A Hog Asking A VERY Noob Question... :)

Blood_Grooves

Blood_Grooves

Joined
Oct 28, 2007
Messages
931
well my favorite possesion, my CG BATAC has some "dings" or "chips" what ever you want to call them. not very big at all just minor things that almost dont matter, but i would just like them to go away.

Heres the NOOBY question, How do i get them out? i guess sharpening them out would work but wouldn't that ware down the blade over time? oh and on a side note does the warrenty cover over sharpening? like over years of use the blade will get smaller and smaller. my dad had a pocket knife that was 4 in. and now 2 in. :D
 
How do you keep your knives sharp if you don't periodically sharpen them? I am just curios...that's all :D
 
well i sharpen them on my Edge Pro but that doesn't get the dings out unless you just ware down your blade till you sharpen them out. is that the only way to get them out? should i just ignore them and sooner or later they will sharpen out from normal sharpening
 
Assuming that they are spots where the edge has folded over, you can get them to even out by stropping your blade.

If they represent missing edge, you just have to wait for them to sharpen out over time, or accept the loss of edge material needed to even them out.

--BubbaThud
 
Ummmm...Well sharpening is certainly covered in the Busse warranty I believe though I would try steeling the blade first if its just rolls you have on the blade.
Yes over time the edge profile will change, but unless you are using a coarse diamond plate, not signifigantly enough that you will really notice(unless you are using it as commercial cutlery ie. in a kitchen, as I do many knives I have) in normal circumstances.

As for your Pops' blade, perhaps it was a soft steel? I have SAK's that have changed over the years from repeated sharpening. These arent however hardened to 58-60 RC as I believe INFI is.

Just some thoughts. Perhaps others can help more.
 
yes it represent missing edge, ya thats what i thought, just over time they will sharpen out. thanks :):D

EDIT: ya it was a sharad old timer. not sure of the Rc on that though...

How does a rolled edge happen? and how does a "missing" edge happen? i think i was chopping on a rotten log next to a river, with some sand in it and hit a large peice of sand or something....
 
If I only have a couple small dings I just leave them. If the blade is getting pretty chipped up (multiple chips) I will sharpen them out. It really does not remove a noticable amount of steel doing this. I guess it depends how deep the chips are.
 
Can you post pics of the blade? Would make it easier for us to help you figure out how to get rid of the dings.

--BubbaThud
 
well theres this hole in my Buy Brown sheath(kydex) and i couldnt see the bevel at all through the hole when i got the knife and now i am no starting to see it. It just kind of worried me... :o

EDIT: no i have a phone camera but you wouldnt be able to see the dings in the blade with it... but this X-mas i am getting one... :D but there really REALLY small, its just my OCD kicking in :D just one of those neat freaks...
 
Strop it or steel it on a smooth round steel. I doubt that there is any material missing, it is likely such a small roll that it looks chipped out. I have spanked my INFI on chain link fencing and rolled it good. Just some time with a steel or strop and you're as good as new. I rarely get a stone or severe abrasive out to sharpen any of my users. If you keep them sharp by touching them up with a strop, they will out last your grand kids. My dad used to sharpen the life out of his knives too. He wore out more Buck Stockmans than you could shake a stick at.
 
Blood_Grooves said:
any good steeling or stoping videos, that you guys would recommend?
Click to expand...



Get a F. Dick polish, ask Tony G, he did all the research on polishing rods...........................




























dscn4007ax4.jpg







:D
 
Depending on how bad the dings or bends are you can use ceramic rods like from a sharpmaker...steels...or a fine file (really only used one to straighten out a tip). After you get it straight just polish up and convex the edge with some sand paper....I keep a 1200-2000 grit edge on my knives and finish them off with a strop. You can keep an edge pretty well with a strop...then just break out the paper when it needs something more. I still use an India stone for some of my knives though. Mainly the smaller blades. The notches or missing edge you speak of can't be fixed really. Just let them come out with time and sharpening. They won't hurt chopping performance and will actually improve cutting performance...they'll act like mini serrations ;)
 
Always use a steel or strop between sharpening's. Use it almost everytime you use your knife and it will stay sharp for a long time before having to sharpen again. Do this and you'll never wear that Blade down enough to worry about it. If not for the steel I would have been buying a new Butcher's knife every few months, instead they would last me about 2 years.
(steel backwards to get any rolls out)

I don't think Busse's guarantee will cover an over sharpened blade... they shouldn't. But don't worry, you'll never lose that much steel, esp if you strop or steel between sharpening.

Oh yeah, you got some hard ass sand in washington:p
You probobally hit something hard that was in the sand(tiny rocks)
 
Ken44 said:
Always use a steel or strop between sharpening's. Use it almost everytime you use your knife and it will stay sharp for a long time before having to sharpen again. Do this and you'll never wear that Blade down enough to worry about it. If not for the steel I would have been buying a new Butcher's knife every few months, instead they would last me about 2 years.
(steel backwards to get any rolls out)
Click to expand...


Ken's got it. I would always start with steeling first. I've noticed my Busses tend to roll and not chip. A smooth steel will straighten the rolled part back out. Anything abrasive will just wear it down, however minutely (like sharpening).

I usually steel first, then strop. Once in a while I might use a white ceramic to sharpen, but that's few and far between. Mostly just steeling and stropping. I only use my Edge pro and diamond plates to thin out and reprofile edges.

Here is my FBM that I rolled the edge with last summer. Actually someone else rolled the edge when they were chopping some wood and somehow hit a rock or something that was just under the ground surface. Steeled almost the whole thing out. You can kind of notice it now if you know where to look. Unfortunately I don't have an after shot of it straightened out yet, but you can barely notice it.

P8170080.jpg


P8170081.jpg


P8170071.jpg
 
thanks guys :o ya i will start to strop more often. i have this OLD steel, one of the actull steel ones with grooves on it but the grooves are very small since its like 10 years old do you think that would work.

oh and i have been looking at these cardboard wheels for a grinder they look like they can get the knive VERY sharp. should i or should i not try this?

so when my knife gets dull insted of EP go with a steel first (or is that just when i get a nick?) then i strop...? will a leather belt do, or use one of those paper wheels for stroping?

oh and by the way i have finally convexed my GW. no not with my carhart pants :D but with sand paper. i am only at 800 grit so i still need to go a bit further but its still pretty sharp. SORRY NO PICS...

MD13: hey have you ever hear of.. the best way to loose a freind is to let him use your knife? :)
 
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