Edge Pro Apex for sharpening Sebenzas?

A

akubra

Joined
Sep 10, 2006
Messages
333
I was wondering if any of you is using an Edge Pro Apex kit to sharpen their Sebenza.

Im pretty much retarded when it comes to sharpening (maybe my poor results were partly to blame on crappy sharpening systems too?!), and really need a good and easy system to keep my large Classic sharp...... . Ive heard that the Edge Pro is a pretty good system-I just want to make sure it would "work" well for me. :rolleyes:
 
The EdgePro will sharpen your Sebenza to hair popping sharp - I know because I sharpen all my Sebenzas with a EdgePro. It will take some time and effort to get to that sharpness but it is all worth it. I also use the Spyderco Sharpmaker and I get excellent results with that system also.

The EdgePro is pricey and can be a bit messy to use but the end results are great.
 
The Edgepro is an excellent piece of equipment, particularly once you have grown accustomed to using it.

I tend to freehand sharpen all my edged tools and have done so for more than 20 years. If you are a sharpening neophyte and intend to use your Sebenza for hard work, freehand sharpening may not be the best choice for you. Then again, I get the impression that many of the members of this board, even if they are skilled sharpeners, send their Sebenzas back to C.R. for regrinding when the edge becomes thoroughly dull.

If, on the other hand, you generally only use your Sebenza for relatively light cutting tasks, you should be able to hand sharpen quite easily. My primary tools for touch-up sharpening of my Sebenza are a DMT extra-fine diamond steel ($20.00) and a strop ($10.00-$15.00). The nice thing about the DMT diamond steel is that not only will it realign the edge like a regular steel, but it will remove the tiniest amount of metal to true the edge.

Use very light alternating back strokes on the edge until you notice a slight lessening in friction. Then make perhaps 10-15 alternating forward strokes. It is important that you stroke at the same angle for each stroke, in both directions. There is plenty of debate as to what angle is best, but it is largely contingent on what you will use the blade for. I prefer about a 30 degree angle on my Sebenza, which I believe gives me the best balance of sharpness and durability. I am also fairly confident that this is relatively close to the angle of the edge when it leaves the factory.

After steeling the edge, I strop it. See my directions in the post, "Sharpening the Brand-New Sebenza"

Regards and good luck.
 
mauiblue said:
The EdgePro will sharpen your Sebenza to hair popping sharp - I know because I sharpen all my Sebenzas with a EdgePro. It will take some time and effort to get to that sharpness but it is all worth it. I also use the Spyderco Sharpmaker and I get excellent results with that system also.

The EdgePro is pricey and can be a bit messy to use but the end results are great.
Click to expand...


Is it easy to screw up the knife, using the Apex? Again, I dont really have much faith in my sharpening skills....... . ;)
 
akubra said:
I was wondering if any of you is using an Edge Pro Apex kit to sharpen their Sebenza.

Im pretty much retarded when it comes to sharpening (maybe my poor results were partly to blame on crappy sharpening systems too?!), and really need a good and easy system to keep my large Classic sharp...... . Ive heard that the Edge Pro is a pretty good system-I just want to make sure it would "work" well for me. :rolleyes:
Click to expand...

Akubra, i also don't have skills in sharpening, i started with the Lansky sharpener, safe for both(you and knife), i made flat edges, then if you modify very often the rod on the stone you can get a convex edge, i used it up to now and 1 month ago i started with this method http://www.barkriverknives.com/docs/convex.pdf inexpensive and efficient IMO, sure before to sharp my Sebenza i tried with old Opinel blades with very good results. as i am profan, i cover the spine of the blade with adhesive tape in order do not scratch it.
Good luck
 
just take your time you will do just fine.used one for ten years and still lovin it.
 
