- Joined
- Nov 8, 2004
- Messages
- 3
Sorry to add to the already multiple questions about the sharpmaker on this forum, but the search function here bombs when I enter more than one term, and the video left a few unanswered questions.
I remember reading warnings about the sharpmaker screwing up the tips of knives if you're not careful, but the video does not mention anything about this. What is the danger, and what do I do to protect the tip?
Sal seems to just drag the serrated edge of the blade across the edge of the triangle, does this not wear down the tips of the serrations?
Also, I will be using it primarily on a benchmade mini-griptillian, and I just want to make sure I understand all the steps.
1. attach 220 grit wet/dry sand paper to the triangles using clips and reprofile the blade to 30 degrees
2. go through the four steps (course edge, course side, fine edge, fine side) 20 times each side at 30 degrees
3. repeat above at 20 degrees.
4. just use 20 degrees to touch up the blade in the future? Do I still use 20 strokes?
The product is very solid, I'm looking forward to starting, I just don't want to screw up my knives by being too eager.
Thanks everyone.
I remember reading warnings about the sharpmaker screwing up the tips of knives if you're not careful, but the video does not mention anything about this. What is the danger, and what do I do to protect the tip?
Sal seems to just drag the serrated edge of the blade across the edge of the triangle, does this not wear down the tips of the serrations?
Also, I will be using it primarily on a benchmade mini-griptillian, and I just want to make sure I understand all the steps.
1. attach 220 grit wet/dry sand paper to the triangles using clips and reprofile the blade to 30 degrees
2. go through the four steps (course edge, course side, fine edge, fine side) 20 times each side at 30 degrees
3. repeat above at 20 degrees.
4. just use 20 degrees to touch up the blade in the future? Do I still use 20 strokes?
The product is very solid, I'm looking forward to starting, I just don't want to screw up my knives by being too eager.
Thanks everyone.