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Important information about Fletcher Knives... sharpening, anatomy, etc.

Discussion in 'Fletcher Knives' started by Fletcher Knives, Dec 14, 2010.

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  1. Fletcher Knives

    Fletcher Knives STEEL BREATHING BLADE MAESTRO Moderator

    Aug 30, 2007
    I didn't want to have a bunch of different stickies in my forum for everything having to do with the knives, so I decided to make one master thread with all the info in it. Below you'll find links to each subject. Just click the link and it will take you to a post. Feel free to shoot me a PM or email if you think there is something I need to have in this thread and I'll check it out. I'm going to leave this thread locked so that it doesn't get cluttered with anything other than the necessary info. Thanks!


    1) Sharpening

    2) A post from another forum about sharpening

    3)The anatomy of your Fletcher Knife
     
    Last edited: Dec 14, 2010
  2. Fletcher Knives

    Fletcher Knives STEEL BREATHING BLADE MAESTRO Moderator

    Aug 30, 2007
    This is a post I made in the ESEE forum before I started making knives about how I sharpen my knives. The process now is slightly different.


    Now this is my method for every knife that leaves the shop:

    As far as getting the angle and everything all of that is still the same. The only difference now is that I only use two tools for sharpening, the Smith's double sided sharpener, and the strop. First I use a 1x42 belt sander to put on the initial edge. When I have that good enough, I move onto the Smith's. When I get the angle dialed in and get a good edge on it, that's when I strop. I test the edge sharpness throughout the sharpening. When I get done, I test the edge on hair, paper, and rope. If it shaves and cuts cleanly, I check the edge with a jeweler's loupe. to make sure there aren't any burrs I can't see. Somehow, some of these knives still show up to the customers not shaving sharp all the way up the edge. I'm still trying to figure this one out. I don't know if it's the sheath, some oxidation happening on the sharpened edge on a micro-level, or what. I'll get it figured out. Until then, if anyone ever gets a knife from Fletcher Knives that isn't crazy sharp right out of the box, please let me know or send it back to me and I'll sharpen it up for free.
     
  3. Fletcher Knives

    Fletcher Knives STEEL BREATHING BLADE MAESTRO Moderator

    Aug 30, 2007
    I thought I should copy this and put it in my forum also because I though it very informative. This was a post in response to a thread discussing how hard it was to sharpen certain knives and mine was one of the brands mentioned. In that post, people started talking about all their various sharpening methods and different edge bevels, so that is where this post picks up.

     
  4. Fletcher Knives

    Fletcher Knives STEEL BREATHING BLADE MAESTRO Moderator

    Aug 30, 2007
    I think that some of the features of Fletcher Knives get lost in the photos. Sometimes, people may even miss them on knives in real life. Here is a quick thread to clear it all up.

    It's important to know the anatomy of your Fletcher Knife. Otherwise, you might think, "Dylan is out of his damn mind. He smooths out some areas and leaves other sharp." Here is why. Below you'll see a letter. Next to that letter is a description. If you match these letters with the corrisponding letter on the diagrams and the areas they are pointing out, you'll now understand why everything is done the way it is.


    A: The Handle
    The canvas micarta scales on Fletcher Knives are intentionally left rough. I try to ensure that they are smooth enough to be comfortable and that the shaping is perfect, but I sand and buff the handles in a way that leaves them with plenty of grip. The knife should stay stuck in your grip no matter what gets on it.

    B: The grind and Edge
    The grind on a Fletcher Knife is almost always a Convex Saber grind and it sports a secondary sharpened bevel. A lot of convex grinds on the market these days go all the way to edge edge, giving it what is known as a "zero edge". That means that there is no secondary bevel and the primary grind of the knife goes all the way to the edge and also serves as the sharpened cutting edge. This grind/edge has its pros and its cons.

    The biggest con, and the one I'm trying to avoid by giving it a secondary bevel, is ease of sharpening. A lot of people think it's very easy to sharpen a zero edge convex grind. This is true if it is done correctly, but it's also extremely easy to do incoorectly and mess your knife up.

    With a secondary bevel. It's easy as can be. Just about every sharpening system in the world will work, including using the curb in a parking lot or a gnarley rock by a river. (Please don't ever use either of these tools to sharpen a Fletcher Knife unless it's an emergency.)

    If you would like to have a zero edge convex grind on your Fletcher Knife, you are more than welcome to do that yourself after you purchase the knife. I will ship every Fletcher Knife (almost without exception) with a secondary bevel. If you feel you have to have the blade convexed all the way to the cutting edge, that's a modification you'll have to arrange yourself. When you mess it up, ship your knife back to me and I'll fix it for you and send it right back lickidy split. ...with a secondary edge bevel. ;) If you're successful, way to go. My hat's off to ya.

    C: The "Guard" Area
    Every Fletcher Knife has a nice groove or guard to try and help keep you from accidently slicing you fingers off. It's not that I don't trust you, it's there more for me than you. I have a bad track record. The edges on this area are slightly rounded and smoothed for your comfort.

    D: The Thumb Ramp
    The thumb ramp on all Fletcher Knives that feature them is meant to be nice and smooth and a natural part of the ergos. It is strategically positioned to put the added force directly over cutting edge. Many thumb ramps on the market today are absolutely useless in the real world because they are over a nice section of handle or choil. I don't know about you, but i don't use either handle nor choil to cut anything, so I don't understand why the knifemaker or manufacturer would give me a way of putting added pressure over either of these areas.

    I don't put jimping on them. I don't like jimping. After extended use, even with the slightest of jimps, it rubs the skin and I don't like it.

    The edges of the thumb ramps are slightly rounded and smoothed for your comfort. On knives without thumb ramps, the area where your thumb rests naturally is slightly rounded and smoothed. The only exceptions to this are earlier Pocket Kilos, which had a sharp spine from handle to tip.

    E: The Spine
    The spine of Fletcher Knives are slightly rounded on the edges for comfort. I understand a lot of people want to strike firesteels or scrape with the spine of their knife, so they want the spine sharp. I weighed all of the pros and cons to it and made the decision to make them comfortable.



    So there you have it. Why are some areas sharp, rough, or smooth. Now you know. Time to go to sleep. It's 2:58AM right now. Why the hell am I even awake?

    Oh yeah! Diagrams!

    [​IMG]

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    [​IMG]
     
    Last edited: Feb 14, 2016
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