esee/rat knives hard to sharpen

[urocyonscout]

Make sure that suckers at a 20 degree angle

 

[gine]

great idea about the sharpie.. thank you, i should have thought of that

Great tip,thanks.I have so many blades with different angles from
spyderco's to customs.I used to put fine edge on my knives then
use the diamond triangles to scratch a rough edge then go from
there but this new idea is so much better thx again.

+:thumbup:

 

[gine]

Well, I must be lucky because my HEST, IZULA and RC-3 all mate up perfectly to the angle of my Spyderco Sharpmaker. I use the brown rods.

Mine do as well.My izula 2 has one of the most even grinds of all
the blades I own.

good work esee.:thumbup:

 

[nc527]

Mine do as well.My izula 2 has one of the most even grinds of all
the blades I own.

good work esee.:thumbup:

nice necro post dude, its like 8 months old...

 

[TrailWolf]

Like the others:

Sharpmaker @ 40* will get my RC3, 4, 6 and Izula literally hair-splitting.

I find 1095 easier to sharpen than VG10, CPM 3V, S30V and Infi. Only steel that takes a better edge is SR101...

+1 :thumbup:




.

 

[gine]

necro dude?? who has time to pay attention?

 

[gine]

+1 :thumbup:




.

I guess it's necro dude!! yahha

 

[byrd687]

so if you take material off of one side, then the other such that the result is a fine edge, allowing for touchups and removing the wire edge, what difference in the world does the type of steel make? I've never had any probelem getting an edge on any knife I've owned made of any steel, using either free form sharpening (stone, file, diamond hone, or seramics) or complex systems that hold a certain angle.

Is sharpening REALLY that hard? it's not alchemy. isn' there a rather small, yet constant number of variables you have to account for?