Did anyone else add a choil to their Sodbuster?

T

the kid

Joined
May 5, 2008
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I found the blade on my Case Sodbuster was getting worn out because I was probably sharpening at a wrong angle (<15 degrees) the bevel was very wide.
Since the standard choil (it's probably called something else) is extremely small, the blade got a recurve which made sharpening annoying.


I decided to make a new and improved choil using a small round metal file.



sEo4xCR.jpg




I'm planning on tidying the looks but I'm not sure if it will interfere with the spring action.


7y706ST.jpg


Is it safe to remove some metal here?
 
Yes its safe to remove metal there, just not around the corner so to speak. It isn't your angle thats causing the recurve I don't believe; but rather the common problem of not stroking the length of the blade with even pressure. Your choil enlargement should help a bit, but keep that blade flat and level through about half your stroke before sliding into the belly and tip.
 
MarkPinTx said:
Yes its safe to remove metal there, just not around the corner so to speak. It isn't your angle thats causing the recurve I don't believe; but rather the common problem of not stroking the length of the blade with even pressure. Your choil enlargement should help a bit, but keep that blade flat and level through about half your stroke before sliding into the belly and tip.
Click to expand...

Oh yeah the angle is not the problem but because of that the blade was wearing down fast and hastened the recurve issue. I try to sharpen as far as I can towards the handle but I noticed the standard choil or whatever it is called was tearing up the corner of my sharpening stone.

Thanks, I will clean the choil up a bit more, although it's a working knife that's not a reason for it not to look good.
 
good work solving a problem, just make sure you don't file the kick or else you risk hitting the sharp edge against the backspring
 
The blade might hit the spring if you file it down too much, but if you are careful you'll be fine.

Connor
 
Nice work. That's the reason many knife blades have a little notch cut there.
Over time, if there's no sharpening choil at all, the recurve that you speak of is bound to happen.

Here's what it would look like in its advanced stages:
Mothers-knife.jpg
 
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