Huh? Steel Heart II E Edge Question

[Lenny]

Just picked up a pre-owned, unused SH II.
I had previously owned and sold a NO E. Just like the size and balance of the SH better.
The compound edge on my NO was very noticeable. However, when I took a close look at the edge of the SH II, I saw a normal V grind. What the ...? Actually, I was happy cuz I would've re-profiled the edge to a V myself anyway.
Is the Busse shop also turning out regular V edges in addition to the compound ones? Or was this perhaps a special order? In any case, I was unaware that Busse did this.
Thanks for any insight.
Lenny

 

[David Roberson]

Lenny,

The edge profile on your SHII is correct. It did come from the Busse Shop with that grind. It is actually convex on both sides.

Prior to the Basic Line of knives, we had used the double convex on all of the knives.

With the advent of the Basic Line, we found that the asymmetrical grind, now in use, made the knife easier to re-sharpen by stropping the flat back slash on the left side of the blade. The convex grind, right side of blade, offers reduced friction and cutting superiority.

Though Busse Knives come with the asymmetrical grind, we can and do offer the double convex grind.

Hopefully this helps you out!

Sincerely,

David Roberson
Vice President, Sales
Busse Combat Knife Company

 

[Lenny]

OK, if you say so. But it sure looks flat on each side.
So, how do I sharpen the double convex edge?
Thanks,
Lenny

 

[Yvsa]

:
Lenny the best way i've found to sharpen convex edges is what Cliff Stamp has said.
Use Silicon Carbide, wet or dry, sandpaper and lay it on a surface that will give, like a thin piece of styrofoam or leather.
Strop the edge trailing or pulling
Away from the edge until a slight burr is raised on the opposite side. Then turn the knife over an do the other side the same way. then you can progress to finer grades of sandpaper and finally to a strop to remove any remaining burr.
I have both my Basic 9 and my E-BM done this way.
I use strops charged with Tripoli, Jewelers rouge, and finish off with a Green Chrome Oxide Strop. Three strops in all.
This puts a HighlyPolished Edge on the knives.
If you don't want it so highly polished you can stop with either a very fine grit sandpaper or the Tripoli Strop.

I have successfully chopped well cured cow bone with mine with no damage to the edge on either blade.
The way I figure it with the INFI being a kick ass steel it should hold up better than any average steel with conventional sharpening.
Works for me.YMMV.

Oh, you can also use a few layers of denim to lay the sandpaper on.
And if a man wanted to get fancy he could sew or have someone sew him up a pad of denim, flannel or other material fairly soft to use about the size of the sandpaper.
Any material that will give will work well.
I save my styrofoam I get from shipping cartons, with care it lasts quite a while.

Dayum, I hope I fixed all the typos!!

------------------

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"VEGETARIAN".............
Indin word for lousy hunter.

[This message has been edited by Yvsa (edited 01-26-2001).]

 

[Lenny]

Thanks for the info.
However, after talking to the seller, I learned that my SH II was purchased in late 2000. And I know the Busses of this vintage (from David Roberson's post above)
used the compound edge. I took another close look at my edge with a 10 X loupe and now think that it probably is a compound edge. The convex side, however, is much less pronounced than the one that came on the NO that I previously owned. So I guess I can use my Spyderco Sharpmaker on the flat side and then use the strop method on the convex side to remove the burr.
This is all very confusing, but I think I get it now. Anyway, I'll probably redo the convex edge to a flat V eventually.
Thanks all.
Lenny

[This message has been edited by Lenny (edited 01-26-2001).]