KME issue

Snake62

Snake62

Joined
Nov 3, 2013
Messages
208
Hi everybody,

Can someone explain why i am not able to have an even grind with the KME sharpener? Is it common with this sharpener? Thanks for your help!
 
Either one he blade is tilted in the clamp or it’s moving when you change sides. Do you use masking tape on the blade to help secure it in the clamp? You could be using too much pressure and causing the blade to move.
 
The clamp system only really likes flat blades. So if you have a knife with a full flat grind or a Ffg and a taper, it will not be idea to use a clamp because one side will want to be flat on the clamp.

My remedy was to get an edge pro. Ehh. Apparently the wicked edge clamp doesn't have this issue from what I've read. I dunno for sure as I don't have one.

Some have said this can be mitigated. But I don't see how. One guy said to crank down on it as much as it will go... I was already doing that.

In any case you can try getting an angle cube and endlessly adjusting the angle in the clamp until both sides are as close as possible to the same angle. It may never be the same but close enough to get a decent edge.

It may be another issue where your not doing it long enough on one side vs the other cause one side just needs more work. This is often the case.

Otherwise it could be better overall to just adjust for each side and follow the stock grind making sure to use a sharpie. I've had to move the blade on the clamp in the right position to get the grind right through the whole blade. Often times have. To just re profile. Again it's a head ache and the edge pro worked better for me... But is also very complex in having to adjust per the blade geometry.
 
Dean O might have some tips for you. I didn't really see any of his vids with this issue but he does have some helpful kme tips.

https://www.youtube.com/user/bigo57dean

Knife Krazy also has some kme vids. You can also call or email KME themselves for some tips on this problem too. If you get any answers please let us know here.
 
You rarely need to tape the blade. Firmly pinch the corner of the clamp on the tip (tapered) end and keep it pinched while you tighten the clamp firmly. Done properly, most knives will remain firmly clamped.
 
I have had no issues with the my KME. Watch Knife Krazy's Videos Youtube and pick up some tips and tricks. You should have perfect grinds ever time if you follow his examples. Good luck and keep us posted.
 
Snake62 Snake62 I've sharpened a lot of FFG blades (think Spyderco offerings) on the KME and rarely need to tape them. You just have to get a good solid clamp, using the pinch I mentioned. Sometimes you do need to use tape but not nearly as often as people perpetuate.

Not entirely sure what you mean by uneven grinds? Are you saying the grind varies along one side, and if so, how so? Or are you saying the grind is different from one side to another?

If you have a straight-spined knife, align it with one of the lines in the clamp, I like to use the one closest to the spring as you get more bite but that's not always possible. You want to be as close to center (tang to tip) as possible. Then, as I said, pinch down on the clamp corner and tighten everything down. There should be no play. If there is, consider going a little tighter if you think there is room to do so. If not, then you might need to tape the blade. Also, if the blade as complex grinds, it may not have enough flat for the clamp to hold onto. If there's any wiggle with the blade clamped, do not proceed. It has to be secure to move on. Also, make sure there's no oil on it.

I MUCH prefer Dean O's videos to that other guy but that's just me.
 
Question for OP- before you start working on a knife, how are you determining the angle of the knifes current edge?
Cosmo
 
Eli Chaps said:
Snake62 Snake62 I've sharpened a lot of FFG blades (think Spyderco offerings) on the KME and rarely need to tape them. You just have to get a good solid clamp, using the pinch I mentioned. Sometimes you do need to use tape but not nearly as often as people perpetuate.

Not entirely sure what you mean by uneven grinds? Are you saying the grind varies along one side, and if so, how so? Or are you saying the grind is different from one side to another?

If you have a straight-spined knife, align it with one of the lines in the clamp, I like to use the one closest to the spring as you get more bite but that's not always possible. You want to be as close to center (tang to tip) as possible. Then, as I said, pinch down on the clamp corner and tighten everything down. There should be no play. If there is, consider going a little tighter if you think there is room to do so. If not, then you might need to tape the blade. Also, if the blade as complex grinds, it may not have enough flat for the clamp to hold onto. If there's any wiggle with the blade clamped, do not proceed. It has to be secure to move on. Also, make sure there's no oil on it.

I MUCH prefer Dean O's videos to that other guy but that's just me.
Click to expand...
The grind is different from one side to the other. The knife i am working on right now is a Opinel no.8 cheap knife to begin with..
 
Snake62 said:
The grind is different from one side to the other. The knife i am working on right now is a Opinel no.8 cheap knife to begin with..
Click to expand...

I haven't done an Opinel on the KME and my only thought would be that it is a narrow blade from spine to edge so if you're out at the edge of the clamp you might have some play. I would think you can get it tight without any trouble as I've done much smaller blades. If you are having trouble with it moving in the clamp and what we've talked about doesn't help nor does the tape, then get the pen blade clamps. They are worth the money and I used them often when I was focused on the KME.

Now, as to the grind being different from side to side, we can have different things going on. Do you mean the bevel on one side is wider than the other? If so, that is very, very common on factory grinds. So your knife might have started out that way. If that's the case, it's almost not worth worrying about. Just sharpen it and over time it will either even out or at least get better. But, you can spend a little more time (strokes) on the "skinny" side to help things move along. Just know, that if the blade was shifted over to the side during factory grinding, that side of the blade may be thicker and if that is the case, again, there's not much you can do. Just get sharp edges and forget about it.

Are you getting sharp edges?
 
Hi, i just received an answer from Brian at KME. He told me that when i begin sharpening the knife, i should use about the same number of strokes on each side. And, only after that, i must raise the burr. It should do the trick. Thanks
 
You must log in or register to reply here.
Back
Top