Do you guys re-profile your blades?

Steel130

Steel130

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Sep 17, 2010
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I got a Rodent Solution and I am not a huge fan of the convex edge deal. I am sending it to be made Full Flat Ground so I can just sharpen it on my Sharpmaker. So is their anyone else out there that re profile their edges?
 
I reprofile every knife I get. I haven't used a factory edge since I got my edge pro.

I change the edge to the exact angle I want, and finish it to the exact grit I want. Much better than using a factory edge IMO. Although, if you don't have an edge pro, or just enjoy using your factory edge then I see nothing wrong with it. Reprofiling the edge upon acquisition is just my preference.
 
Sort of. I tend to keep a factory-ish angle, and knock down the shoulders a bit for a pseudo-convex edge if the the knife is thicker than a typical slip joint.
 
that's a shame i love my convex grinds ....and so easy to keep sharp.no they wont split a hair...but hey they will cut meat 24/7 with little need to resharpen
 
I often do. I got a couple Spyderco VG-10 blades that left a little bit to be desired on the bevel...so I reprofiled them. I have reprofiled all my ESEE knives to 30 degree inclusive. Their 40 degree bevel is great and VERY sharp from the factory but I personally feel that at 40, you just don't have any room for a decent microbevel as an interim/field maintenance step. So I reprofiled them to 30 so I could microbevel them back to 40 in a pinch.
 
SteeleySawyer said:
I got a Rodent Solution and I am not a huge fan of the convex edge deal. I am sending it to be made Full Flat Ground so I can just sharpen it on my Sharpmaker. So is their anyone else out there that re profile their edges?
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Sounds like you are doing more than "re-profiling the edge". "Changing blade to a full flat grind" is to me "re-profiling the blade" not the edge.

I don't re-profile blades. I do change the edge bevel angle of most of my knives. I never use a factory edge.
 
HoosierQ said:
I often do. I got a couple Spyderco VG-10 blades that left a little bit to be desired on the bevel...so I reprofiled them. I have reprofiled all my ESEE knives to 30 degree inclusive. Their 40 degree bevel is great and VERY sharp from the factory but I personally feel that at 40, you just don't have any room for a decent microbevel as an interim/field maintenance step. So I reprofiled them to 30 so I could microbevel them back to 40 in a pinch.
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I do the same thing. I reprofile everything i get to a 30 degree with a 40 degree microbevel. I sharpen them pretty much the minute I get them home. Kershaw is the only thing that I waited to sharpen because it was just a perfect edge.
 
Just Benchmades :D haha well I do give all my knives my own edge but the only time they need heavy duty re-profiling is with Benchmade, I mean don't get me wrong, I love my Benchmades, I just wish that they would do what Spyderco does :(
 
I usually wait until the factory edge is dull, then I set a 40 inclusive bevel on the GATCO. Once the 40 degree bevel is set, I use a sharpmaker for touch-ups.
 
For me, 25 degree edge on each side or 50 degree inclusive is the ticket. Will shave hair or paper & stays sharp a good long time under use. Everone has thier preference. A thinner (lower numerically) angle will generally yield a sharper blade, but will be more prone to chipping or damage if ever used for chopping. I use a Gatco system & ceramic finishing stone. Once i get the profile i want, i rarely have to use the Gatco again. I just touch them up on my ceramic stick/s.
 
Mainly on slip joints that need them which is a good chunk more the 50% of them! I do some modern folders and fixed blades but most of the time I'm fine with them.
 
I sharpen my edges to 15 degrees per side after the factory edge is gone. This due in part to the fact that I have a Sharpmaker. I also have turned several drop point blades into clip point blades because I prefer a sharper tip.
 
Re-profile edge = yes. Most all factory knives have needed it for a uniform bevel. Although the majority of Chris Reeve knives, a few Spydercos, and the one Hogue EX-01 I had were darn near perfect from the factory though.
 
I reprofile the edges on 90% of my new knife purchases.On occasion,one that is sharpened properly will show up at my door.Then,it's like a cause for celebration.
 
SteeleySawyer said:
I got a Rodent Solution and I am not a huge fan of the convex edge deal. I am sending it to be made Full Flat Ground so I can just sharpen it on my Sharpmaker. So is their anyone else out there that re profile their edges?
Click to expand...

Why would you need the blade flat ground in order to use it with the Sharpmaker? The shape of the primary grind has nothing to do with the edge, unless the edge is so ridiculously thick that sharpening it at 30 degrees (inclusive) would take the edge bevel halfway up the blade.

I often run into that problem when sharpening under 20 degrees, and yes, I have re-ground several of my knives. Any knife that I really like gets sharpened almost flat with the primary grind. Thin edges are the way to go.
 
I used to, well I guess I still do.. however, I have a new Sage 1 that I don't want to stray away from factory edge, but I've got rid of my sharpening stone adn have converted to the belt system which convexes everything.... sooooooooooooooooo, when my sage needs sharpening I'm going to have to buy me another stone.. :D
 
I take the edge on most my folders and smaller fixed blades down to 20 degrees and larger fixed blades at about 30 degrees.
 
I don't consciously reprofile them, but I sharpen freehand on a stone and I'm sure my edges are more shallow than the factory edges.
 
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