A hard life...

K

Kai Winters

Joined
Mar 16, 2012
Messages
939
A family member asked me to sharpen his knife. He's had this BM for 7ish or more years, around there anyway. It has had a rough life but has taken all handed and can take more.
This started as a Tanto blade but many years of not so great freehand sharpening has taken its' toll.
Surprisingly the blade still opens quickly at the push of the button but there is some play.
I've talked him into looking into sending it back to BM for a new blade...return the original blade please.
I've cleaned out the innards the best I can without taking it apart. It opens more smoothly...cool.
So far I've spent a bit over an hour reprofiling the edge with the Lansky medium diamond hone. It has just started to burr and feel like the start of a sharp edge. This is going to be fun.
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That looks like it's DEFINITELY a working knife. I'd say ask to replace the blade but keep it with a satin finish so it ages a bit more even this time :)
 
Hey Kai! man, that's sweet! I love fixing up knives like that that get used :-)

As far as the serrations go I would get some quarter inch paper wheels, grit one, and fix those serrations up :-) I posted a video below of the best way I've found to put a razor sharp edge back in serrations. I use both the wheels in the vid but also the. 25" paper wheels too. hope this helps you out!


https://www.youtube.com/watch?v=BggYojTm9xw&feature=youtube_gdata_player
 
Whew. I spent an hour last night just reprofiling the edge. I still have maybe another 30 minutes on the Lansky with the medium diamond hone to finish the profile...25 degrees...Then the fine diamond stone to begin the sharpening process.
Thanks for the tip on the serrations. I'll watch your video. I have a triangle hone for serrations but it may be too fine for this job. I may just buy another triangle hone or try my Dremel with my fine stones...the serrations on my butter knives are sharper than this poor beasty.
 
That's about how my auto Stryker looks. Been carrying it about 14 yrs now. It's been a good knife and still going strong.
 
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