CQC8 Sharpening with sharpmaker

CQC86

CQC86

Joined
Mar 4, 2008
Messages
277
I tried to sharpen my super cqc8 with my spyderco sharpmaker and the angles do not catch the edge. I had better results with a sharpie marker and free hand. Is this usually the best way to sharpen an emerson?
 
Free hand is the best way to sharpen anything IMO but things like the sharpmaker
do have their place, that place just tends not to be near Emersons. :p:thumbup:
 
Ok, I figured this much. I just used a sharpie and held one of the sharpmaker sticks in one hand and angled the blade so that I was just hitting the edge and it is shaving sharp again.
 
I must have gotten lucky because all of my Emerson's sharpen with the 20 degree setting on the Sharpmaker. I'm guessing the angle is about 17-18 degrees on the beveled side and under 1 degree on the non-beveled side. 10 passes on the beveled side then 1 pass on the non-beveled side and they're sharp. Do it again with the ceramics and they're scary sharp. Probably the easiest knives to sharpen in my entire collection.

I haven't had much luck stropping on cardboard and the like... like you said though, just "freehand" it on the Sharpmaker by tilting the knife to adjust for a more obtuse angle.
 
imho using a sharpmaker on EKI's just dont work, its much easier and faster to use a stone, raise a burr, strop than to go thru the contortions neccesary to get the angle right on a SM, to each there own though..........
 
symphonyincminor said:
I must have gotten lucky because all of my Emerson's sharpen with the 20 degree setting on the Sharpmaker. I'm guessing the angle is about 17-18 degrees on the beveled side and under 1 degree on the non-beveled side. 10 passes on the beveled side then 1 pass on the non-beveled side and they're sharp. Do it again with the ceramics and they're scary sharp. Probably the easiest knives to sharpen in my entire collection.

I haven't had much luck stropping on cardboard and the like... like you said though, just "freehand" it on the Sharpmaker by tilting the knife to adjust for a more obtuse angle.
Click to expand...

My experiences exactly. I think people believe the SM is a magical tool to get knives scary sharp with zero skill, but it's just not the case. They take a bit of adjustment on the user's part, depending on the knife, grind and final bevel angle, but I have no problems getting my EKI's hair-whittling sharp on my SM.

I use the same 10:1 ratio and typically use the fine and ultra fine rods and then sometimes finish up with a loaded leather strop to really polish up the edge. If I have really dulled the edge, I also have diamond and medium rods.
 
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