It's coming.......

Very very nice !!!! Really nice job there
 
Damn. Just Day-um!

So, why asymmetric edge grind? And, assuming I know what that means, which side is the steeper grind?

I guess I need to go look at that sharpening site again…
 
Basically, it's like leaving the left side of the blade full flat to the very cutting edge. Way easier to keep sharp, and just more durable imho.
 
Which side would you keep flat? Or does it not even depend on hand dominance?
 
Well, I'd make the left side flat. With the tip away, and edge down.

That's the busse version anyhow. I guess it could be called more of a chisel grind maybe. I'll be sharpening the right side only for the foreseeable future. It needs it ATM. Scotch brute is not friendly to knives cutting edges.... :Eek:
 
I suspected that might be the case, but with the idea being new to me, wanted schooling. It makes sense, and would make sharpening easier… I think. Thanks for the info.
 
Easier field sharpening is the main reason imo.

There's a member on the forums who's actually used sandstone to sharpen a knife. "In the field sharpening" brought that to mind..... I wonder.....
 
You must log in or register to reply here.
Back
Top