Creating an edge on your EDC?

R

RobbW

Joined
Oct 15, 2003
Messages
2,988
For a couple of weeks I've followed this forum and posted a few questions as well. Thanks for all the helpful information.

I've read with interest the sharpening threads and seem to recall that some of you finish parts of your blade to a mirror finish with tape, but finish other parts of the blade with a coarser stone to give it micro-serrations to grip and cut fibrous materials. Is 19-degrees a good compromise between sharpness and durability? I'd like a sharp edge.

What tips do you have for an EDC? The knife is a BM 940 with a satin D2 blade.

Thanks in advance
 
I think it depends on which system you use.
One manufacterer's 19degs is another's 25.
Then there is the included angle (40 degs) versus
the edge angle ( 20 degs )debate.

I use the felt tip trick, on any new knife, to establish the factory angle as it relates to my sharpening system ( Edge Pro ).

I start off sharpening to that angle and see how the blade holds up for the task at hand.
Then I adjust the angle ( re profile ) if I am bored one evening and
there is some advantage to be gained one way or the other.
 
Thanks for the advice and that was a good comment about just experimenting with the blade and re-profiling if necessary.

I was feeling aggressive tonight and sharpened the blade to 18-degrees. I'll see how it holds up over time and change it if I don't like what happens.

I just got an edge pro too, and worked 6 Chicago Cutlery kitchen knives before getting up the nerve to do the BM, but it turned out to my liking. I took it up to 600 just to see what that was like on the D2 steel and it's cutting strips of paper very well right now.
 
You will love the Edge Pro.
A tip I find good is as follows.
Keep a note on the angle you use on every knife and also keep a note of the distance from the edge of the table to the end of the knife guide.( Example 1 3/32 inch )

This distance will vary with every knife you sharpen.

Then when you go back to re sharpen, you set the table distance and angle and then re sharpening takes literally seconds with the absolute minimum of metal being removed.

Using the Edge Pro's angles, most of my kitchen knives are set at 17 degs and this works well for me.

I increase angles if necessary and its allot quicker to start low and then adjust high if required.
 
Another tip for folding knives is to wrap waxed floss around the bottom of the blade area so that grit and slurry doesn't get into the pivot.
 
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