Sharpening VG-10 Calypso to 30 degrees total...

[Jeff/1911]

Joe Talmadge / others,



I'm trying for the "pocket scalpel" effect...



I've been working on this with my new Sharpmaker 204 and I'm not sure if I've accomplished a "complete" job. From the feel of the blades strokes across the stones, I think the blade has come down to 15 degrees plus 15 degrees, but when testing the edge it feels about the same as it did sharpened at 20+20. It feels very sharp, but I just don't know if I've removed enough material, or if I've just "back bevelled" to a large degree. How long should this take, changing from 40 to 30 degrees? How many strokes, approximately?



Thanks for any help you can offer...Jeff/1911.

[Clay Kesting]

Jeff,

Have you tried running some black marker along the bevel? If you do this and then take a few strokes on the Sharpmaker, you'll see if you've reached the edge or not. A magnifying glass or jewellers loupe is also a great help.

Clay

Don't worry that the world might end tomorrow, in Australia it's tomorrow already.

[mundele]

I agree that the marker trick is a huge help. I find that the biggest problem when sharpening to 15 degrees is removing the burr. even light strokes will just cause it to "change sides". use increasingly light alternating strokes, checking the burr after each. Eventually you can remove that burr.

--Matt

[Jeff/1911]

Thank you both for your counsel. Clay, I forgot about the marker trick after reading of this technique in Joe Talmadge's sharpening faq...

I realize that the burr will be quite significant & fragile, now that you mention it; mundele.

I will try these techniques and report on my success. Thanks. Jeff/1911.

[Joe Talmadge]

You've gotten good replies already, I'll be interesting in hearing how it goes!

Did you do any standardized tests before you re-profiled? Cutting into a particular piece of rope, something like that. You should see a significant increase in performance once you get the 15-degree bevels right. Shaving off 10 total degrees of edge makes a big difference.

Joe

[Jeff/1911]

Joe,

No. I didn't think to do that. I wish I had, so that could compare the performance before and after re-profiling. I'm going to work a little more with this knife tonight.

While we are discussing edge angles I have another question. You wouldn't sharpen a plain edged Military (in CPM440V) at 15 plus 15 degrees, would you? I didn't think I should, as I plan to use this knife as intended for more heavy duty work. I also want to take advantage of the popular edge retention qualites of this steel, and hopefully have a knife that will remain fairly sharp for longer periods of time. I didn't think the 15 plus 15 degree angles would be best to accomplish this.

Jeff/1911.

Edited by - Jeff/1911 on 6/5/2001 12:15:43 AM

[ramlanrafie]

Jeff

i think u are right. i did once trying to change the profile of a knife (other brand than spyderco) to 17 degree. it shaving sharp but it would not last long. i do a single chicken and it dull again before the chicken finish. it created a burr to one side. now i'm using 20 degree for all my multipurpose use knives