How are Striders sharpened at the shop?

[Crayola]

I am wondering what belts you (Mick and Duane) use to sharpen your blades, and whether or not you buff the edges. I have been thinking a lot about edges lately, so I thought I'd get a little info from you guys, since you've made a knife or 2 in your day!

 

[Mick Strider]

Missed this one as well.

We do it basically the same as MOST knives.

We form a burr along the cutting edge using abrasives, then we buff the burr off.


m

 

[Crayola]

Hehe, thanks for the info Mick. In fact, that is how I do it too, but I'd liek to be able to do it better. Do you put an edge on with something like a 220 grit belt and then buff, or is the belt grit higher or lower? Thanks Mick for all of the info you have shared with everyone here.

 

[Mick Strider]

It really depends on the knife.
We use 60, 120 and 220.
Almost never 220.

I never use more than one. What I mean is that if I start with a 60, I don’t then move down to a 120.
If I start with a 60 I end with it as well.

Sharpening is something that takes YEARS to get really good at.


Hope it helps

m

 

[Crayola]

Thanks you very much Mick, your information does help me a lot. I just finished this knife, and I want to make sure I put a gread edge on it:

Thanks goes to Little Hen Knives (LHKnives) for helping me with putting the pic up.

Of all the gear I have used to sharpen knives, my grinder and buffer have worked the best for me. I want to get even better, and I think it is awesome that you are able to share your sharpening info.

Take Care,

Karl Rejman

 

[Mick Strider]

Any time my friend.

m