Are flat ground knives harder to get sharp?

K

K man

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Nov 26, 2000
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I have a SOG X-Ray vision and I can get the hollow ground (belly portion) shaving sharp while I have not been able to do the same with the flat ground tanto upper portion. I use a lansky system, does anybody have tips?
THANKS!!!!
Knifeman==>-----
 
I have always found flat ground blades the easieat to sharpen over all other grinds. I only use flat stones but have never had a problem. Tantos lend themselves to ease of sharpening IMO since their is no curvature to the edge whatsoever. Can't speak for the Lansky system since I have never used it.
Bob
 
I am not familiar with that knife, but I am guessing the angled 'tanto' tip area is Chisel ground, not 'flat' ground. In any event, flat grind knives are no more difficult and maybe easier to sharpen than hollow ground knives. Chisel edges are the easiest of all grinds to sharpen.

I think you should try free hand sharpening the tip area since it is small. If it is truly chisel ground (one-sided bevel), simply match the bevel on the stone to sharpen and then turn the blade over and drag the flat side as close to horizontal as you can to the stone to remove any wire edge. Try using small circular motions to sharpen the bevel side and keep the angle constant (look at the edge on the stone from the side and Match the angle of the primary grind.

Using a clamp system like the Lansky, it may be difficult to get the right angle on the tanto tip area. In any event, the sharpening angle for the tip will probably be different (greater) than the belly of the knife. Try the magic marker trick (paint the edge) to better see where on the blade your stone is contacting the edge. If your sharpening angle on the tip is too acute (narrow), you may find that your sharpening strokes are not reaching the edge and you need to either: thin the blade by lots of grinding, or use a wider sharpening angle.

Good luck!
 
I agree with Paracelsus. Put the ol' Magic Marker on it and you'll get a good visual on what's happening. Couple times that way and you'll have it down. I'd freehand that tip area too.

Personally, I love flat grinds for sharpening. They present pretty much no problem for me, even with my Polish background. ;)
 
The problem is likely the thickness of the tanto tip. I have a CRKT M-16 tanto tipped blade. The steel behind the edge is massively thick (as compared to other grinds) so naturally you can't get this area as sharp as the hollow ground belly. You can still get is sharp, but don't expect the same level of cutting performance out of the tip as you get from the belly.

If tip sharpness is important to you, you should get a folder with a different tip. If tip strength is important, youa re good to go.

Ditto on the magic marker.
 
Hey Vel, that's pretty cool considering the blade I'm fixing up for you is flat ground. What a conicidince! He he. Kushtaka strikes again!!!

And..... Zesssstaaaaaaaaaayyyyyy
 
Make an outline with black felt tip marker along the edge of the blade so you can see if you are sharpening that precise area..Also, Lansky sells a set of DIAMOND hones. I would suggest that you would invest in a flat diamond or ceramic stone..

P.S. remember to strop your edge after sharpening..GOOD LUCK!!
 
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