Hey guys just wondering if anybody could give me any tips they have or point me in the wright direction when it comes to sharpening a tanto style blade.
My main concern is where the tip and main edges meet i don’t want to mess this part up.
I have never had a problem with regular style blades because i use one continuous stroke across the whole edge. But I’m not sure this will be possible with a tanto blade?
What would happen if I used my normal technique of starting at the back of the blade and use one continuous pass to the tip without letting the stone roll off the tip?
Another question I have is most if not all of my sharpening experience is with Spyderco’s with thinner blade stock. I always set my angle to the red setting on the Edge Pro which I think is 15 degrees. This always gives me a hair popping razor sharp edge would there be any reason to change this on a knife with thicker blade stock?
Any thoughts are appreciated
My main concern is where the tip and main edges meet i don’t want to mess this part up.
I have never had a problem with regular style blades because i use one continuous stroke across the whole edge. But I’m not sure this will be possible with a tanto blade?
What would happen if I used my normal technique of starting at the back of the blade and use one continuous pass to the tip without letting the stone roll off the tip?
Another question I have is most if not all of my sharpening experience is with Spyderco’s with thinner blade stock. I always set my angle to the red setting on the Edge Pro which I think is 15 degrees. This always gives me a hair popping razor sharp edge would there be any reason to change this on a knife with thicker blade stock?
Any thoughts are appreciated