kabar's edge

P

powerball

Joined
Dec 22, 2004
Messages
7
This may have been covered before, but I can't seem to get a good edge near the point of the blade. Does anyone else have this problem with kabars?
 
Many knives are difficult to sharpen through the tip because the angle and/or edge thickness increases significantly. If this is the case you either have to remove metal to bring it inline with the rest of the edge, or change the angle of your stroke towards the tip. Check the edge with a marker to see what is going on.

-Cliff
 
My Ka-bar takes a little extra work. It is tough steel and has a coating. I find that if I'm having problems I give it a go with my Spyderco Sharpmaker set at 30 degrees until I get a decent edge. Then I switch over to 40 degrees and go from the course to the fine stone. Then a little honing and WATCH-OUT! They are ready for some serious cutting.
 
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