Getting a Kershaw Chive Spyderco Ladybug Sharp

[Mark Cust]

I really like the Spyderco ladybug but since it doesn't have a pocket clip I decided to try a Kershaw chive. I touched the edge and it didn't seem razon sharp so I sharpened the chive a bit. However, I'm not able to get it Spyderco ladybug sharp. Oddly the Spyderco ladybug actually doesn't feel razon sharp to the touch but completely destroys denim and cardboard with an effortless slash. The chive, further sharpened by me, actually feels sharper than the ladybug to the touch but it takes a lot more effort to slash cardboard and barely slashes denim. So I'm wondering, has anyone been able to mimic the razon sharpeness of a Spyderco on a Kershaw?

 

[lieferung]

They could have different sharpening angles, or the Kershaw is thicker behind the edge.

 

[OrangeBlueOrangeBlue]

The blade stock on the Chive is about 15% thicker than the Ladybug. All things being equal, this will result in a "slicier" blade for the Spyderco.
How are you sharpening (stones, fixed-angle, etc)?
A knife that "feels" sharp may just have a sharp burr instead of an actual edge.
If that's the case, the burr will break off when you cut something substantial, leaving you with a dull blade.

 

[Mark Cust]

The blade stock on the Chive is about 15% thicker than the Ladybug. All things being equal, this will result in a "slicier" blade for the Spyderco.
How are you sharpening (stones, fixed-angle, etc)?
A knife that "feels" sharp may just have a sharp burr instead of an actual edge.
If that's the case, the burr will break off when you cut something substantial, leaving you with a dull blade.

I'm sharpening with sharpening stone, at about 20°.

 

[strategy9]

If it "feels" sharper, but takes considerably more effort to cut, enough at least to notice, even after being freshly sharpened, my guess is also that you have a burr/wire edge, which is decieving to the touch, but getting hung up through your actual cutting medium...