- Joined
- Dec 30, 2000
- Messages
- 3,822
I recently obtained one of the Ka-Bar BK11s. Overall, I like the changes from the Camillus version, including the flat grind and a better sheath.
I am, however, having some sharpening issues. The original primary grind of the edge was uneven, especially at the point, and too thick for my preference. That's not a big deal, as I tend to reprofile all of the knives I intend to use.
So I've made the edge bevel about even with the side of the knife (can't make it much thinner than that), which went fairly rapidly with diamond rods.
The problem has arisen with actually sharpening/finishing the edge. The burr/wire edge forms easier than any knife I've ever sharpened. Naturally with the wire edge visibly there, it feels pretty sharp. When I apply a microbevel to remove the wide edge, though, it leave an edge that will only tear paper. I've tried with both diamonds and cermics, with equally poor results.
I'm used to knives made from 1095 and similar carbon steels taking wickedly sharp edges rather easily, so I am puzzled why this particular knife has been troublesome.
Is it possible that my knife is a little too soft? I tend to think so because of how easily the wire edge forms and that it can't seem to support a thin edge.
Ideas?
I am, however, having some sharpening issues. The original primary grind of the edge was uneven, especially at the point, and too thick for my preference. That's not a big deal, as I tend to reprofile all of the knives I intend to use.
So I've made the edge bevel about even with the side of the knife (can't make it much thinner than that), which went fairly rapidly with diamond rods.
The problem has arisen with actually sharpening/finishing the edge. The burr/wire edge forms easier than any knife I've ever sharpened. Naturally with the wire edge visibly there, it feels pretty sharp. When I apply a microbevel to remove the wide edge, though, it leave an edge that will only tear paper. I've tried with both diamonds and cermics, with equally poor results.
I'm used to knives made from 1095 and similar carbon steels taking wickedly sharp edges rather easily, so I am puzzled why this particular knife has been troublesome.
Is it possible that my knife is a little too soft? I tend to think so because of how easily the wire edge forms and that it can't seem to support a thin edge.
Ideas?