just curious...

[murderedsongbird]

i know that this is the WSS forum, so i'm apologizing beforehand if this isn't the right section to post this in. i have a becker necker and was thinking about convexing the edge by hand. although i disliked sharpening convex at first, the more i've done it, the easier it has become. i now LOVE it. but i just read the bravo necker thread and there were a lot of complaints about it being convexed. is convexing a bad idea? if so, why? i love the edge holding ability of the convex grind and would appreciate some input. thanks fellas.

 

[IUKE12]

Nothing wrong with convex, it brings out the best in most knives. Enjoy the Becker

 

[kgd]

Last year everybody thought convexing was better than a wet dream. This year the 'fashion' seems to be flipping back to V-grinds. I prefer convex edges myself.

It seems the biggest complaint is that people don't know how to maintain them. Its easy, but also requires a different mindset that what folks accustomed to V-grinds normally do. It took a lot of practice before I was comfortable with convex, especially when it came to converting a v-grind to convex. Stropping motions at first seem weird when you are used to blade forward strokes during sharpening. I also find it more difficult to get the edge on a convex to perform at its peak, i.e. push cutting etc. I find it far easier to strop to a nice polish and then put a micro-bevel v on the very edge to achieve the hair popping sharpness I like. This safes me a lit of time compared to the complete stropping route.

My real preference is for a full flat grind with a convex edge as opposed to a true convex grind. On the necker that would be more weight savings which I think is more in keeping with the function.

 

[j williams]

Well said Ken. I agree 100%.

 

[FortyTwoBlades]

I also agree 110% It's easy to field-sharpen a convex...just sharpen it like a V-edge and strop it back out when you get home...if you even feel like it. You still get a lot of benefit from having the supporting shoulder of the convex behind the V-edge, so it's not like you're committing some kind of dire sin if you use that method. Do what works! :thumbup:

 

[murderedsongbird]

thanks for the input fellas. you all are great.

kgd: i believe that my becker is full flat. i'm gonna take your advice and convex the edge. i always have my altoids tin for field sharpening. and if i don't have it on me, i can always use FortyTwoBlades advice

 

[Bushman5]

Last year everybody thought convexing was better than a wet dream. This year the 'fashion' seems to be flipping back to V-grinds. I prefer convex edges myself.

It seems the biggest complaint is that people don't know how to maintain them. Its easy, but also requires a different mindset that what folks accustomed to V-grinds normally do. It took a lot of practice before I was comfortable with convex, especially when it came to converting a v-grind to convex. Stropping motions at first seem weird when you are used to blade forward strokes during sharpening. I also find it more difficult to get the edge on a convex to perform at its peak, i.e. push cutting etc. I find it far easier to strop to a nice polish and then put a micro-bevel v on the very edge to achieve the hair popping sharpness I like. This safes me a lit of time compared to the complete stropping route.

My real preference is for a full flat grind with a convex edge as opposed to a true convex grind. On the necker that would be more weight savings which I think is more in keeping with the function.

i'm the opposite. All my convexe edges are great for push cuts but suck at actual slicing comapred to my v grinds