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can I use a sharpmaker on a Emerson
- Thread starter Mi.Mike
- Start date
and the stropping on the cardboard is an imp step, for some reason i tried to use steels/etc instead of the cardboard, but the CB works the best, unless maybe a leather strop would work better, i will have to try it lol, never thought of it.
i sharpen my EKI freehand, and though it takes some practice, they are not that hard to sharpen. kinda hard to get REALLY sharp, ie razor, but a good, working edge is simple imho, faster than a conventional knife.
i do think that at least one or so knives (ie commander) should come w/a true V edge, just so the sharpening issue would die out,
but my SOCFK tanto and my Spec War SP both EASILY shave, and my commander and CQC7/BM 975 SBT all are plenty sharp also...
just takes practice
greg
just my .02 FWIW
i sharpen my EKI freehand, and though it takes some practice, they are not that hard to sharpen. kinda hard to get REALLY sharp, ie razor, but a good, working edge is simple imho, faster than a conventional knife.
i do think that at least one or so knives (ie commander) should come w/a true V edge, just so the sharpening issue would die out,
but my SOCFK tanto and my Spec War SP both EASILY shave, and my commander and CQC7/BM 975 SBT all are plenty sharp also...
just takes practice
greg
just my .02 FWIW
I have 3 different CQC7A's and the oldest one I had to sharpen, it was my first one-sided grind that I needed to resharpen. I used my Sharpmaker, BUT...I did not keep my knife perfectly verticle, but pressed the edge against the rods first, to determine the exact angle of the edge in relation to the rods. Then I resharpened only the sharpened side, after which i lightly ran off the burr on the opposite flat side by bringing the blade down almost flat to the rod once or twice using the weight of the knife and no force. I got that edge very sharp, it cuts nicely, though it may not necessarily feel as sharp as a razor. That could be due to my own inexperience, though. I didn't find it any more difficult than a conventionally-ground knife, you just gotta remember the edge is NOT ground at the 20-degree angle. More like 25 to 30 degrees on the sharpened side.
Jim
Jim