You can definitely sharpen a knife better than the factory edge. It just depends on your sharpening system and your skill to use it. I pretty much always sharpen or at least touch up the edge of my new knives to get them extra sharp. A good sharpening system, a ceramic hone and a strop will make a world of difference.
I too have a San Mai III, and looking at another example of the CPM-3V TM on a RUclips video I noticed that the actual fit and finish is not nearly of the same quality as on the San Mai III made in Japan. And then there is that brass rivet! I do not intend slaughtering pigs and chopping bone, and with using it on wood and trees etc, I don't expect to ever have to sharpen my TM! If I do, I'll go to great lengths to preserve the full convex grind right to the edge (ie no secondary bevel). However, I do understand why you had to do so. Having watched a number of videos about the CPM-3V model, I must admit to being somewhat underwhelmed, and I'm very glad I decided to take the plunge and buy the more expensive San Mai model. What I did do was get myself a custom-made (bespoke) leather sheath with a dangler (Rob Evans Woodsman, in Wales made it), and it just completes the package! In summary, the Trail Master is an awesome knife, that people who have not owned one will not be able to fully appreciate! Cheers mate!
The San Mai Trail Master doesn't have a scandi grind. It has a convex grind. This guy in the video apparently doesn't know how to sharpen a convex grind either.
First note, Your title twice says "Trial" not "Trail": The SanMai3 has the high strength steel sandwiched for longer edge retention like the hardness of CPM 3V. Proper sharpening will give the knife the same razor's edge. SanMai3 is super strong and resistant to rusting. I love my SanMai3 Trail Master.
@@theotherguy3083not parallel and neat on the top of the spine, but been cut into when being machined so it's 'wobbly' on either side ... There's pics on Amazon of the flaw if U look up reviews of this knife. It's very common :-(
The secure ex sheath does have a drainage vent. It is at the very tip of the sheath. I can't believe you purchased the San Mai Trail Master for $100! Unless it was used. I purchased my O1 Trail Master 20 years for $135, and I was looking at the San Mai and it was over $200 everywhere. I have the CPM-3V Trail master too, but the quality of 20 years ago is so much better. The new 3V TM has quality issues. The blade has an overgrind on both sides just past the guards.
It's too bad you lost the convex edge due to improper sharpening techniques. That was the only quality reason to get the San Mai Trail Master. Otherwise the Carbon V would be the better choice
You can definitely sharpen a knife better than the factory edge. It just depends on your sharpening system and your skill to use it. I pretty much always sharpen or at least touch up the edge of my new knives to get them extra sharp. A good sharpening system, a ceramic hone and a strop will make a world of difference.
Thank you for the info
Beautiful knife!
Just got my Trail Master "Sandwich" San Mai III !!!
Now, the blade is made in Taiwan.
VERY , VERY nice video !!!...I LOVE mine VG1 Trailmaster !!!...
I too have a San Mai III, and looking at another example of the CPM-3V TM on a RUclips video I noticed that the actual fit and finish is not nearly of the same quality as on the San Mai III made in Japan. And then there is that brass rivet!
I do not intend slaughtering pigs and chopping bone, and with using it on wood and trees etc, I don't expect to ever have to sharpen my TM! If I do, I'll go to great lengths to preserve the full convex grind right to the edge (ie no secondary bevel). However, I do understand why you had to do so.
Having watched a number of videos about the CPM-3V model, I must admit to being somewhat underwhelmed, and I'm very glad I decided to take the plunge and buy the more expensive San Mai model. What I did do was get myself a custom-made (bespoke) leather sheath with a dangler (Rob Evans Woodsman, in Wales made it), and it just completes the package!
In summary, the Trail Master is an awesome knife, that people who have not owned one will not be able to fully appreciate!
Cheers mate!
The San Mai is NOT MADE IN JAPAN ANYMORE : even if its advertised like its made in Japan. Its all made in Taiwan
@@ferlottes I can only speak for the one I own, which was most definitely made in Japan!
Love my tm 3v..id love to have the san mai as well but idk anything about sharpening scandi grinds
The San Mai Trail Master doesn't have a scandi grind. It has a convex grind.
This guy in the video apparently doesn't know how to sharpen a convex grind either.
@ericsierra-franco7802 that's what I meant to say..lol ty for the correction
First note, Your title twice says "Trial" not "Trail": The SanMai3 has the high strength steel sandwiched for longer edge retention like the hardness of CPM 3V. Proper sharpening will give the knife the same razor's edge. SanMai3 is super strong and resistant to rusting. I love my SanMai3 Trail Master.
It looks like you've removed the convex grind on the San Mai Trail Master. That is what makes the knife special.
I regrinded it back to its shape again
Is your 3V one over ground up near the guard on the top of the spine?
I don't understand?
@@theotherguy3083not parallel and neat on the top of the spine, but been cut into when being machined so it's 'wobbly' on either side ... There's pics on Amazon of the flaw if U look up reviews of this knife. It's very common :-(
We know who makes it wear is it made?
Cold steel? American made
3V does not rust easily.
You might wanna check that 5/16 (8mm) thickness. I bet it's only 7mm.
San Mai is better with convex grinded blade.
3V steel is overrated.
that factory grease on the blade of 3V was left on purpose.
they corrode
I like 3V with the limited experience I have with it. I have no experience with this SanMai. 3V with a convex would be sweet. 👌
The secure ex sheath does have a drainage vent. It is at the very tip of the sheath. I can't believe you purchased the San Mai Trail Master for $100! Unless it was used. I purchased my O1 Trail Master 20 years for $135, and I was looking at the San Mai and it was over $200 everywhere. I have the CPM-3V Trail master too, but the quality of 20 years ago is so much better. The new 3V TM has quality issues. The blade has an overgrind on both sides just past the guards.
It's too bad you lost the convex edge due to improper sharpening techniques. That was the only quality reason to get the San Mai Trail Master. Otherwise the Carbon V would be the better choice
@samthai818 those were the times when I didn't know much about knives and knife sharpening. I am thinking about re-shaping the blade and edge.
You should! A convex edge not that difficult to learn. There are many videos on doing a convex edge. I convexed my Srk San Mai without any issues.
@samthai818 yep. That's how my people's traditional knives are shaped. Our traditional knives are called Hmong Knives.
Right on brother!