- Joined
- Jan 3, 2013
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- 5,713
The edge on this is THIN but backed up by a nice convex primary grind. This knife is significantly more "slicey" than all my convex knives from Fallkniven and Bark River. My way of keeping a convex edge sharp is:
Touchups: stroping usually returns the edge to perfect sharpness and if I need a little more I have no problem using a fine (white) or medium (gray) ceramic benchstone on the edge.
Reprofiling after many touchups or a deformation: I use sandpaper backed by a sheet of Sorbothane (or a mouse pad). Working up to 600 grit tends to suit me just fine.
Seeing how thin this edge is, it would respond well to just treating it like a standard grind and sharpening a secondary bevel for the life of the blade. It would be decades before you thickened the edge to half of what my Bravo-1 is at...
This knife was made to cut and sharpens extremely easily no matter your method.
Thanks!