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CPM154 Sharping for a newbe?

N

nimrodtracy

Joined
Feb 7, 2010
Messages
2
:confused:I bought a custom knife that is maid out of CPM154, 60Rc. I have always used crock sticks to sharpen all my other knifes (D-2, 440C, ATS34) and never had a problem. This knife was razor sharp when I got it home, but then I put it to the crock sticks it now will not shave hair? The guy that built it will sharpen it for free but I want to sharpen my own knifes, I dont want a knife that cant be sharpend in the field.

Does anyone have ideas on what I should do?

Thanks

Tracy
 
Scenario 1. It was razor sharp and you used it until it was dull, then you put it to the crock sticks and it will not shave hair? If that is the problem, then you are likely not hitting the edge of the blade with the crock sticks. Color the edge of the blade with a sharpie marker and then use your crock sticks to see where you are sharpening. It is likely that you are sharpening the shoulder.

Scenario 2. It was razor sharp, but you put it to the crock sticks anyway to get it extra razor sharp. Perhaps the blade had a wire edge- which is very, very sharp but weak- that you ground off with the crock sticks. Maybe the edge angle put on by the maker is much more acute than what the crock sticks are capable of, and you have made the edge more obtuse- and thus, lowered the perceived sharpness of the blade.

Either way, time and effort will cure the problem.

This post would be better in Maintenance, Tinkering, and Embelishment. You'll get more responses where the sharpening gurus hang out.
 
hlee said:
Scenario 1. It was razor sharp and you used it until it was dull, then you put it to the crock sticks and it will not shave hair? If that is the problem, then you are likely not hitting the edge of the blade with the crock sticks. Color the edge of the blade with a sharpie marker and then use your crock sticks to see where you are sharpening. It is likely that you are sharpening the shoulder.

Scenario 2. It was razor sharp, but you put it to the crock sticks anyway to get it extra razor sharp. Perhaps the blade had a wire edge- which is very, very sharp but weak- that you ground off with the crock sticks. Maybe the edge angle put on by the maker is much more acute than what the crock sticks are capable of, and you have made the edge more obtuse- and thus, lowered the perceived sharpness of the blade.

Either way, time and effort will cure the problem.

This post would be better in Maintenance, Tinkering, and Embellishment. You'll get more responses where the sharpening gurus hang out.
Click to expand...

What I did was Scenario 2. I spoke with the man that made this knife and he told me he put a 20 to 18 degree angle edge on this blade, so I was dulling it
instead of sharping it. I can set up my crocks at 20 degrees or use a Lansky
with the preset angles.

What do you think? And thanks for the info.

Tracy
 
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