Gotta dull sebbie

bfluitt

bfluitt

Joined
Mar 14, 2007
Messages
129
whats the easiest / best way to get a good edge w/o sending her off.

TIA gents.
 
i use the spyderco sharpmaker most often on my seb. for a finer edge i use sandpaper on a block, from 400-2500 grit, then a steel rod and a leather strop.
 
Several different models of spyderco sharpmakers, any particular one, is it a PIA? Never used one.

Cheers,

B-
 
i have the triangle sharpmaker. comes with four stones, two fine, two semi-course, and metal protection rods in a plastic case that doubles as a base.

generally cost about 75.00, but i have seen them as low as 50.00.
 
Yep, Sharpmaker is the way to go. Just use the 40degree slots and you'll get it sharp in no time. No reason to go to the 30deg slots in my opinion. Good steel like that will hold a more obtuse edge just fine and will hold it longer.
 
you can check the exchange. but i would say a google and whoever has the best price.
 
Slatts said:
Yep, Sharpmaker is the way to go. Just use the 40degree slots and you'll get it sharp in no time. No reason to go to the 30deg slots in my opinion. Good steel like that will hold a more obtuse edge just fine and will hold it longer.
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I don't understand what you're saying. Any steel is capable of holding a more obtuse edge without suffering damage, it's going too thin that can be problematic. 30 degree edges shouldn't have durability issues on any pocket knife, and given the thin hollow-ground design optimized for slicing I see no practical reason to stick to a 40 degree edge, making the angle incoherent with the primary grind.
 
the 30 degree setting, 15 per side, is for backbeveling.

the 40, 20 per side, is what is recommended.
 
MORIMOTOM said:
the 30 degree setting, 15 per side, is for backbeveling.

the 40, 20 per side, is what is recommended.
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I'm not sure what you mean by backbeveling, do you mean a microbevel? I'm not very familiar with the terms for sharpening. The 40 inclusive angle just struck me as fairly obtuse for a knife of this nature to have. What angle to they come with from CRK?
 
Vivi said:
What angle to they come with from CRK?
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From The FAQ thread at the beginning of this forum: "Sebenzas are sharpened at 19-20 degrees. We recommend the Spyderco Sharpmaker because it is so easy to use. The way to have a sharp knife is to begin with it properly sharpened and then maintain it! Don't let it get really dull because it can be hard to get an edge back again Because the Spyderco system is so easy to use, a person is inclined to use it. It seems that a lot of people put off the maintenance of things because it is a hassle to get out the equipment and do the necessary!"
 
The 204 Sharpmaker is the way to go.
It may take a while to reprofile it down to 30 degrees.For the first several sharpenings I used the 30 degree and finished with the 40 degree.After the edge got thinned a bit I use the 30 degree only.
 
BYW the Sharpmaker comes with a DVD that shows you step by step of how to use it.After you get the hang and feel of it you can add or leave out steps as needed.
 
Thanks u8........ this knife is DULL!!!! like a butter knife, suggestions? 30 or 40 angle to start with.

TIA sir
 
Start off by doing both 30 followed by 40 until you get it the sharpness you want.You could get the diamond sticks for the 204 and it would go much faster.
 
Vivi said:
I'm not sure what you mean by backbeveling, do you mean a microbevel? I'm not very familiar with the terms for sharpening. The 40 inclusive angle just struck me as fairly obtuse for a knife of this nature to have. What angle to they come with from CRK?
Click to expand...

backbeveling would be done if the edge becomes too dull and through prior sharpening the edge has become too obtuse. or the edge has become thick as it approaches the spine.

one would 'regrind' the edge to 30 degrees, 15 per side, creating a more acute angle, then sharpen fully on the 40 degree setting, or 20 per side.

picture an imaginary line splitting the blade in half through the spine down to the edge, the long way. this is your axis. the edge, or v, of the grind totals 40 degrees. most knives are sharpened in the factory somewhere between 18-22 degrees, or 36-44 degrees total. the 40 degree setting is a good average of edges, and 1-2 degrees per side probably wont be noticed.

im sure someone else can explain it better, or with diagrams. cliff?
 
bfluitt said:
Thanks u8........ this knife is DULL!!!! like a butter knife, suggestions? 30 or 40 angle to start with.

TIA sir
Click to expand...

depends. has it been sharpend a lot before? if the edge is approaching the spine, it will become thicker, and thus harder to sharpen. that is what the backbevel setting is for.


if its just dull from use and never been sharpened, try the 40 degree side first. it may take a lot of strokes, but you wont have to reprofile your edge.
 
got the Sharpmaker in today, 35 strokes later on the '40' setting......

Well.....shavin' a .:eek:

cat-ass.jpeg
 
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