Enzo Trapper

[as08da09d14kljad089]

How do I get the bite the factory edge came with. It is a scandi. whenever I sharpen a knife it does not have the bite the factory edge came with.

 

[brownshoe]

For scandi, you can lay it flat on the stone to keep the factry angle, but will scratch. Use a medium grit stone, not fine.

 

[mec003]

Honestly, my scandi knives end up getting a slightly convexed edge.

 

[Wowbagger]

Yes you basically need to cut the steel away BEHIND the edge so the edge isn't too thick and rounded and then continue the fresh bevels forward until they intersect in a well formed (not folded to one side or intermittent) apex.

Even though I am all about finer and super fine stones I can not emphasize enough how important the use of a coarse enough stone to begin the process is to the final out come. Sure I touch up my edges with a fine stone all the time but this is just to take an edge that is almost hair whittling (but basically still mostly shave sharp) and take that edge back to where it is hair whittling.

Once an edge has gone well past that to dull then the medium and or coarse stones are kind of important for getting a good edge again.

 

[Wowbagger]

PS: I'd love to see a photo of your knife; I'm not sure which one that is.
PPS: what do I mean by medium or coarse ? At least a 700 grit or so or even say . . . a 300 or there a bouts.

 

[as08da09d14kljad089]

What do you mean by cut the steel away behind the edge and not rounded. I also do not know what a rounded apex is.

 

[as08da09d14kljad089]

Oh now I understand but how do I not round the apex. I also do not know how to post pictures. Sorry I'm new on the fourms.

 

[Rat Finkenstein]

sharpening scandi is like sharpening a chisel, the entire bevel must be sharpened flat to the stone. A burr must be raised along the entire edge.