Asymmetric edge, your experience?

Put the fat bevel flat on a stone or diamond plate. Keep that angle and get the whole edge until there's a burr on the left hand side.

Then do the same thing to that side. Line the bevel up so the ANGLE is the same, then when you've got a burr along the entire right hand side (big bevel) THEN strop. I use leather with some sort of compound. There's a green brick somewhere that people get pretty good results with.

 
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I have to admit that I couldn't sharpen this edge. I even sent my basic 3 to Garth to have it resharpened, but couldn't keep it sharp. Sent it back to Garth and gave him free reign to put another kind of grind on it. A zero grind was what it came back with and I couldn't be happier. Thanks Garth!
 
Reading the paper that came with another one of asymmetric edged busses, its states only strop one side, and under extreme conditions the other. Has anyone done it like that?
 
I made my basic 11 an asymmetrical grind. Chopped great. Made great feather sticks, easy to maintain.

I would use a ceramic stick on the flat side, and then strop the other.

In the field, just the ceramic stick was good.
 
^^^ this wshould work too. I should add that I had to fix the wavy edge on that SteelHeart. That's why I used a stone.

They REALLY do drink at that shop. WOW.......
 
Bigfattyt said:
I made my basic 11 an asymmetrical grind. Chopped great. Made great feather sticks, easy to maintain.

I would use a ceramic stick on the flat side, and then strop the other.

In the field, just the ceramic stick was good.
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Cool, yeah thats what I remember seeing, flat side with a ceramic stick. Assuming you did enough repeated sharpenings, How long did you go jus sharpening the flat side?
 
Virtuovice on YouTube does that to some of his knives. I think he said it aided in removing back straps for him.
 
dahkholiday said:
Dude has skill, he puts a convex on alot his blades free hand
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Yes he does. He processes over 50 deer a season. Some butcher shops don't do that many, and he does his in the FIELD! Wow. I used to guide goose hunters, and I got real fast at breasting out big Canada's. With a Buck! Sometimes did dozens a day. Repetition is the key to experience. Same with sharpening knives, and if they are used hard, they need touch up, then the cycle just repeats and skills grow. I can't imagine if I had my new Elmax AD and could turn back time. Wow, this thing is awesome. A zero grind is my favorite edge, and I put that on a lot of knives... Stropping is fun, and it works best on edges like that in my experience...
 
Brian77 said:
Yes he does. He processes over 50 deer a season. Some butcher shops don't do that many, and he does his in the FIELD! Wow. I used to guide goose hunters, and I got real fast at breasting out big Canada's. With a Buck! Sometimes did dozens a day. Repetition is the key to experience. Same with sharpening knives, and if they are used hard, they need touch up, then the cycle just repeats and skills grow. I can't imagine if I had my new Elmax AD and could turn back time. Wow, this thing is awesome. A zero grind is my favorite edge, and I put that on a lot of knives... Stropping is fun, and it works best on edges like that in my experience...
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Man talk about using a knife

Have you saw his vid on why he uses a convex? I'd relay it his words, but I'd probly butcher it the way he does deer, but basicly theres more metal to back the tip, I'd imagine its the same with a zero, is that your primary method of sharpening?
 
Virtuovice shoots a lot of deer I enjoy is videos a lot. I hope Bark River hooks him up. I know he's the reason I got into them.
 
dahkholiday said:
Dude has skill, he puts a convex on alot his blades free hand
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Actually, the whole point of a convex edge is that it is easy to do freehand. Putting one on with a jig is virtually impossible.

And if you convex a knife, it doesnt add metal ... there's not "more metal to back the tip".

ConvertedConvex_zps454c6044.jpg
 
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