beta titanium Tanto scuba knife still dull

[jwgeetar]

i bought my Scuba TS beta titanium Tanto knife 3 months ago after much consideration. i'm not a scuba diver but i wanted a rust proof knife to go on my wadefishing belt. sometimes comeing in after dark, i am to tired to clean my stuff up after being in saltwater.

fast forward to this knife. it came with a feather edge that didn't last long. so i study sharpening methods for my $100 knife.(i know i know--i wanted one to last). i break down and get the Lansky diamond kit with 3 stones.

twice i have tried sharpening it. first with the 20%, then with the 17% angles. i only used the medium and fine stones---assuming it had a basic edge to it. it will cut with enough pressure applied but....:jerkit:

with that said---should i sharpen it again using the corse stone first? to reshape the basic edge? being a Tanto knife it has one edge that is beveled....

anyway---any hints or suggestions?

 

[65535]

It's titanium it's not really a knife material. You'll want to start course to make the angle then finish smoother. Like I said titanium is much softer than hardened steel so it doesn't do much for an edge.

 

[jwgeetar]

It's titanium it's not really a knife material. You'll want to start course to make the angle then finish smoother. Like I said titanium is much softer than hardened steel so it doesn't do much for an edge.

with this Lansky system, i'm not sure what angle anymore. it looks like it's got a great bevel thus my apprehension of creating a new edge. should i sharpen the bevel side only?

i'm hearing about whetstones, sandpaper,etc. after BUYING this expensive Lansky set. BTW, the Lansky did sharpen a coupla pocket knives decently---albeit, steel they were.

 

[65535]

Is it a chisel ground blade? If it is you'll want to grind at a set angle and keep it there until you get a burr on the backside. Once you do give the back a few passes at a much shallower angle. Then repeat for different grits until you get to the final grit. Make sure you always form and remove the burr.

 

[jwgeetar]

Is it a chisel ground blade? If it is you'll want to grind at a set angle and keep it there until you get a burr on the backside. Once you do give the back a few passes at a much shallower angle. Then repeat for different grits until you get to the final grit. Make sure you always form and remove the burr.

thanks---will give it another go. i recently inherited a lot of my dads tools and came across a Wet Wheel sharpener/honer. i think Sears made it. no manual but it works. not sure of the stone grit either but it feels pretty smooth. gonna try some old knives on it first---but not this one--yet!

 

[Jason B.]

You can send it my way if you like, I'll sharpen it for free if you cover the shipping. If it's anything like bokers Ti it will at least come back shaving sharp.

 

[jwgeetar]

You can send it my way if you like, I'll sharpen it for free if you cover the shipping. If it's anything like bokers Ti it will at least come back shaving sharp.

well i really appreciate that and i just might. but i prolly need to unlock the secret to sharpening this dood. i tried again tonight with my Lansky setup starting with the corse stone, a little better but half way to the tip it's just a good cake knife.

gonna try my electric wetstone i think.