Is it just me???

[Myker]

Hey guys and gals, heres a quick question regarding sharpening. Recently received a Spyderco Sharp Maker which I love, but when I sharpened my Benchmade Griptilian in 154CM I cannot get what I call "hair popping" sharp meaning the hairs literally pop right off your arm. It's sharp enough to slice paper but not to shave with. Tried to sharpen a '04 Kershaw Blur in 440A I think, came out wicked sharp as did the Mini AFCK in old ATS34 even my Henkels. Tried to redo with the 30' deg then the 40' but can't get the results I want on that 154CM! Anyone else have this problem or is it just me? Suggestions welcome , thanks

 

[kreole]

All my 154Cm gets hair popping sharp, and easily. I have only had one BM in 154cm, a 14210, but it also got there real easily. 154cm is one of my favorite light-use-edc steels for that reason.

When you redid it with the 30* setting, did you go all the way to the edge?

 

[Lenny]

Get a hold of Benchmade and ask them what angle they sharpen to.
Most likely it'll be in the range of 17-19 degrees per side.
If so, the 40 degree setting of the sharpmaker should do it for you.
Maybe you'll have to buy the Spyderco diamond rods if Benchmade sharpens at a more obtuse angle than 40.
Lenny

 

[Myker]

I "slice"at the 30' same as I do the 40'. Not sure if I understand your question.

 

[Tsujigiri]

You should be able to get the edge you want. 154CM is the American equivalent of Japanese ATS-34 ball bearing steel, so the steel is very very similar.

 

[RubiconSS]

That is unusual. The Sharpmaker is where I take my 154cm blades to because a couple passes on the 40* white stones and the things are scalpels.
I use the edge of the stones NOT the flats.
Maybe try a little more pressure. Are you getting a bite or slightly raspy sound when you pass? If not, rotate the stones and again, use the edges.

 

[sqoon]

Myker, I put my Grip to the sharpmaker the other day and found it to get sharp pretty easily, even to the point of popping hairs. Since I know you have had that knife for years, is it possible that the edge just needs more work than the others that you mentioned? I hadn't used mine for nearly as long, or as hard as you have used yours, so that might explain why it was easier for me than for you. You obviously know what you are doing if you are getting the other knives sharp enough to your liking, and as others have mentioned, I don't think that the steel in question is the problem, nor is your technique.