Is a Benchmade hk 14210 difficult to sharpen?

A

AlexB-C

Joined
Apr 20, 2011
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I've read several threads about people saying that the recurve can be a bear to work. This would be my first recurve and if I get the spyderco sharpmaker, what are the chances that I would permanently damage the blade? As far as I understand it, I should use the rod corners to sharpen the belly to tip area but can someone point me to a picture diagram or video for what I should be doing? By the way, I don't actually have the sharpmaker yet, nor the knife but I want to get it if it's something that I can do easily. Plenty of great write ups here but I'm worried that I'll think the "belly" is not actually what I imagine that it is and turn the knife into a toothpick. Obviously I plan to get a boat load of cheap kitchen knives to practice before damaging anything but any advice would be very helpful!

Thanks,
-Alex
 
I have a 14210 and a Sharpmaker. You'll be fine. I use the white rods top put the edge back on. You don't put too much pressure on the rod or blade and there's really no special trick to doing it. I use the flat side the drag the recurve toward the corners enough to make contact. The Sharpmaker comes with a DVD but I don't recall if Sal covered recurves.
 
So should I run the blade down the whole way vertically as if it didn't have a recurve? I guess I dont know enough about recurves to understand why anyone would sharpen different parts at different times...
 
That's pretty much what I do. The recurve is very slight and you can feel the edge as it slides down the sharpening rods.
 
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