How should I sharpen this tanto??

B

basko152

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Sep 19, 2004
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I've got an older style emerson/BM CQC 7 that is in need of sharpening. I contacted BM (about their "lifetime edge" or whatever it is) and they told me to eat poo, because they dont make that knife any longer. They suggested buying another BM :rolleyes:

anyway, I have a sharpmaker (thanks to all here) that I've been using to keep most of my knives sharp. However this tanto edge has me a little perplexed. Should I attempt to keep that edge or make it a regular profile??

thanks all..
 
does this mean you think I'm lying? LOL. YES I am actually on retainer by several competing knife manufacturers with my sole responsibility being the defamation of Benchmade's customer service.

You've found me out!!

Believe me. If I could get BM to sharpen this blade I would do it in a heartbeat. I've carried it for almost a decade and it has seen some ****. I'm very nervous about trying to sharpen it myself. Thanks for the attempt at making me look like a jackass, though. It's nice to feel welcome :p
 
The thing is not the tanto, its the chisel ground. Go to emerson's website and there are directions
 
basko152 said:
does this mean you think I'm lying? LOL. YES I am actually on retainer by several competing knife manufacturers with my sole responsibility being the defamation of Benchmade's customer service.

You've found me out!!

Believe me. If I could get BM to sharpen this blade I would do it in a heartbeat. I've carried it for almost a decade and it has seen some ****. I'm very nervous about trying to sharpen it myself. Thanks for the attempt at making me look like a jackass, though. It's nice to feel welcome :p
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Plumber576 didn't make any personal attacks and this is your comeback towards him? :confused: You'll get a lot more help if you're civil here.

Personally though on my HD-7 I reprofiled it on the ground side and used the back of a belt to strop off the hangy edge on the flat side. YMMV

oil
 
Wow. What a sensitive group. Ok I'll be on my best behavior. No personality allowed. :)

But on to the matter at hand.

You mentioned leaving it as a chisel point and stropping the backside. Do you have any idea what the angle on the chisel point is, or know where I could find out? I'm not talented enough for any freehand sharpening so I need to stick with the sharpmaker.

Thanks again [in my sweetest most non-confrontational voice]
 
Easiest way is to mark it with a marker... then adjust the angle until you're removing marker along the entire bevel width. If you hold the knife parallel to the stick opposite the one you're going to sharpen on.... that's probably going to be pretty close. Once you do that... sharpen till you get a burr.... then on the opposite side lay it flat (put tape on blade if you don't want to scratch it), and 1-2 passes should remove burr.
 
I'm not sure what the factory angle was but I took mine down to 15 degrees on my sharpmaker. Plus, I put a DMT diamond stone on top of my Spyderco ones to do it as I didn't have all day to do it. :)

Are you calling me sensitive? I'm rather sensitive about that. :D

oil
 
basko152 said:
I've got an older style emerson/BM CQC 7 that is in need of sharpening. I contacted BM (about their "lifetime edge" or whatever it is) and they told me to eat poo, because they dont make that knife any longer. They suggested buying another BM
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Uh huh... sure they did :rolleyes:
 
imho its easier to sharpen CGs with either a flat benchstone or w/the rods in the flat position on the SM, but it will work either way. go to emersons website for instruction on how to do it the easiest way.

or do as cbwx says.

important thing being get a burr going and then strop the back side of the blade to remove the burr.

if ya want mail it to me and i'll sharpen it for ya. email me if ya want me to do it for ya, not a prob.

CvetteRcR1@aol.com
 
oh, and if ya do it on the SM with the rods at 20 or 40 degrees ya re gonna have to hold the knife crooked, not straight up/down as usual, or ya will have the wrong angle IIRC, and it will take a while to rebevel the thing lol.
 
I would jsut follow the directions in the manual, and send it in with $5 return shipping...they will send it back to you sharpened. It is a possibility that whoever you talked to had no clue...

And thanks for the scarcastic reaction to my comment. it was greatly appreciated.

Oil man...points up.
 
Plumber576 said:
And thanks for the scarcastic reaction to my comment. it was greatly appreciated.
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I truly hope that you mean this. I was just kidding with you. I would hate to think something like a little sassing would put me on the poop list so soon after I have become active here. I'm still figuring out the tone of this board and I'm used to being able to joke around a bit without looking like a jerk.

Thanks all for the great info. I'm going to call BM again. If they jerk me around again (or try to use my moment of weakness to sell me another knife :barf: ) then I'll be sending it to SIFU1A. I'll also be picking up a cheaper chisel grind (see I did learn something) to practice on.
 
imho they are really easier to sharpen than a std "V" grind, different, but easier once ya get used to them.

good luck......
 
Well I guess I am an idiot after all. BM says they will sharpen it this time. Except for the serrations (which is standard policy). In all reality, I probably misunderstood them the first time. I put a small divot in the serrations cutting through a screen door and I hit the aluminum frame. So that may explain why they didn't say they'd fix it...the serrations aren't covered.

Thanks again Sifu1a for the offer though. :)
 
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