Anybody know how i can remove or minimise this ''belly ?''

That’s not a belly it’s a recurve.

What have you been sharpening it with?

Is the rest of the blade worn down as far as it looks? It must be getting kind of thick behind the edge.

Basically use a file concentrate on keeping the file against the Ricasso.
 
That is one of my pet peeves.....knives that do not have a sharpening choil at the ricasso. It makes sharpening a pain at the heel of the blade as it throws the stone out of alignment. It also looks like crap IMO.

I add a choil to all my knives that do not have one. Easy to do with a Dremel and a grinding bit. You can use a small diameter rat-tail file if you don't have a rotary tool but will take you a bit longer to do.

Here is a pic of a finger choil I added to my BK9. You do not have to make it that large however. Just a small cutout at the ricasso makes it look neater, and makes sharpening the complete length of the blade easier.

Also, see this thread for more pictures of what I am talking about, and how to fix it: https://www.bladeforums.com/threads/whats-the-purpose-of-a-sharpening-choil.1641605/

9TjWVhM.jpg
 
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That BK-9 looks great, my aversion to choils notwithstanding. I am not sure how well I could cut with a knife that has a loose cutting edge though.
 
Here is your pic OP.

DC1747AA-E598-44E3-9BE7-38EC5A0825E3.jpeg

When Ka-Bar ships these most times the primary grind near the ricasso looks like this. I wish they would spend a bit more time during production to make it even and square.

You will have to remove a lot of steel to square that back up. If you have a file, go slow and steady and start going at it. Put tape over the blade, and over parts that you don't want ground. Once you have the primary grind where you want it, you will then need to put a secondary edge grind back on.
 
eveled said:
That’s not a belly it’s a recurve.

What have you been sharpening it with?

Is the rest of the blade worn down as far as it looks? It must be getting kind of thick behind the edge.

Basically use a file concentrate on keeping the file against the Ricasso.
Click to expand...
Fallkniven DC4 for a long time, i've had a burr problem for many week, when a switch on a Naniwa 1000/3000, i have learned to sharpening properly, and i fix this burr problem

shane45-1911 said:
That is one of my pet peeves.....knives that do not have a sharpening choil at the ricasso. It makes sharpening a pain at the heel of the blade as it throws the stone out of alignment. It also looks like crap IMO.

I add a choil to all my knives that do not have one. Easy to do with a Dremel and a grinding bit. You can use a small diameter rat-tail file if you don't have a rotary tool but will take you a bit longer to do.

Here is a pic of a finger choil I added to my BK9. You do not have to make it that large however. Just a small cutout at the ricasso makes it look neater, and makes sharpening the complete length of the blade easier.

Also, see this thread for more pictures of what I am talking about, and how to fix it: https://www.bladeforums.com/threads/whats-the-purpose-of-a-sharpening-choil.1641605/

9TjWVhM.jpg
Click to expand...
Thanks for the tips ! but i think a finger choice on a Kabar USMC is not my thing
But your BK9 is beautiful ! Where you pick up the scales ?
MolokaiRider said:
Here is your pic OP.

View attachment 1657751

When Ka-Bar ships these most times the primary grind near the ricasso looks like this. I wish they would spend a bit more time during production to make it even and square.

You will have to remove a lot of steel to square that back up. If you have a file, go slow and steady and start going at it. Put tape over the blade, and over parts that you don't want ground. Once you have the primary grind where you want it, you will then need to put a secondary edge grind back on.
Click to expand...


Dude, Thanks you, its so simple but i never think to try the tape thing
I try that tommorow !
 
WhoElseButQuagmire said:
But your BK9 is beautiful ! Where you pick up the scales ?
Click to expand...
Thanks. I honestly don't remember who I bought the scales from - it was several years ago. There are many vendors that offer aftermarket micarta scales for the BK knives however (Google will find them for you!) I added the texturing myself, however.
 
Right for me. Depends on one's preferences and sharpening practices, I guess. :)
 
David Mary said:
Right for me. Depends on one's preferences and sharpening practices, I guess. :)
Click to expand...

No, you ARE right, lol.

That's one of the thing I never liked about Kabars (besides the lack of a sharpening choil) - the useless 1/2" of plunge grind. I would rather have 1/2" more edge - minus an eighth of an inch for my choil, of course. :p
 
D davidmary has the right answer. I only use large sharpening choils on knives with sweeping grinds. They don’t have a sharp transition at the Ricasso. On a KA-BAR with its crisp plunge line, I’d use a cut off wheel on a 4inch grinder to carefully remove the material right at the Ricasso. I only go as deep as the secondary edge taper.
view


This LoomFixer had the same problem as your knife. See how on the master I cut the choil first then sharpened out the recurve. When I was done the sharpening choil was gone. The pen blade wasn’t as bad but wasn’t quite right either.

view
 
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The reason I asked what you used to sharpen your knife. Is because you weren’t getting into the corner then with each sharpening it got worse and worse. I figured you had a stone with a severely worn out corner. Or a round stone or steel.

My preference for a sharp transition from Ricasso to edge is why I use diamond stones. The corners don’t wear out. I can really push the Ricasso against the side of the stone and sharpen the whole edge nice and straight.

The other trick (if you need to have a choil) is to sharpen the choil like you would a single seration. That way it doesn’t catch on what you are cutting.

I have a small sharpened choil on my work knife and frequently use it as a wire stripper.
 
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