ASH-1 LE problem

J

jw2n

Joined
Sep 22, 2009
Messages
959
I bought an ASH-1 LE recently and sharpened it with a Smith diamond system. I would estimate that my angles did not exceed twenty degrees. After sharpening, I chopped down several 1"-2" saplings and suckers in my backyard. They were green hardwood. I noticed some pretty nasty edge damage afterwards. My old BM has never been like this. Any ideas? Thanks in advance.
 
Most Busse Knives, including the ASH-1 LE, have a full convex edge that is better maintained through stropping. But even if you slightly modified it's edge profile with a Smith diamond system, I'm surprised to hear to of edge damage.
 
So am I. The edge came in contact with nothing else. I cut them off nearly a foot above the ground. My BM has handled chores 100 times more difficult than this without a hiccup. And, I would guess it's angle to be more in the 23-28 range. I insured that there was no wire on the edge after sharpening. All I know is that I am not a happy camper at the moment.
 
Thanks guys. I am sitting here checking it again and I may have "wired" one side. I am going to strop and try again before I contact Jerry. I have a prescription for bifocals (my first glasses) and have refused to get them. I guess maybe I have to. I hate getting old.
 
jw2n said:
I have a prescription for bifocals (my first glasses) and have refused to get them. I guess maybe I have to. I hate getting old.
Click to expand...

Haha
Dont we all!
Now,are you sure you werent trying to chop 1" rebar? :D
 
I have done the Wire edge before and not noticed it till I actually chopped something.

I definately keep my edge closer to factory edge angles. I have some convex edges that are probably less than factory, but it seems the convex edge supports its self better tan the same angle V edge does.

I know people like to take their edges down under 20 or 15 per side, but with most steels I own, I find the edge does not last as long, and is a bit more prone to damage (with all the different steels I have used).

The funny thing, is one of the knives i Keep at a pretty thin grind, is a hand made 5160 I heat treated in my back yard, and it has out performed my expectations for such a thin grind. I must have left it a bit harder on the heat treat and temper.
 
Assuming you mean an angle of 20 degrees per side, that should be no problem for any quality cutlery steel.

Yeah, bifocals suck. :grumpy: You might consider investing in a 10x loupe. It really helps to be able to see your edge.
 
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