Edge bevel consistency on EPA

[Sentinel641]

For those of you who use an EPA, how do you keep a consistently sized edge bevel from heel to tip? I was reprofiling my 940-1 last night and one sided ended up pretty consistent all the way, contrasted to the other side which ran up the primary grind quite a bit at the tip of the blade.

Edge is apexed at 15 degrees per side @ 30 inclusive.

Is the factory grind lopsided? Or am I just completely doing it wrong?

 

[chiral.grolim]

For those of you who use an EPA, how do you keep a consistently sized edge bevel from heel to tip? I was reprofiling my 940-1 last night and one sided ended up pretty consistent all the way, contrasted to the other side which ran up the primary grind quite a bit at the tip of the blade.

Edge is apexed at 15 degrees per side @ 30 inclusive.

Is the factory grind lopsided? Or am I just completely doing it wrong?

Did you check the factory grind first? If you look along the apex of the blade (edge-up) does it remain centered or does it veer slightly to one side near the tip? Numerous knives I've purchased from various brands showed some uneven-ness near the tip, Benchmade included. If it bothers you, you could keep the edge-bevels of equal width by altering the edge-angle on one side, or you could simply smooth the transition at the bevel-shoulder (convex) so that it is less noticeable.

Of course it could also be your fault, but am giving you the benefit of the doubt

 

[mainaman]

What stones did you use?
The factory ones I found dish pretty easy, especially the lower grit ones.
That will introduce asymmetry in the bevels. IMHO the way to combat that is to lap the hones often and/or use an angle cube.

If the knife is off the that is a whole different story.

 

[Sentinel641]

Did you check the factory grind first? If you look along the apex of the blade (edge-up) does it remain centered or does it veer slightly to one side near the tip? Numerous knives I've purchased from various brands showed some uneven-ness near the tip, Benchmade included. If it bothers you, you could keep the edge-bevels of equal width by altering the edge-angle on one side, or you could simply smooth the transition at the bevel-shoulder (convex) so that it is less noticeable.

Of course it could also be your fault, but am giving you the benefit of the doubt

I'll be damned, it was veering heavily towards one side. It's a little concerning that Benchmade would let this guy out of the factory with an uneven grind like that...to the point where I have to remove that much metal to get the edge to 15 degrees per side.

 

[Sentinel641]

What stones did you use?
The factory ones I found dish pretty easy, especially the lower grit ones.
That will introduce asymmetry in the bevels. IMHO the way to combat that is to lap the hones often and/or use an angle cube.

If the knife is off the that is a whole different story.

I bit the bullet and bought a really nice lapping stone & angle cube, so I don't think that was the issue. I'm betting on the factory grind..