Bet nobody ever mentioned sharpening before..heh

[Lavan]

Well, I got the Browning 734 folder. Neat lil thing. Razor sharp....BUT....sharper on serrated part than smooth part.
Serrated part is non beveled and smooth is beveled.
IF....I only sharpened one side of the smooth part, would it eventually get as sharp as the serrated non-beveled part?

 

[Old Knife Guy]

After a few nips of tequila, I realized my wife describes things like you do, and it became clear. I think you are describing the basic construction make-up of most combo serrated knives; that is, the knife has a 'double bevel' like a traditional knife, and then the serrations are machined into one side, as is common practice. The best way to sharpen is to maintain the double bevel on the plain portion. Slow, careful and uniform sharpening will soon take out the manufacturing imperfections. As for the serrated part, use a round or needle stone to repair the 'dress' or manufactured side without degrading the shape. On the reverse side, hold the knife flat to a very fine stone and lightly touch the edge without grinding off the points. I believe you simply wanted to make a double bevel a chisel grind, and I do not believe that will give you the best overall service.--OKG

 

[Paracelsus]

Sharpening? What's that?

Actually, I'm glad OKG figured out what you meant. His advice is exactly what I would have told you if I had managed to figure out what you were describing. Have fun!

Paracelsus, naturally dull, not sharp at all

 

[Steve-O]

ROTFLHAO....OKG...are you my brother-in-law?

 

[redratsnake]

I have had a few beers and some j~~~~ so i understood it right off

all my knives are serated and i would have said it that way too

Originally posted by Lavan:
Well, I got the Browning 734 folder. Neat lil thing. Razor sharp....BUT....sharper on serrated part than smooth part.
Serrated part is non beveled and smooth is beveled.
IF....I only sharpened one side of the smooth part, would it eventually get as sharp as the serrated non-beveled part?

 

[Jeff Clark]

I've got a couple Browning folders and they are both smooth edged and razor sharp. I would simply use a medium or medium-fine stone (like a Norton India Stone) and sharpen both sides equally. I lowered the bevel on my knives since I was interested in shaving qualities. You probably don't need to do that, but you could. Once sharpened, the edge should also improve with some stropping on leather.

 

[Hoodoo]

Originally posted by Old Knife Guy:
After a few nips of tequila, I realized my wife describes things like you do, and it became clear.

Well, I'm certainly confused. Who's drinking the tequila, you or your wife?

------------------
Hoodoo

I get some pleasure from finding a relentlessly peaceful use for a combative looking knife.
JKM