Garonne said:
Akubra, i also don't have skills in sharpening, i started with the Lansky sharpener, safe for both(you and knife), i made flat edges, then if you modify very often the rod on the stone you can get a convex edge, i used it up to now and 1 month ago i started with this method http://www.barkriverknives.com/docs/convex.pdf inexpensive and efficient IMO, sure before to sharp my Sebenza i tried with old Opinel blades with very good results. as i am profan, i cover the spine of the blade with adhesive tape in order do not scratch it.
Good luck
Click to expand...

I own and have used the Lansky kit, but didnt get great results. Thats why I dont plan to use it on my Sebenza... . ;)
 
Bringsteen said:
The Edgepro is an excellent piece of equipment, particularly once you have grown accustomed to using it.

I tend to freehand sharpen all my edged tools and have done so for more than 20 years. If you are a sharpening neophyte and intend to use your Sebenza for hard work, freehand sharpening may not be the best choice for you. Then again, I get the impression that many of the members of this board, even if they are skilled sharpeners, send their Sebenzas back to C.R. for regrinding when the edge becomes thoroughly dull.

If, on the other hand, you generally only use your Sebenza for relatively light cutting tasks, you should be able to hand sharpen quite easily. My primary tools for touch-up sharpening of my Sebenza are a DMT extra-fine diamond steel ($20.00) and a strop ($10.00-$15.00). The nice thing about the DMT diamond steel is that not only will it realign the edge like a regular steel, but it will remove the tiniest amount of metal to true the edge.

Use very light alternating back strokes on the edge until you notice a slight lessening in friction. Then make perhaps 10-15 alternating forward strokes. It is important that you stroke at the same angle for each stroke, in both directions. There is plenty of debate as to what angle is best, but it is largely contingent on what you will use the blade for. I prefer about a 30 degree angle on my Sebenza, which I believe gives me the best balance of sharpness and durability. I am also fairly confident that this is relatively close to the angle of the edge when it leaves the factory.

After steeling the edge, I strop it. See my directions in the post, "Sharpening the Brand-New Sebenza"

Regards and good luck.
Click to expand...


I dont plan on using the knife for really heavy tasks-Im still somewhat scared of screwing it up. :o

I did see your stropping thread and actually posted in it too. I have even bought a strop since. I like the fact that it is harder to screw up the knife using a strop-but then I havent used any abrasives with it so far.

As for hand sharpening-Im really sceptical about that. I dont think that I would be able to properly match the angle of the edge-let alone repeatedly. Thats why I like systems that have a preset angle. Once the angle is set properly, you cant really go too wrong.

Something I was wondering about, is how systems like the Lansky and the Edgepro, using "flat style" stones, can bring good results on the "belly" part (or well, the rounded part towards the tip) of the edge. The knife rests, and the stone is used to work the whole the edge. But that would mean that the angle on the "belly" part must turn out different than on the straight part of the edge, right? At least thats what I experienced when I last used my Lansky kit several years ago... .

I hope my description in basic english makes enough sense for you guys to understand what Im talking about. ;)

As for sending in my knife to CRK for resharpening-believe me, that would be the sweetest option. I live in Germany however, and it would get kind of expensive over time, to do that. Then theres the possible risk of the knife being lost in the mail. And most importantly, Id be without it for several weeks.... . So yeah-Ill probably do that occasionally, yet I need to find a way to sharpen it myself as well! ;)
 
akubra said:
I dont plan on using the knife for really heavy tasks-Im still somewhat scared of screwing it up. :o

I did see your stropping thread and actually posted in it too. I have even bought a strop since. I like the fact that it is harder to screw up the knife using a strop-but then I havent used any abrasives with it so far.

As for hand sharpening-Im really sceptical about that. I dont think that I would be able to properly match the angle of the edge-let alone repeatedly. Thats why I like systems that have a preset angle. Once the angle is set properly, you cant really go too wrong.

Something I was wondering about, is how systems like the Lansky and the Edgepro, using "flat style" stones, can bring good results on the "belly" part (or well, the rounded part towards the tip) of the edge. The knife rests, and the stone is used to work the whole the edge. But that would mean that the angle on the "belly" part must turn out different than on the straight part of the edge, right? At least thats what I experienced when I last used my Lansky kit several years ago... .

