How do I sharpen a chisel grind edge on a Spyderco 204

B

Bob Litt

Joined
Feb 7, 1999
Messages
94
Hello fellow members,

I'm trying to sharpening my co-worker BM 975 with a 30 degree angle; however, I could not get the edge as sharp as I like. What is the proper way to sharpen a chisel grind knife with a Spyderco 204?

Any suggestions would be greatly appreciated,
 
Sharpen like regular, but only do the angled side. After about 10 - 15 strokes on the angled side, take 1 light stroke on the flat side to remove the burr. Should be A LOT easier.

-AR

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- AKTI Member ID# A000322
 
Jackyl, should I keep it at the same angle as I would with a normal double grind edge or should I angle in more towards 30 degree?
 
Sorry it took so long to get back...use the 30 degree angle.

-AR

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- AKTI Member ID# A000322
 
Never changed a grind, but I do notice that there is a light sharpening mark on the flat side of chisel grind. Always suspected this was the way it was done.

Brandon

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"You should never never doubt what nobody is sure about..."
 
I would recomend that you lay the stones flat in the base and sharpen the chisel grind as if you were using the a benchstone. IMO this is the best way to but a good edge on a chisel grind, it's the way I but the edges on all the chisels and plane blades in my shop . Hope this helps.
 
after you make about 10 passes on the beveld
side strop it on the back of a "legal pad"
works great , also a cotton buffer pad and some jewelers rouge that you can get at most hardware stores to fit a grinder works
best if used before it gets too dull. this is all so the best way to sharpen serrated
blades also . this how i do all my knives


"if ignorant both of your enemy and yourself
you are certain to be in peril"
 
I don't think you will do much more than thin the bevel some on the thirty degree. It may take a long long time. Do the magic marker thing (wipe down the egde on the magic marker) to see the effect. Thirty is probably too much, thats only a 15 degree on a chisel ground knife. If all you are doing is thinning the bevel go to the forty dgree. A fifteen degree angle is a little thin IMO..

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Roger Blake
 
Damn!!! That's right, use the 40. DOAH!!!

redface.gif


-AR

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- AKTI Member ID# A000322

[This message has been edited by Jackyl (edited 02-24-2000).]
 
It's amazing how accurate the bench-stone and thumb technique can be. Feel the edge to the correct angle (100% edge contact on the stone), wedge with your thumb(s) between blade and stone, and push away. I had one chisel grind and I was able to improve the factory edge considerably using only this freehand technique. When doing the 'back' side, the blade should be flat, but 1 or 2 degrees saves all the ugly scratches...


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Humbly,

RLR

[This message has been edited by RLR (edited 02-25-2000).]
 
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