I really hate to see a knife with the sway in the blades from improper sharpening. At least in my oppinion its improper. In the process the "v" of a blade next to the tang has disappeared, but to me it actually is a better looking knife. This is probably one of those oppinion things, yet I (as well as others I bet) am interested in the outcome of this poll.
The knife before and after:
Peanut1
Thx for your honest input!
Hawke
Did I increase this knife's value?
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Hawke
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El Lobo
- Gold Tier
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- Location: Arizona, right here in the U.S. of A.
No vote for me...but as long as you are happy, where you weren't happy before, then it was right for you... 
Just in Case (He, He) you might be interested...The V is called the "Choil" (or some folks call it a sharpening choil), it is there so you can sharpen the length of the blade (as you just did
) without scuffing/altering the "Kick" area (right behind the V) and changing the heigth/manner in which the blade sits when closed. Just be careful when sharpening. In fact, if you just strop your knife on the back of a Legal Pad of paper (Ernie Emerson's trick) about 1-2 times a week, you might not have to really "Sharpen" it ever again. 20 strokes a side, spine (Top) leading, edge trailing.
Nice little knife.
Bill
Just in Case (He, He) you might be interested...The V is called the "Choil" (or some folks call it a sharpening choil), it is there so you can sharpen the length of the blade (as you just did
) without scuffing/altering the "Kick" area (right behind the V) and changing the heigth/manner in which the blade sits when closed. Just be careful when sharpening. In fact, if you just strop your knife on the back of a Legal Pad of paper (Ernie Emerson's trick) about 1-2 times a week, you might not have to really "Sharpen" it ever again. 20 strokes a side, spine (Top) leading, edge trailing.Nice little knife.
Bill
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PA Knives
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- Location: The "Magic Circle" in NW Pennsylvania
Glad to see that El Lobo has directed you to the proper terminology for knife parts and construction. Few really know this. As for the value, remember a sharpened knife is just that. One stroke on the stone and it is no longer mint. You make it look more presentable, but to a collector. Sharpened is sharpened and that reduces its value in half in many cases, but not all. Nice job and nice knife.
Contributions to Knife Magazine ,
Author of "Great Eastern Cutlery: An American Tradition, The History of the Northfield & Tidioute Brands" & "Tidioute: A Town With an Edge" “The Chronicles of Cooper Cutlery”
Author of "Great Eastern Cutlery: An American Tradition, The History of the Northfield & Tidioute Brands" & "Tidioute: A Town With an Edge" “The Chronicles of Cooper Cutlery”