Becker Edge Preference?

[YellowSwiss]

I am curious about what type of edge fellow forum friends prefer on their Beckers. Also, is there a certain edge you prefer for specific models? For example, do you prefer a toothy working edge on your BK9, while you have a smooth razor sharp stropped edge on your BK16?

(I know we visit this subject from time to time, but I have noted that I sometimes change my preferred edge type)

 

[tanglediver]

That's the neat thing about blades. You can, and should, choose your own preference for edging your blades. I do the majority of mine by hand, and a slight convex edge works well for me.

 

[Xr6x]

I try to maintain a 20 degree edge but over time it seems that I will end up with a convex edges.

 

[LG&M]

Sharp,
I keep mine around 20°. Little less on the smaller ones ,little more on the larger ones.
Smooth ,finished with ceramic rod most of the time.

 

[bearfacedkiller]

I have never found the need for an edge over 30 degrees inclusive (15 dps) and sharpen almost all my Beckers at 30.

I finish my Beckers anywhere from 600 grit up to 1200 grit. Sometimes I take my BK15 up to around 3000 or even 8000 but that is just for the fun of it.

 

[Wasty]

My 14 and my 16 and my 17 are also held around 20-25° but I only redo the edge with the lansky every 4-5 months, depending on use.
Normally, I only need to strop it on the leather to keep a fine edge. The stropping also convexes the edge over time.


My 7 is kept at 30 and also gets stropped and therefore a little convex.

When out and about i have a small victorinox ceramic rod with me if i need to smooth out a small nick or so...

 

[trailbum]

I like a toothy edge.

 

[91bravo]

My bigger Beckers that do lots of chopping are around 17-18 degrees with a full mirror polish on them. Bites deep and edge geometry maximized to pass through material.

 

[knoefz]

I like my BK7 edge sharp, shiny and a bit toothy.
Put them on my Diasharp diamond stone up to xxf.

The strop until it's nice and shiny.
My unsteady hand make the edge a tiny bit convex, but I like that.
App. 17 degrees, just a little steeper then factory.

Y YellowSwiss check out this thread, it might interest you as well

 

[daizee]

I like about 17dps on most, but would stick with the factory 20dps on choppers. I lightly strop *everything*, and don't bother with mirrors.

 

[19-3ben]

I am curious about what type of edge fellow forum friends prefer on their Beckers. Also, is there a certain edge you prefer for specific models? For example, do you prefer a toothy working edge on your BK9, while you have a smooth razor sharp stropped edge on your BK16?

(I know we visit this subject from time to time, but I have noted that I sometimes change my preferred edge type)

My BK4 probably has the most interesting of the edges on my Becker knives. The belly where the chopping really gets done, gets a 17DPS polished convex on my Ken Onion Worksharp. The inside of the blade, that one would use to do finer work gets a 15DPS V edge on the Spyderco Sharpmaker, with 20DPS microbevel. I only use the medium grit brown ceramic on that, so it is a little more toothy.

 

[Tanker 1/66]

This

My BK4 probably has the most interesting of the edges on my Becker knives. The belly where the chopping really gets done, gets a 17DPS polished convex on my Ken Onion Worksharp. The inside of the blade, that one would use to do finer work gets a 15DPS V edge on the Spyderco Sharpmaker, with 20DPS microbevel. I only use the medium grit brown ceramic on that, so it is a little more toothy.

Great minds Ben

 

[19-3ben]

This

Great minds Ben

And even our minds!