can you convert the edges? And is it worth it?

[Incahiker]

To get exact grinds you will usually need a lansky something of that sort, for "EXACT" grinds.

The way I use my sanding belt is that I lay it back 18 degrees back from 90 degrees (vertical). Then I just look down on the knife and make sure the edge is facing the floor the whole time I am sanding it. This gives me a pretty damned accurate 18 degree angle, though the belt is convexing it some so there is no exact angle.

If you do it free hand you just have to learn to feel it, seriously....

 

[Joshua J.]

For the most part it makes no difference whether you use a flat or convex edge profile or blade profile. What matters is the angle it's sharpened at and how thick the blade is behind the edge.
Comparing two knives of the same thickness and edge angle, the convex grind should have a theoretical advantage because it lacks corners, in practice the difference would probably be negligible.

 

[puukkoman]

You certainly can do it, if you want. On a folder with a blade that thin, however, there's really no noticeable difference in terms of performance either way. A convex edge really shows its advantages on a larger, thicker blade.

 

[swamp]

Using pure logic...no way a convex edge can be the sharpest option.

A convexed blade would be an improvement over a flat grind for chopping though. You would have less resistance while swinging through the wood or rope. In theory you would want a thin edge followed by a slight rise at a point reached that is thicker than the object you are cutting with a thinner blade following that so the blade doesn't touch as it passes thru the object.

That is why hollow grinds are flat out the best for slicing thin material in thicknesses up to the back of the blade, or portion where the HG stops. There is no resistance after the first cut.

It is also why you releave a blade by sanding at 20 degrees and then putting a 25 degree edge on it, or 15/20 whatever you prefer for your application.

Talk to a few cheifs and ask them how important the releaf area on their knives are when they chop heavy veggies, or soft item like cheese.

If one were to convex a blade that imulated a hollow grind they might believe it was the best thing in the world. Someone the convexed a blade to match a flat grin would think it sucked if they when from a releaved edge or hollow grind.

Your right.

 

[Sep]

Convexing a V edge on a small pocket knife won't give you noticeable difference in cutting performance. If it's on a knife with deep hollow ground, it virtually makes no difference because the edge is so narrow to begin with.