Have you experienced this while sharpening?

Starfish

Starfish

Joined
Jun 14, 2001
Messages
1,256
Hi all,

I've recently started freehand sharpening my knives, and started with the Case knives that I own (a small Texas Jack, a yellow mini-Trapper, and a regular Texas Jack). All have CV steel.

At any rate, I've noticed that the portion of the edge near the tang seems to be ground thicker than the rest of the blade in all cases. Interestingly enough, it's not the portion of the edge immediately next to the tang. It's the portion of the edge about 1/4" away from the tang that seems to exhibit this phenomena.

Here's the question: have you noticed this while reprofiling your Case slipjoints too?

I know it's just a sample of three, but I'd like to make sure that I'm not doing something wrong while sharpening and that this really is a problem with Case edges.

Thanks for the feedback,

Matthew
 
I can say that that is true of virtually every slipjoint blade that I have ever sharpened..........the edge closest to the tang is ground thicker.
 
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