"Bushcraft" Sharp

M

Midwest Ninja

Joined
Jun 26, 2007
Messages
906
When reading on these forums, I frequently hear people bragging about their knives being "shaving sharp" or better. My question is, how sharp do you make your bushcraft/user blades before going into the woods? I can't see a razor being a good choice for hard use, but too obtuse an edge won't do you any good either. What's the difference between your choppers and your smaller blade? What's your favorite grind?

Looking forward to hearing your replies.:cool:
 
I try to keep my blades sharp enough to shave hair (yet nowhere as smoothly as a razor) most of my users are convex ground I'm no expert in knives but I believe convex ground blades are strong enough to keep a sharp edge without the fragility you'd expect from a different grind...
 
I keep my knives "razor sharp" I find it easier to skin game and prepare food with such an edge, especially when using thicker knives (4mm~)
 
I dont go any further than the corners on the Spyderco white sticks. I also never go with a polished edge - its terrible at rope cutting.
 
I don't see a reason why all knives shouldn't be shaving sharp. i usually like my knives to be able to "fall" through suspended paper.
 
I make the first 2/3 of the blade as sharp as a scandi will get, then polish it. I'll leave the 1/3 at the tip sharp but a little 'toothy' so it will bite rope better, in case of an emergency.
 
I keep my bush knives with a fine toothy edge. I find my knives hold an edge longer and cut better. For my choppers I keep them sharp but I don't take the edge angle down to far. For my skinning blades or certain pocket knives. I keep them razor sharp. Although, my mora 780 gets razor crazy sharp without trying and it seems hold a really good edge.
 
I think chipping is going to depend alot on the grind of the blade and the steel used.. all though it is possible to chip any thing...ALso depends if your talking about a chopper blade or a gen utility outdoor blade....
 
Hair-popping!

Slightly toothy for a slicer (but still hair popping).

Mirror finish for push-cutters (wood carving) and huge choppers.

I find I can slice and cut rope practically as well with a good mirror-polished razor edge as I can with the toothy edge really, so in general I go for a polished finish. My carving knives are toothy though. They'll still shave you.

The edges don't have to be all that thin mind, my FBM edge is probably about 35 degrees total at the very edge (it's convex) and it still push-cuts paper. A razor sharp edge doesn't necessarily mean an acute angle, just a very good intersection of the two sides.
 
Midwest Ninja said:
have anyone ever found such a thin edge profile prone to chipping?
Click to expand...

my cold steel srk came shaving sharp, and its not a got a very short grind. razor sharp doesnt have to be thin, just sharp. i used my brkt omf to gouge out a bunch of 2 year old seasoned pine board knots and it is still shaving sharp
 
Good replies! I was most concerned about choppers and wood carving. I could easily see a trip ruined by a rolled edge or an unwanted "serration"...this could be a particular concern when batoning.
 
I've rolled and chipped edges. Rolled edges? well- I carry more than one knife, and these days I have them sharpened a bit differently. All sharp, but different bevels.

Hard to reliably "shave" with a scandi for me, but I can carve paper, so I call that sharp enough :)

Chips? too hard, simply too hard. Then again, the only knife I've actually chipped was one I made and didn't temper down enough for bouncing off of concrete from 12 feet up.
 
.... Convex grind, 2000 grit and leather strop to mirror finish... I strop often in the field. For me having a hair-popping edge that practically falls through the material I'm cutting is easier and more consistant to use. "A SHARP knife is a SAFE knife."

... this is a very personal thing... and what works well for some may not work for others (ie. I can't use a scandi grind for woodworking, yet, so many swear by its performance as a carver.) ? go figure.

Rick
 
I just sharpen on my Sharpmaker until the edge feels right. I stick with the corners on the grey sticks and it gives a nice toothy, sharp edge.
 
almost razor. I don't like a razor edge on my knife unless I'm skinning or field dressing, which is why I carry two or three knives in my pack. If you put a razor edge on a chopper you're asking for rolled edges or chips. But that's just IMHO.
 
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