Issue with Sharpening

L

lee12

Joined
Apr 8, 2014
Messages
48
Hello:

I am a big fan of traditional knives....my dad owns case and so the tradition was passed to me, I currently own two case pocket knives. Here is my complaint, I am very close to giving up on these traditional knives and going moderns from here on out. I CANNOT get an edge on my case knives and when I do finally get one on there it is gone within a week....in one week with little to no use my cases cannot cut paper. However my Spyderco Delica and Kershaw Skyline will take an edge with a few swipes on my smiths 3 in 1 and will stay razor sharp for a very long time. Why is this? Why is it that these harder steel knives (VG10) sharpen so simply but I cannot get a bit of an edge on my case knives? It infuriating and eventually I am going to damage my cases beyond repair. Are buck knives easier to sharpen? I like small traditional knives but case in my book has become a complete joke.....two knives that wont sharpen or hold an edge....even when a skill knife sharpener does it for me the edge is still gone in a week. Can anyone give me some thought and input on this issue?
 
Sounds like you're not getting the burr off, or are flubbing the edge angle or something like that.

I've only owned one Case (peanut), and that was one of the easiest knives I've owned to keep sharp, partially because the profile was so thin.

Are you stropping at all, or doing anything to try to remove the burr?
 
How are you using the 3 in 1? I'm not familiar with it really, but it looks like it has the carbide bull through sharpener thing, a little diamond plate, and then two ceramic sticks.

Right now it sounds like it is most likely one of two things.

1) You are changing the edge profile, but somehow still aren't done with it
2) The edge angle is too shallow, so the edge doesn't hold up to basically any use.

I can say though, that my peanut was plenty easy to get sharp (I freehand sharpen though), so I can't help but think that something about your setup/use/technique is doing this. I'm just trying to figure out what that would be, since apparently you're not having issues with the other knives you have.

You might try asking in the maintenance section, as they're all better at this than I am :p.

Good luck.
 
WOW...where to start?

I have about 70 traditional knives and 20 in my EDC rotation. The rotation knives are 1095, D2, and 440 stainless. All have characteristic thin blades and not very sharp edges new.

I put a good 28-30 degree inclusive edge. 13-15 degrees each side. I do this with 400 sandpaper or stone. I will also use a Worksharp belt attachment to set an edge depending on how much time I have.

Once I've set an edge or like the one it came with, I keep the edge with either a Falknivin D4 stone (or larger wet stone), sandpaper and strop.

If you are going to carry these knives you need to appreciate and even love the sharpening process. They need more attention. But that's what I love about them. I touch up my EDC knives every couple of days. It may be just a quick strop with green/brown compound or a little time on 1500 grit paper or fine stone.

I do most of the touch up work in my easy chair at night while watching TV. It's a great pastime.

Mike
 
I have a Case Trapper that can be a challenge. First off, ditch the 3 in 1, its probably doing more harm than good or atleast NEVER use the carbide pull through. The fine diamond stone should quickly set the edge on that knife. Be careful to hold a consistent angle (~20 deg works well on my case knives) and work one side until you get a burr. It may take 100 or so swipes to do it, but take your time and feel for the burr along the entire edge every few swipes. Use a few strokes on the ceramic to knock off the burr on both sides. Use very light pressure only. Then hit it with a leather strop if you have one. My Case Trapper responds really well to a quick stropping on loaded rough side leather and then smooth bare leather. It doesn't feel super sharp until stropping.

I am no pro, but this worked for me on my Case knives. They were a puzzle to me for quite some time. Part of the problem is Case's factory grind is super rough. It feels very sharp initially but its a very rough grind when you get it. Take your time and use light pressure to smooth out the scratch pattern as you sharpen. Mine sees only light pocket knife use and once sharp stays sharp for a very long with only a touch up on the strop.

From my experience Case's blade hardness can vary quite a bit and they don't seem to advertise it. Mine have been on the soft side so I would recommend light pressure on the stone and careful burr removal to achieve the edge you want. All mine are SS BTW, I have no experience with the carbon steel.
 
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