I hope my description in basic english makes enough sense for you guys to understand what Im talking about. ;)
Click to expand...

My English is poor also, if i well understood your words, you can convex your edge with the Lansky, you just need a lot of patience, if i recall well i started, on the Lansky, with the rod screwed higher as possible and finished with the rod as described in the using manual, in the process i modified 7 or 8 times the position of the rod, at last i get a convex edge, very sharp but today IMO, i find the pad mouse and sand paper much more quicker, to be honest i don't really know the angle, it is sharp enough for my task.
 
akubra said:
As for hand sharpening-Im really sceptical about that. I dont think that I would be able to properly match the angle of the edge-let alone repeatedly. Thats why I like systems that have a preset angle. Once the angle is set properly, you cant really go too wrong.

Something I was wondering about, is how systems like the Lansky and the Edgepro, using "flat style" stones, can bring good results on the "belly" part (or well, the rounded part towards the tip) of the edge. The knife rests, and the stone is used to work the whole the edge. But that would mean that the angle on the "belly" part must turn out different than on the straight part of the edge, right? At least thats what I experienced when I last used my Lansky kit several years ago... .
Click to expand...

You should become proficient with free-hand sharpening. Buy a book and practice on kitchen knives and lesser folding knives. It is important skill to have, given that you are a knife devotee.

The Lansky and EdgePro have no problem sharpening the belly of the blade with their "flat style" stones. Remember that most sharpening of blades with bellies on them happens on flat stones placed on a bench. With the EdgePro, the stone is simply upside down. The only time you could not use the EdgePro "flat style" stones is with a knife that had a curved "hook" or "claw" style blade. The Sebenza's edge is conventionally shaped, and you will find it works well with the EdgePro.

Learning how to sharpen can be intimidating, but once you have the skill, it will be regarded with almost mystical reverence by those who do not know how to sharpen. It is definitely a skill worth developing.

Congratulations on getting a strop. It is a great tool for keeping your knives in top shape.
 
Bringsteen said:
The Lansky and EdgePro have no problem sharpening the belly of the blade with their "flat style" stones. Remember that most sharpening of blades with bellies on them happens on flat stones placed on a bench. With the EdgePro, the stone is simply upside down. The only time you could not use the EdgePro "flat style" stones is with a knife that had a curved "hook" or "claw" style blade. The Sebenza's edge is conventionally shaped, and you will find it works well with the EdgePro.
Click to expand...

Yes, flat stones are ok for sharpening knives with "bellies" (if you have the proper skills)-I just thought that maybe the angle would get adjusted when getting to the "belly" part. :)

After all, Im still not quite sure what way to go now-Im pretty intimidated by sharpening for sure! ;) Developing the skills needed for proper hand sharpening would be cool-Im just wondering how long/how many knives it would take me to get there. :rolleyes: ;)

Anyways, thanks for all of you guys input and advice. I think Ill have to sleep over it and decide which way to try... . :)
 
Well it is easy to screw up almost anything:) but if you practice a bit on some inexpensive kitchen knives and get a feel of the EdgePro you will sharpening most knives like a pro. I would also get the Sharpmaker for those recurve knives that you may have.

BTW, what I meant on my first post to this thread is that the S30V steel is quite hard and it will take some time to form a burr on the Sebenza with the 220 or 320 grit stones. Ben of EdgePro says that it is possible to form a burr with the 600 grit stone but I think it would take more patience than what I have.
 
Yes! Yes! Yes! I had a very hard time sharpening and I consider myself a shaprening knucklehead. Set the angle you want on the edge-pro and go to work. Once you get it the way you want it it's a breeze to maintain. I've also had very good results stropping!:cool: ;) :thumbup:
 
One of the greatest aspects of the Apex is that you can dictate what angle you want on your blade. I have mine set up so that after the intial angle is established, subsequent sharpenings can be maintained on my Sharpmaker 204.
 
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