How do you sharpen you sebenzas?

Anarchy84 said:
Kwr - I've been pretty lucky when it comes to new Sebenzas. All of mine have arrived shaving sharp. However, I recently purchased a NIB Mammoth Mnandi that literally couldn't cut. It ripped paper to shreds, and even with aggressive pressure I couldn't cut my finger with it. Was kind of disheartened, but sent it back to CRK for sharpening. I am patiently awaiting its return.

I don't have any experience with sharpening, personally. I just send 'em back to CRK. They always come back from spa nice and sharp. If you can sharpen yourself, go for it!
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Anarchy thanks for the reply. I agree it is a bit disheartening to get a brand new blade and it not be able to cut paper. I also don't have any experience with sharpening either but I'd like to learn how to on some of my cheapie knives so I wouldn't have to send them back to manufacture for touch ups. How long does it typically take CRK to return the knife back to you after spa treatment?


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Freehand on a diamond hone when it needs it, ceramic and leather to keep it sharp in between. ;)
 
I used to use the Sharpmaker but once I got a Wicked Edge its been collecting dust. I have some of them at 15° and some at 20°; the 15's are noticeably sharper and the WE makes re-profiling them much easier than the SM.
 
Spyderco benchstone fine grit. I also have the sharpmaker but ever since I got a hang of freehanding it's been collecting dust.
 
aleforme said:
For those using the Sharpmaker, are you just going with a straight 40 degree or are you sharpening at 30 and then doing a 40 degree micro bevel?

Just curious. New to the Sebenza and just planning ahead! :cool:
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I use the 40 degree setting on the sharpmaker with no micro bevel. Makes for a nice strong durable edge. When you get to the belly I slightly tilt the blade to the opposite side to follow the grind of the blade from the belly to the tip. I mainly use the flats. You want to make sure you stop your stroke with the tip in the middle of the flat of the stone. If you constantly let it slip off, you will eventually round the tip. Use the sharpie trick and that will show you where your hitting. Once you do a few strokes, you will get the hang of it rather quickly. The 30 degree setting I only use for super thin blades like paring knives, fillet knives, etc. Anything else gets the 40 degrees. I have been using the sharpmaker and the older crock sticks for over 30 years. I have sebenzas that I have sharpened dozens of times on them and the edges still look factory because these types of systems remove very little metal. Using the Ultra Fine rods will give your blade a mirror polish. Great system and pretty much fool proof. Out of all these types of systems, I like the sharpmaker the best. It stows away in a nice small package.
 
Kwr41230 said:
So I just received my first Sebenza 21 in the mail today from knives ship free and went to do the good old paper cut test. Now I'm not saying it's not sharp, because it is, but I feel like my benchmade factory bevel came a lot sharper. Is this normal for a seb? I been thinking of getting the KME sharpener if anyone has any good input on using one. Thanks!


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Mine came real sharp and real even, but my benchmades have come sharper. In fact, the sharpest knife I ever received was an Ontario rat 1. It was, dare I say, too sharp! CRK on the other hand was nowhere near. Maybe they do it on purpose?


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dkblade said:
Mine came real sharp and real even, but my benchmades have come sharper. In fact, the sharpest knife I ever received was an Ontario rat 1. It was, dare I say, too sharp! CRK on the other hand was nowhere near. Maybe they do it on purpose?


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I can agree my Sebenza does look much more even than that of the benchmade. One thing that may be worth mentioning is the bevel on my Sebenza is much smaller which would leave me to believe that they didn't sharpen it too quite as shallow of an angle in comparison so some of my other knives. I'm not sure if they do it on purpose, but I imagine it makes for a longer lasting edge.


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Kwr41230 said:
I can agree my Sebenza does look much more even than that of the benchmade. One thing that may be worth mentioning is the bevel on my Sebenza is much smaller which would leave me to believe that they didn't sharpen it too quite as shallow of an angle in comparison so some of my other knives. I'm not sure if they do it on purpose, but I imagine it makes for a longer lasting edge.


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Is yours a regular 21 or an insingo? I ask because the bevel on my insingo is more obtuse than on my regular blade...


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Ccc said:
I like to use a guided lansky at 20, then a 25 degree micro bevel, but only if the edge really needs work. I don't think I have used a lansky on my knives more than once each, and some of them have not needed it yet.
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This is what I did on my 25 and it holds its edge for a long time. Before I did this it wouldn't hold an edge quite as long. Just stropped since.
 
Kwr41230 said:
I can agree my Sebenza does look much more even than that of the benchmade. One thing that may be worth mentioning is the bevel on my Sebenza is much smaller which would leave me to believe that they didn't sharpen it too quite as shallow of an angle in comparison so some of my other knives. I'm not sure if they do it on purpose, but I imagine it makes for a longer lasting edge.


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The height of the edge also has a lot to do with the primary grind and how thin it is where the sharpened edge starts. If that makes sense.
 
I have a Gen 3 Pro Wicked Edge with all the bells and whistles, I have done 3 Sebenzas 2 small and one large, did the Convex edge and got them sharper than you can imagine, they were all sent to me new in the box but the factory sharpness was not acceptable to my clients who are use to the edges that I do for them,

I finally broke down and ordered a Large Carbon Fiber Insingio, when it gets here I will put my best edge that I can do on it
 
I used to care about having the "light saber edge". Since I EDC my knife and don't use my others, I've learned that having a working edge is much, much more important. I use a sharpmaker when I sharpen and I can shave when I'm done. Once it gets to a level that I deem it need be sharpened again, then I sharpen it.
 
I use a sharpmaker V-Stick. It is the only sharpening system I have used and know how to use. I don't even know how it compares to other systems. If it shaves hair off my arms that seems to be good enough for me.

But I have always wondered about getting the diamond edge V-sticks for the sharpmaker.. Anyone use the diamond rods on their Sebenza and what is your experience with them?
 
Stone. Like the Romans. Jk, Sharpmaker works pretty well for quick touch up. If it's dull, I usually just bring it into my local shop for a $3 razor edge sharpening. Goes down in price if I do multiples. Can someone confirm if this price is good? Never been anywhere else to get it done..
 
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