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How Do You Sharpen Your BK2?

C

c10darren

Joined
Nov 30, 2011
Messages
196
I just sharpened my BK2 for the first time last weekend. It wasn't really that dull, but I was noticing it so I gave it a try. I guess I don't know what I'm doing because my knife is sharper, but nothing like what I see pictures of or hear about around here.

I just spent some time with it on a "fine" oilstone (I don't know what actual grit). I'm affraid I may have messed with the profile and ground at a poor angle or something. Also, I don't have a strop. Would it be worth getting one? There is a sharpening supplies website that has a few kits and I was thinking about getting one of those.

What has worked best for you, Beckerheads?

I am looking around the internet for tutorials. Anyone know of a good one?
 
I use a coarse stone and diamond file to get the edge geometry where I want it (moderately convexed), then a fine arkansas to refine it, and a surgical black to finish it up. I usually don't strop it but I will sometimes. I mostly use an old butcher steel to keep my edge maintained.

That's how I sharpen all my knives.
 
I have convexed my 2 and my 14 using just stones and use just those and a strop to sharpen it and I have no problems with it. The main question I have is what kind of edge are you looking to put on it? You looking to convex or leave the factory V edge? In my experience it is WAY easier to maintain a convex. If you are looking to keep the V edge I would invest in something like a Lansky that's the only way I can get a really GOOD v edge.
 
I used a diamond Lansky kit, and took my 2 down to a 40degree (20 each side). I keep up with the blade using 500 grit sandpaper tacked to the phone book, then a few passes on an old leather belt. It's not shaving sharp...well, I cant shave with it, but it eats anything I put in front of it........and it eats it fast.
 
I am a big fan of the Lansky sharpeners as they give very consistent results. If you have good kitchen knives and a BK2 its worth the investment in a Lansky system.
 
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