I've had my new 604 Sharpmaker for a month or two now. I don't have a video yet but I think I'm learning how to use it. I'm looking for advice for on a specific knife.
I have a co-worker who I haven't yet been able to convert into the Spyderco fold. He owns a Benchmade Spec War with the tanto blade style. That would already exceed my sharpening skills but it is also a flat grind blade which I've never sharpened before. (One side of the blade is totally flat and all beveling is on the other side.) It also has some type of coating on it that reminds me of Parkerizing. It is also a combo edge although there is so little sharpness left to the serrations that I would consider them worthless.
Anyway the guy wanted me to try sharpening it. I looked at the blade type and wasn't sure how to proceed. It looks to me like it would have to be sharpened like two different knives i.e. the small angled front section and then the back section in front of the serrations (which I'm not going to worry about at all right now). The user told me he has had it sharpened before at knife places by guys using the soft wheels. That has resulted in a rounded shiny edge that has no trace of the original bevel. Should I start out by using the "back bevel" part of my 204? Should I sharpen it in two different pieces? And how about the flat back? Won't I have to occasionally stroke that side to flatten down the burr? And how will I do that without scraping off the finish?
Yes, this is a rookie asking for some expert guidance! TIA!
Gregg Greenwood
Collinsville, OK
I have a co-worker who I haven't yet been able to convert into the Spyderco fold. He owns a Benchmade Spec War with the tanto blade style. That would already exceed my sharpening skills but it is also a flat grind blade which I've never sharpened before. (One side of the blade is totally flat and all beveling is on the other side.) It also has some type of coating on it that reminds me of Parkerizing. It is also a combo edge although there is so little sharpness left to the serrations that I would consider them worthless.
Anyway the guy wanted me to try sharpening it. I looked at the blade type and wasn't sure how to proceed. It looks to me like it would have to be sharpened like two different knives i.e. the small angled front section and then the back section in front of the serrations (which I'm not going to worry about at all right now). The user told me he has had it sharpened before at knife places by guys using the soft wheels. That has resulted in a rounded shiny edge that has no trace of the original bevel. Should I start out by using the "back bevel" part of my 204? Should I sharpen it in two different pieces? And how about the flat back? Won't I have to occasionally stroke that side to flatten down the burr? And how will I do that without scraping off the finish?
Yes, this is a rookie asking for some expert guidance! TIA!
Gregg Greenwood
Collinsville, OK
