Knife sharpening question and the Sharpmaker

[coltsfan8116]

If i have a knife that is sharpened by the factory at 25 to 30 degrees can i use the sharpmaker at the 30 degree setting to sharpen the knife?? This edge stuff is confusing to me and i just bought a knife with the 25-30 degree factory edge and want to figure out how to sharpen it if i cant use the Sharpmaker...I am horrible at freehand sharpening:confused: :confused: :confused:

[yablanowitz]

If the factory angle is less than thirty degrees included (i.e. the twenty-five to thirty you mention is the included angle rather than the per-side angle) using the Sharpmaker with the stones in the 30 degree slots should have you sharpening just the very edge, which should work out well. Using the forty degree slots on the Sharpmaker will also have you sharpening just the very edge, but the larger included angle will give you an edge that is not quite as sharp. The trade-off is, the wider angle should be a bit more durable, so you shouldn't have to sharpen as often.

[coltsfan8116]

If the factory angle is less than thirty degrees included (i.e. the twenty-five to thirty you mention is the included angle rather than the per-side angle) using the Sharpmaker with the stones in the 30 degree slots should have you sharpening just the very edge, which should work out well. Using the forty degree slots on the Sharpmaker will also have you sharpening just the very edge, but the larger included angle will give you an edge that is not quite as sharp. The trade-off is, the wider angle should be a bit more durable, so you shouldn't have to sharpen as often.



No i found that it is 25-30 per side:( What would be the best way to sharpen a knife this thick???

[Joe Talmadge]

As in, possibly as much as 60 degrees included? I won't accept an edge that thick even on a hatchet! Is this a fixed blade or folder you have? Reprofiling it will take a while, you'll need to find some very coarse hones or use very coarse sandpaper. If it's worth it to you, I'd almost advise sending it to Tom Krein, he'll charge you something like $35 to put a real working edge and do a full reprofile on it. Let us know what knife it is and what you're using it for first.

[yablanowitz]

If it was me, I'd have that sucker on a DMT X-Coarse diamond hone in six seconds, and it would stay there until I had it down to fifteen per side. Unless, of course, I was planning to use it for a cold chisel. Fifty to sixty degrees included is just too obtuse to qualify as a knife in my book. I have spoons that are sharper than that.

If that is a factory edge, trade that thing in on a knife. If it is something someone else put on it, never let that person sharpen for you again.

Unless you have an Edge-Pro or are accomplished at free-hand sharpening, having a knifemaker regrind it for you may be your best option. Just tell Tom Krein he has to finish my Endura before he can do yours ;) :D

[coltsfan8116]

As in, possibly as much as 60 degrees included? I won't accept an edge that thick even on a hatchet! Is this a fixed blade or folder you have? Reprofiling it will take a while, you'll need to find some very coarse hones or use very coarse sandpaper. If it's worth it to you, I'd almost advise sending it to Tom Krein, he'll charge you something like $35 to put a real working edge and do a full reprofile on it. Let us know what knife it is and what you're using it for first.



It is a Ranger RD6.....How do i get ahold of Tom Krein???

[Joe Talmadge]

yabla, I got my waved endura back from Tom a month ago. Amazing! What edge width did you specify?

coltsfan, not sure why Justin is leaving his edge that thick, are you sure it's really that much? I'd go back to Justin first and discuss your intended use of the RD6 with him, and what the measurements are. He's supposed to be a real good guy, give him a chance to take care of you.