies it does hold a good edge which is driving me mad because vg10 lost its edge quite fast at around 18/15 degrees which is a thinner edge geom fair play hence I think 20 degrees is the way to go with magnacut I feel any lower and the edge might loose integrity and to go back to 20 again would lose too much steel but I did see a video that recommended a few sharpens to get to the good stuff metal but I'm not that trusting and at the price I'll wait until someone else proves this here as I'm curious but not that sure also might try a micro bevel on next sharpen to ensure a stronger edge which I do know works at the cost of a slight bit of sharpness which I do recommend if your new to the sharpening game ie sharpen your blade to say 15degrees I'd add a second bevel at say 18degrees this gives a thinner bevel and the second for strength for thin slicing of say meats hard veg or wood for fire starting and resharpening the second bevel again you loose less metal gaining knife longevity I hope this review helps so magnacut it's easy to get a burr and even at 600 grit you get a slicey edge which when lost a little strops back easy put a new angle of 20.25 and still got to hair shaving sharp and thought a stronger edge but after cutting a fairly hard but squidgy dried dog sausages 2inch long I got forty thin slithers from using this knife the curve ment had to use more of the blade to cut cleanly and after cutting the sausage the edge has rolled over in the middle of the blade which is disappointing given the price the hardness doesn't reflect on edge retension I did expect more from the steel given the price so I guess the money is for the brand name and not the supposed steel for which I bought it for sharpening it's the ws pro which is a great system without perfection just sharpened forth time on worksharp pro up to 600 grit plate then very careful strops ten per side to 7 pre to6 pre down to one the one 5 times and got a razor of sorts stopped at 600 to have slightly more tooth its so I thought but strop got it very smooth next time will strop very little to see if edge lasts longer also still sharpened at 20.25⁰ degrees only gripe is worksharp clamp like it's baby brother still lossens it's grip and the blade moves which is very disappointing