(Another) Sharpening Question (Crock Sticks)

[lagarto]

Hi all,
I was excited to finally be able to pick up my A-F Boot knife, Mini Smatchet and Fighting Knives yesterday, as they have been away from home for a while, and noticed that the boot knife is a little dull. I'm pretty good with a sharpmaker, but I don't really want to reprofile these edges, just give them a minor tune up. Also, I still haven't figured out how to sharpen with the sharpmaker and not grind the tip off. Anyway a friend of mine has a crock stick and is pretty good with it, so I was thinking of asking him to do minor touch up on these edges. Can this be done without damaging the tips, and also Boker claims that the Boot Knife utilizes a unique form of concave grind. Can this be sharpened by conventional methods without damaging it? Thanks.
Lagarto

 

[Cliff Stamp]

lagarto :

... how to sharpen with the sharpmaker and not grind the tip off.

Rotate the blade down on the end of the stroke so that the edge is perpendicular to the hone.

...Boker claims that the Boot Knife utilizes a unique form of concave grind.

I assume this is the primary grind, it looks that way from pictures and the description I have read. If so it has no influence on the nature of sharpening of the edge bevel, so no problems on a v-rod.

-Cliff

 

[lagarto]

Cliff, thanks for the quick reply, I just had a buddy who used to be a meat cutter do a touch up on all 3 knives with a butcher steel/crock stick style sharpener. They all came out great.
Lagarto