Photos Can this be fixed

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nick060200

Joined
Jan 18, 2017
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I decided to learn to sharpen on a Doug Ritter griptilian. It's sharp but my bevels are uneven, and larger than they need to be. I want to know if this can be brought back to a factory looking edge. The aesthetics are keeping me awake at night. Not really but it's bothering me. Could a professional fix it ? I'm gonna try to post pics. Hopefully it works.
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What is your sharpening system?

Not seeing the picture you posted, but,
it most likely can be fixed with some careful work and a coarse stone. I personally use a Lansky guided sharpening system because I've goofed up enough edges to know that I'm not good at free handing. Using something like that will make most goofed
up edges quite easy to fix.

Also, having an edge that's a little taller than factory isn't the end of the world. I bring the edge angle down to around 18 degrees per side on most of my knives, some even shallower. That results in an edge that is taller than factory, but as long as it's even and sharp, it's no big deal.

EDIT: Just saw your pics. If you want that properly fixed, I'd have someone either good at free handing go at it, or use a controlled angle sharpening system. Sharpening skills come with time, you'll get it.

That recurve is concerning. That'll take a while to come out.
 
I've had this knife a while. A few years at least. I started off free hand and then just early this year decided to get a Ken onion worksharp grinder. Mostly for my kitchen knives, but I put this on there and I think that's how I got the recurve look.
2nd question is since Benchmade doesn't make this knife anymore would they sharpen it or fix it ? I'll call tomorrow I guess. Any recommendations of sharpeners on here that offer this kind of repair ?
 
nick060200 said:
I've had this knife a while. A few years at least. I started off free hand and then just early this year decided to get a Ken onion worksharp grinder. Mostly for my kitchen knives, but I put this on there and I think that's how I got the recurve look.
2nd question is since Benchmade doesn't make this knife anymore would they sharpen it or fix it ? I'll call tomorrow I guess. Any recommendations of sharpeners on here that offer this kind of repair ?
Click to expand...

Benchmade will sharpen regardless of how old or discontinued it is. Their service is for the lifetime of the original purchaser, I think. The issue you're going to run into right now is that the Rona is gonna put a damper in how long it'll take to get it back.

A Worksharp will do that convex edge thing, and will take away a lot of material if you're not sparing with it. So it goes.
 
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It’s got a wicked recurve that’s for sure!

I would spend some time on a coarse stone and try to make it how I wanted. Experience is a great teacher.

If you want to have it done for you, I would reach out to a service provider here on BladeForums. Helps the community and will be a far better job than what Benchmade will do.
 
It doesn't look all that bad to me and there are a lot of factory knives with slight recurves. Someone with a good guided sharpening system can provide more uniform bevels but if it's a knife that you use I wouldn't worry so much about it.
 
Fixing this is part of the learning process.

I dont see a recurve but I see that the heel is taller. If you bring in the heel, it will be flat again.

I'm NOT a professional sharpener, and am significantly less experienced than some on this forum, however I've remedied this a time or two.

By hand, its easier to remove stock in precise amounts from specific locations if you're not trying to hold the angle while doing so.

Using a course stone, I've just held the knife near to 90 degrees from the stone, got my eyes level with the stone surface, and paid very close attention to exactly which part of the blade I was hitting.... constantly checking height and angle to make sure I wasn't grinding the wrong spot.

If your going to attempt this, I highly recommend using a sharpie and straight edge to mark off where exactly to stop. You really dont have to take off much, and its probably much less than you think.

I would start just flattening the edge a little bit right at the point of the heel, just a little bit... re-apex the heel and see where you're at. Repeat as needed.
 
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