Dings on tings.

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pbubsy

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Does anyone have a big Busse knife they have a ding (bend) in the edge on? If you can't quite sharpen it out as it's too deep and obtuse to completely get rid of and straighten out will it be alright just to use it.....or will the ding get worse if you don't straighten or grind it out? Mine's about 1mm. Just wondering. If I need to grind it out I'll set to work. Otherwise I'd rather just sharpen it out over time.
 
I have a fold on my BM-E. Couldn't get it folded back so I smoothed it down as much as I could. It's not in the sweet spot so I haven't really worried about it.

fold.jpg
 
Have either of you tried using a chef's steel? errr, at least thats what I think they are called. Thats what I call the one in my kitchen anyway, but I'm no chef.
 
I've got a few, I steel them out best I can, and clean up the edge. As long as it's smooth, it shouldn't cause any real stress issues I'm guessing. Haven't had any reoccurring issues.

I figure they'll sharpen out eventually.
 
I had a BM-E that rolled/dinged slightly after cleaving through a branch and into a retaining wall. ;)

I ended up completely smothing it flat with a stone then resharpened it. Worked perfectly.
 
I've got a FSH that had about a 1mm ding in it. Unlike aaronjayl's the ding was straight across the edge so easier to fix. The chef's steel worked well. The ribs on the chef's steel are too rough for normal use but mushed out the dent quite well.
 
I've done this to my HH several times now. I steel it straight and do the 320 sandpaper on a mousepad. It's worked well so far and I haven't had any problems with recurrence in the mended areas.
 
I use a large diameter Crock Stick, set the knife on the edge of a table and maybe get some one to hold it down and Strop with the Big Crock stick.
 
Awesome! Thanks guys! I skipped the steel. I tried straightening with ceramics, then tried various grits of sandpaper, then tried a file, then polished it back up with sandpaper. It's a healthy dent, I'd try steeling it right now and polish it back up to see what I can do. :D
 
GOT IT! It's as good as it's going to get. The edge has a slight chip in it a couple mm's long, but it's ALMOST completely straight. It's razor sharp and ready for action again! :D The steel went a longer way than I'd thought it would.
 
It's like the first dent in a new car. Makes you want to scream! But then you get over the fact it's not a virgin anymore so you can use it without the same level of worry or anxiety!
 
I mashed the tips in on my muddy mojo and BM, and chipped out the tip on my M6, albeit very slightly (about .25 mm). I ground out what I could but the tips are no longer factory purty. The stropping or steeling proved to be futile for the blade points. The knives are extemely tough, but railroad track and concrete slab will still exact their toll.
 
Maquahuitl: Try using a file on those tips. Are they bent with a little metal sticking out on the spine side? You can work the file on the spine side of the tip coming away from the handle to reshape it before smoothing it out with some sandpaper then working the edge out a little. I've had a couple different damaged tips and got them back to pin prick sharp that way.
 
Thanks for the tip, buddy....I've got a small broadhead file that should do the trick nicely. I'll give it a shot.:thumbup:
 
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