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Edge bevel consistency on EPA

S

Sentinel641

Joined
Jan 8, 2014
Messages
303
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?

image.jpgimage.jpg
 
Last edited:
Sentinel641 said:
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?
Click to expand...

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 ;)
 
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.
 
chiral.grolim said:
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 ;)
Click to expand...

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.
 
mainaman said:
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.
Click to expand...

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..
 
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