Benchmade with S30v

M

Mike22

Joined
Jul 27, 2015
Messages
66
I'm having problems with this knife holding an edge. It's getting dull quick an is micro chipping. This knife is a farm use knife. Cutting strings on hay bails an what not. I can get a good edge just can't keep it. Freehand sharpening on diamond stones. Am I simply using the wrong steel for the jobs or am I doing something wrong. The Ontario Rat 1 or 2 with AUS 8 is actually holding up better.

Thanks

Mike
 
My s30v blades seem to hold on to a very very small and fine burr, more than other steels I have. I have to pay close attention to get a clean apex.

Also, I had trouble with one new blade that I think either had a burnt edge from factory sharpening, or the edge was ground too thin during heat treat. Whatever the case, I had to sharpen away quite a bit of the edge before it acted right.
At its worst, the edge would crumble away as it was sharpened, regardless of grit or type of abrasive.
 
Mike, that steel should last all week, doing cutting jobs on a farm. It does tend to have burrs. You'll have to go thru a learning curve with that steel. Do you have a
fine diamond stone? After you think you have it sharpened take it to the fine diamond stone and lightly grind it edge leading a few strokes, with water on the stone.
Flip it over and do the same. Only the weight of the knife on the stone. Feel for burrs on the edge until you cannot feel any. Then go to cutting baling twine. DM
 
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