Got a new knife, can't sharpen it!!

Praetorian

Praetorian

Joined
Apr 1, 2001
Messages
135
I just got a new SOG X-42 with a BG-42 blade. It's a tanto style and appears to be hollow ground on both sides. It is however, also chisel ground too. One side is ground, the other side is flat.

How the heck do I sharpen this thing? I have a Lansky with diamonds and a Sharpmaker 204.

HELP!!!
 
I am not sure I completely understand the geometry you are describing, but the solution is probably the same as with other angled 'tanto' tip grinds. You have to sharpen the main edge and the tip area separately, maybe with different technique.

If the main edge is double hollow ground, sharpen both sides of the edge at the same sort of angle you would use on any other knife (say 20 degrees per side).

In the tip area (chisel grind), sharpen the flat area at the same or slightly greater angle as the angled part of the 'chisel', and remove the burr from the flat side by pulling the edge horizontally across the stone, exactly the same as sharpening a wood chisel.

Just look at the two parts of the knife as different problems. It is not so difficult. Good luck.

Para
 
The Sog XG-42 is chisel ground????????? Are you sure. I am talking about the main cutting edge. Chisel grind means only one side is ground at the edge. I was not aware that this knife was a chisel grind. Its unusual for the tip then to be a V-grind. Usual procedure for any chisel grind is to sharpen one side, and when reprofiling use the magic marker test on any knife, and then strop the burr off the other side by a couple steep angle passes on a stone, or other medium that will knock it off. Might ask Ron at Sog as to his recommendation. You must sharpen the tanto tip as another knife seperately, which is why I dont like them. Labor intensive. I try and avoid using the tip much. Again I never realized that Sog was chisel grind.
 
Mike,
Yes I'm sure it's chisel ground. Looks like they hollow ground almost out to the end of the tanto tip, then came back and ground the chisel edge. It is most definately flat on one side and cut at about a 45 degree angle on the other. That's where I don't know what I'm doing. My 204 is pre-set at 30 or 40 degrees and my lansky only goes to 30 degrees. This grind is way over that. Plus, I've never sharpened a chisel edge before and don't know the technique.
 
Very funny. You may or may not have noticed but knives have a habit of blunting with use. I use my knives, all of them from my $25.00 Gerber to my $350.00 Michrotechs.

Do you send yours back to the factory to be sharpened or do you just collect and not use knives?

Knowing how to sharpen my knives properly is important to me. This is the fist edge of this type that I have owned and I asked for help from those that are more knowledgable than me.
 
Yes, it is a chisel grind.

I find it easier to sharpen a chisel grind than a "V" grind. Just do it free hand. You can use your Lansky stones or your Spyderco ones.

Work the ground bevel side first and raise a burr/wire edge on the flat side all along the flat side. After you do this, remove the burr by working the stone on the flat side stroking toward the edge rather than against it as you did on the bevel side.

I think that I can sharpen a chisel grind much quicker than the "V". Also use the same basic method on the serrated section.

The blade is hollow ground, but the edge is chisel on the XG-42.

You also might send an email to Ron at SOG for additional pointers.

Daniel
 
I was not trying to be funny.

Yes, I have noticed my knives blunting - with use. I was reacting to your description of your knife, which was:

"Got a new knife, can't sharpen it!! I just got a new SOG X-42..."

Sounded like you just came home from the store and were trying to sharpen it, that's all.

FWIW, I think I know what you're describing. It sounds the type of grind that the knockoffs use when they do a combo blade. Both sides are hollowed out, but since they only grind the serrations on one side, they only bevel and grind that one side - even on the plain edge part. Makes it hard to get sharp. If this is the case, I'm suprised SOG is doing this. I use a 204, but it sounds as if you can't hit the angle right. The rod angles are pre-set, but you can always cant the blade one way or the other to hit it right. It would be no worse than free-handing on a benchstone, right?
 
RH,
Yes, that's about the size of it. I'm guessing that the angle is about 30-45 degrees. Since the 204 is set up for a max of 20 degrees per side, I had to can't the blade quite a bit. I used the magic marker trick to get it right. My biggest thing was, I couldn't figure out how to handle the flat side. I didn't know whether to raise the burr on that side or not and then at what angle to grind it off.

After reading daniels post, I laid the stones flat in the Sharpmakers's base and followed his instructions. It's now "shavin sharp".

I'd like to appologize if my reply to your post seemed short. I'm rather new to the science of blade care. I learn more every day and this forum has been a good resource so far.

I should also explain that the SOG I got was from a trade and although it has been used little if at all, it was not sharp enough to suit my needs, that's why I needed to sharpen it.

These SOG blades are rather unique in the way they are ground. I had never seen one quite like this before. I'm anxious to see how it holds up under hard use. I'm an electrician and I use knives constantly and they see some pretty hard cutting tasks every day stripping wire and a million other things you shouldn't do with a knife.
 
No offense taken.

You mention doing "things you shouldn't do with a knife" in your job as an electrician, may I make a suggestion? I'm a big proponent of the right tool for the job. When people ask which high-tech one-hander to use to cut up carpet or cardboard, I say - easy, the Stanley 99 utility knife. When someone asks about stripping wire and doing electrical work, I say a linesman's knife. My Dad is a "phone guy", and they all have the kit on their belt - leather holster with a pair of scissors and a fixed blade electrician's knife (long handle, short sheepsfoot blade). Flat ground, they sharpen up great, and provide a level of safety and leverage you will not get from a tanto bladed folder. My Dad used to grind them on a bench grinder from old kitchen knives. Klein makes good quality ones. I keep a folding version in my car.
 
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