Factory edge angle on Horseman

[KarlMaldensNose]

Just picked up my first Emerson, a Horseman, and I LOVE it! Other than the lock being very stiff/sticky (resulting in a raw thumb... pencil lead, I know) and the edge being shockingly dull, I think it has the potential to be my favourite folder.

So to deal with the dull edge I tried to hit it with my Sharpmaker (diamond, brown and white rods). 30 degrees (inclusive) wasn't happening... no problem, a lot of factory fresh blades are fairly obtuse. Blacked the bevel with marker to see more clearly what's going on and thought 40 degrees would do the trick for sure... not so... not even close, actually. The 40 setting wasn't even getting me close to the primary edge, in fact it was hitting the very highest portion of the exposed secondary bevel, just below where the black coating ends and gives way to uncoated steel. Not a big deal, I will just grind away at 40 with the diamond rods until I'm hitting the primary edge.

My question is regarding this factory edge setting. Are all Horseman and Emerson edges that wide to compensate in terms of edge stability/strength for having only one side of the blade sharpened? Or is mine just a bit goofy compared to the rest?

 

[mongomondo]

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[Billy516]

I've got three Emersons, including a Horseman, and all three get sharpened on the SM using the 40* setting with no issues. Actually, IMO, Emersons are some of the easiest knives to sharpen.

 

[KarlMaldensNose]

Phew... thank goodness I can speak Japanese.

 

[razorback1595]

Phew... thank goodness I can speak Japanese.

the vid is french
he's just saying that you need to find the angle of your knife on the sticks and adjust to that
follow that angle and you will sharpen your knife

 

[mongomondo]

Phew... thank goodness I can speak Japanese.

I found the video pretty handy, you don't need to speak French to see what he's doing.

 

[Bimmer1]

My stonewash Horseman is super sharp. Emerson knives typically are some of the sharpest knives you will find right out of the box.

 

[KarlMaldensNose]

the vid is french

I found the video pretty handy, you don't need to speak French to see what he's doing.

I guess I should've included some sort of smilie ( or) with my Japanese comment. I was kidding. I understand the video, why it was posted, and appreciate the participation.

Look, I'm not ragging on Emerson knives here. On the contrary... I think they're super-duper. I acknowledged that I would have no problem sharpening my Horseman. I just wondered if all Horsemans and Emersons had such obtuse edges. That's it. Simple. It's not like I was speaking Japanese.

 

[mongomondo]

well the answer is yes. You have to sharpen it differently

 

[razorback1595]

I guess I should've included some sort of smilie ( or) with my Japanese comment. I was kidding. I understand the video, why it was posted, and appreciate the participation.

Look, I'm not ragging on Emerson knives here. On the contrary... I think they're super-duper. I acknowledged that I would have no problem sharpening my Horseman. I just wondered if all Horsemans and Emersons had such obtuse edges. That's it. Simple. It's not like I was speaking Japanese.

normally i have some sort of smile in my comments

just forgot that time

 

[KarlMaldensNose]

I guess I should've included some sort of smilie ( or) with my Japanese comment.

normally i have some sort of smile in my comments

just forgot that time

Look at us, knife-wielding men reduced to using smilies so we don't tread too heavily on the delicate feelings and sensibilities of each other.

I'm gonna go put on a wife beater, lift weights, have a beer and a steak (no veggies, thank-you very much!), smoke a stogie, and build something made of iron and duct tape... simultaneously. [insert manly smilie here]

 

[Lycosa]

Jason--- I use a 1000 grit water stone and pull the blade backwards until the burr forms and then buff it off. I have never sharpened a recurve though. Did you call Emerson? Good luck.