Edge has rolled, now what?

super_tactical

super_tactical

Joined
Jan 28, 2007
Messages
66
I picked up my first Busse last week and have been abusing it everyday. It's an INFI CGBATAC. I cut tons of branches, chopped my Christmas tree into four pieces and it still would shave hair.

However, I tried cutting through ornament wire and the blade gave up the ghost. It rolled all over the place.

I used my kitchen steel to try and smooth it out. It actually made it worse.
It's been on the Edge Pro for a half hour now getting fixed.

In the future, what do I do after I roll an edge? Use my Spyderco 204, Edge Pro, strop, different steel?

Thanks!

(I searched for awhile, but it's getting frustrating.)
 
steel or sharpmaker stone to unroll the edge. sometimes it takes patience, but eventually it will roll out.

using the edgepro will simply grind off the rolled edge.

if you want to avoid removing steel, avoid sharpening until the edge is straight.
 
Should I use the white or gray sharpmaker stones?

Should I hold blade at the angle that I normally would?

Thanks!
 
You're going to remove a lot of steel if you ceramic rods. Basically everything that rolled over will come off if you go straight to the Edge-pro. Unless there's some urgent reason to go for a quick fix, STOP.

You need to get a Steel Rod that Chef's use to realign blade edges. I'll bet the kind you're trying is one that's roughed out for sharpening with? You need the smooth steel kind; get one and work it over the edge for 5-7 solid minutes. Everyone with even but one quality steel knife should have one around. Often times edges that seem dull might also have rolled edges and need to first be straightened, then sharpened. You'll find you remove a lot less steel along your edge if you first run it over a smooth steel rod. They're about $30, and will save you from removing a bunch of steel off of your $400 knife.
 
Ok, that was my problem. I used the rough steel that is made for sharpening.:thumbdn:

I need a smooth one. Where is the best place to nab one?

Thanks
 
Remember to strop the roll with something hard, from the spine toward the edge to straighten out the roll.

Most of the time I have used a one inch thick crock stick, works wonders.
 
super_tactical said:
Ok, that was my problem. I used the rough steel that is made for sharpening.:thumbdn:

I need a smooth one. Where is the best place to nab one?

Thanks
Click to expand...

I must be psychic? :D

Those rough-edged steels are usually diamond-honed intended for sharpening (i.e. removing steel).

I got mine in some department store at the mall in their Kitchenware section for like $29. Maybe someone could post where they're commonly found?
 
angle is not that critical, but not so steep that you are just dulling the rest of the edge.

i start fairly acute, then increase the angle if the roll isnt coming out.

and i have used the white stone to unroll an edge as well.
 
$4.99. Sears. Go get a round-shafted LARGE screwdriver. It's thinner than you'd like, but a decent fat SMOOTH steel runs far more than that. THose $29 jobbers tend to be for honing.
 
Sometimes easier to put the blade in a vise and push the steel against it if you really have a nice roll.
 
I rolled the edge on my CGFBM, and chipped a spot when I 'found' a piece of broken saw blade, while chopping a tree trunk a few weeks ago. :mad: I have tried to 'steel' the roll out by heavy pressure with a Sharpmaker stone, but to no avail. The roll won't budge. :confused::grumpy:

I think I will have to break out the HF belt grinder and take the edge back a touch with the 320 grit belt.
 
+1 on the Sears bit. A large round screw driver will work though the steel you have looks about right. So long as there isnt any abrasive on it(like diamond or ceramic). It just takes time.
 
resinguy said:
I rolled the edge on my CGFBM, and chipped a spot when I 'found' a piece of broken saw blade, while chopping a tree trunk a few weeks ago. :mad: I have tried to 'steel' the roll out by heavy pressure with a Sharpmaker stone, but to no avail. The roll won't budge. :confused::grumpy:

I think I will have to break out the HF belt grinder and take the edge back a touch with the 320 grit belt.
Click to expand...

Just use a course grit stone and you will remove it in about 20 minutes. then work your way to the higher grits. Be very carefull with the belt grinder, it takes no time at all to overheat a knife.
 
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