Substructures of perceived knowledge quality and interactions with knowledge sharing and innovativeness: a sensemaking perspective

Abstract

Purpose – The purpose of this paper is to bridge the gap by addressing the substructures of perceived knowledge quality (PKQ) drawn upon the theory of sensemaking. It also examines interactions of the substructures which, in turn, have differing impacts on innovativeness. Additionally, this study illustrates which PKQ substructure is most affected by knowledge sharing. PKQ has become imperative, not an option, for innovativeness in the environment characterized by knowledge overload. However, there is little research on PKQ due to its abundant, variable nature. Design/methodology/approach – The survey methodology was used to collect data. A total of 368 individuals in the USA participated in the study. The partial least squares analysis for structural equation modeling was used to test the research model. Findings – Perceived intrinsic knowledge quality is most affected by knowledge sharing, while knowledge sharing is a critical determinant of three PKQ substructures (i.e. perceived intrinsic, contextual and actionable knowledge quality). Perceived intrinsic knowledge quality, however, is inadequate by itself and should be transformed into perceived contextual, actionable knowledge quality to produce innovativeness. Research limitations/implications – This study addresses the shortfall of understanding the dynamics of PKQ’s substructures and unfolds theoretical links to knowledge sharing and innovativeness. Practical implications – This study offers valuable insights to managers who face ongoing challenges in sharing knowledge and improving knowledge quality, thereby leading their quality of knowledge into innovativeness. Originality/value – Despite growing recognition, few empirical studies on PKQ are present in the literature. This study contributes to understanding a holistic view of PKQ and its substructures with unique relationships by knowledge sharing and innovativeness.