Issue with my HOGFSH

L

lanenoland

Joined
Aug 26, 2009
Messages
24
Hey everyone,

This is my first post on the Busse community forum. I'm new to Busse knives and am totally in love with them. BUT....I recently bought a HOGSFH off the exchange and while I love the knife, there is a flaw in the grind that is really bothering me.

There is a small 'recurve' to the blade instead of being straight. I just discovered this after I stripped the paint and then tried to convex the edge using the 'sandpaper and mousepad' method. Unfortunately, I don't have any pictures but the arc is slight, between .025" and .032" in height and 4" long, but it is enough to prevent sharpening on a flat surface.

I don't have a belt grinder but I do have a modest selection of wet stones, and was wondering if you all thought that it would be possible to correct this by hand or would I be better off sending the knife back to Busse and pay to have them fix it. I'm relying on you HOG's for advice so let me know what you think.
 
Does it happen to have the hand shaped green/black or blue/black slabs?
 
well, I dont guess it much matters. I have seen this before and it could be due to a bad batch of quencing fluid from Scotland etc.;):D:D

If you have any concerns or questions contact the shop. I would suggest letting them do it:thumbup: 419 923 6471:cool:
 
What he said.

Sorry to hear about that, but Busse will take care of you.

Welcome aboard! :thumbup:
 
Despite being production knives, Busse's are still sharpened by hand aren't they?

I would suspect a degree of imperfection from time to time is normal.
 
Grimspoon said:
Despite being production knives, Busse's are still sharpened by hand aren't they?

I would suspect a degree of imperfection from time to time is normal.
Click to expand...

Yes, the are. Even my NMFBM LE has imperfections along the length of the zero grind. They are slight and don't bother me at all or affect the performance of the blade.
 
My FSH, a 2008 Special Edition has a very slight recurve...

ASHFSHTEE03.jpg
 
Any recurve really bothers me on kitchen knives, but not on choppers.. You certainly can straighten it on a large enough stone if you have one big enough, but then you will need to go with a V grind or convex it all over again.

I would learn to love it. It doesn't seem to be much of an issue when convexing, even by hand, and really doesn't affect the performance unless you are slicing cukes or shrooms.
 
What appears as a "recurve" effect may be the result of the heel segment of the edge at the choil receiving fewer sharpening passes in finishing, leaving a tiny bit more depth there than farther out on the length of edge. So, viewing the edge end-on from the point end, and just slightly to one side, the visual effect is a slight "recurve". This is also the effect any edge will typically see with repeated sharpening and use, so to try and re-set the edge perfectly straight may be an exercise in futility. May also be why the shop doesn't worry about leaving that little bit of extra depth at the heel--to remove it in order to achieve a perfectly straight edge may not really be accomplishing anything of practical value. Just my $0.02.
 
Will York said:
What appears as a "recurve" effect may be the result of the heel segment of the edge at the choil receiving fewer sharpening passes in finishing, leaving a tiny bit more depth there than farther out on the length of edge. So, viewing the edge end-on from the point end, and just slightly to one side, the visual effect is a slight "recurve". This is also the effect any edge will typically see with repeated sharpening and use
Click to expand...

I have noticed this as well when I convex a lot of my edges. I had one knife where I made up for it a little by making a few more passes forward of the area now and then but it generally doesn't bother me. Now I like the slight recurve so just leave it alone on my others.
 
I've found the same thing on my HHFSH 2008-SE but it really does'nt bother me. :)
 
Sharpen it with a diamond rod, followed by a ceremic rod, recurve is no problem
 
You must log in or register to reply here.
Back
Top