Help! Sharpmaker dulling my BM!

C

Cesar

Joined
Nov 12, 1999
Messages
119
I wasn't sure which forum to post this on but
I need help bad! Heard great things about the Sharpmaker 204 so I bought one. Not being a sharpening expert (or even novice), I tried the sharpmaker on my ATS-34 mini AFCK and now the knife is duller than ever!

I'm using the 30 degree angle (is this wrong?) and can't seem to get the edge sharp.
What am I doing wrong? Also what is a back bevel? Someone respond before I end up with a training tool instead of a cutting instrument! Thanks
 
I'm not the best person to answer this, but what has probably happened is that your using a different angle than what the blade was ground at. Which essentially means that before you can sharpen it, you'll have to reprofile the edge to 30 degrees, then you can start sharpening it. This may sound like a pain, but next time it needs sharpening it should go a lot faster.

Joe Talmadge wrote a great sharpening FAQ... Check it out:
http://www.bladeforums.com/features/faqsharp.shtml

 
Assuming you are following directions supplied by Spyderco, then what is happening is that your knife has an edge angle greater than 30 degrees. Unfortunately this happens sometimes with Benchmades. If the angle is over 30 it may take a very long time to get your knife sharp. Essentially you will be reprofiling the bevels to 30 degrees. The V shape of your knife is thicker than the 30 degree setting of the Sharpmaker. Eventually if you persist you will get it sharp. You can verify this by applying black ink from a magic marker to the edge and watch how is wears off as you sharpen. If it wears out toward the point from the non sharpened side then you are reprofiling.

Unfortuneatly, the rate of steel removal with the Sharpmaker is one of its few or only weaknesses. A coarser stone set or diamond sleeve is something many of us would welcome.



------------------
Roger Blake
 
It's just Spyderco's way of saying - hey, get one of OUR knives....

smile.gif
 
The thirty degree angle (15 degrees/side) is great for kitchen knives & fillet knives but not for utility knives. Go to the 40 degree station and try that. It's the one you should be using. If you try to make the edge too fine it won't last.

I sell the sharpmaker and use it myself. I have done hundreds of knives, including BMs, with them. When used properly it will get your knife "shaving sharp" without too much effort, as long as the edge is still there. If the edge is gone you can still do it but it will take awhile. The rate of metal removal is pretty slow, even using the corners of the gray stones.

Watch the angle that you hold the knife at (it should be 90 degrees to the block) use moderately "positive" pressure against the stones and use the proper angle setting. Take your time and you'll get there.

------------------
Dennis Wright
Wright Knife & Sporting Goods
La Mesa, CA
(Don't click, just call)
1-800-400-1980
wrightknife@ixpres.com
("Have a knife day!")
 
Thanks for all the replies! After watching the video I am having a little more success.
 
Something is seriously wrong dude! Glad you watched the video again and again...
wink.gif


Sam

------------------
have spydies
will travel...
 
You must log in or register to reply here.
Back
Top