How are Striders sharpened at the shop?

Crayola

Crayola

Joined
Sep 23, 1999
Messages
3,831
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!
 
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
 
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.
 
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
 
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:

eba00220883f00000026.jpg


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
 
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