Sharpening the Spyderco's Chinook?

[Franco G]

Hi,

I would like to ask the following:

Sharpening the Spyderco's CHINOOK: 30, 40 or 30+40 degrees - what do you suggest?

I would appreciate much your advice.

Regards,



Franco

[dePaul]

Hi Franco!
Most of the Spydercos are sharpened at 30 degrees factory angle. Because of the fact that the Chinook is hollow grounded, (thin lower edge profile), the 30 degrees will work out just fine.

However, it depends on what you are planning to use the knife for. If it´s to be cutting in soft materials, like food preparation then the 30 degress is optimal. OTOH, if you are planning to chop some tree branches, then I´d go with the 40 degrees angle.

Do you follow? I mean, you just can´t say; what angle? I depends on the planned usage.

Then there is the steel issue. Some steel sorts will take a good working edge at 30 degrees whereas some other will chip and role. The CPM-440V is somewhat brittle, WOW it will most likely chip if exposed to extended force due to cutting hard and tough material. On the other hand, it will hold its edge almost for ever if cutting soft materials.

Regards!

[Mancer]

If I where you Id go with a 40 deg angle, my Chin is my baby, when I got her I made the mistake of using a crappy cheapskate sharpener (the ones with the lill metal circles you pull the blade over to "remove rough edges", well it removed my edge alltogether.
I used the 204 and put a very very sharp 40 deg edge on, real razor sharp blade.
The 40 will last you longer and I doubt you need the kind of sharpness a 30 deg would give you.

Good luck

MaNcEr

It's Time To Kick @$$ 'N Chew Bubble Gum

[cerulean]

Personally, I would sharpen it to 40 degrees.

Once, when I was sharpening my Chinook, I accidently tapped the knife's edge on the side of the bench stone. It didn't hit hard, but it took out a nice litte chip. The edge didn't appear to roll at all; there was actually a small chunk of metal missing from the edge.

It wasn't a big deal and it only took a couple of minutes to sharpen it out, but I think chipping is a potential problem with a thin edge on this knife. I'm honestly not sure if 440V is to blame, but adding a few degrees to the factory edge angle on the Chinook would probably go a long way towards preventing chipping.

Edited by - cerulean on 7/19/2001 2:52:11 AM