Hi guys!
Over time I’ve noticed quite a few people mention that they sharpened their CRK on a KME system. Mostly when looking through the photo threads. Rather than trying to message everyone individually, I figured I’d try to post this up here to get some eyes on it. I originally posted this in the CRK section but it hasn’t really gotten attention, so I wanted to try here also.
I recently got me a KME system and have already sharpened about 8 cheaper knives to get the hang of it. All came out pretty well! Being that I will eventually use the KME to sharpen up my CRK’s, I was hoping to get some info on how you guys are clamping yours up in the jaws, in order to have the most chance at avoiding the tip bevel widening too much. I have read through a bunch of old threads about the KME, and some people clamp their knives straight on the flats, and some clamp them using an imaginary heel-to-tip line, so it’s kind of sitting in a smiley face position. It seems that both sides will say that their way works and the other doesn’t. Some even claim that it’s unavoidable because of the blade naturally getting thicker as it moves towards the tip.
I have tried clamping/sharpening both ways and have been pretty successful, but none of the knives I’ve done have a blade grind quite like a CRK. So I just wanted to get some ideas on how you guys are doing it before I tackle my knives. I will be doing a Large Sebenza 21 and Umnumzaan, both with drop point blades.
Thank you!
Over time I’ve noticed quite a few people mention that they sharpened their CRK on a KME system. Mostly when looking through the photo threads. Rather than trying to message everyone individually, I figured I’d try to post this up here to get some eyes on it. I originally posted this in the CRK section but it hasn’t really gotten attention, so I wanted to try here also.
I recently got me a KME system and have already sharpened about 8 cheaper knives to get the hang of it. All came out pretty well! Being that I will eventually use the KME to sharpen up my CRK’s, I was hoping to get some info on how you guys are clamping yours up in the jaws, in order to have the most chance at avoiding the tip bevel widening too much. I have read through a bunch of old threads about the KME, and some people clamp their knives straight on the flats, and some clamp them using an imaginary heel-to-tip line, so it’s kind of sitting in a smiley face position. It seems that both sides will say that their way works and the other doesn’t. Some even claim that it’s unavoidable because of the blade naturally getting thicker as it moves towards the tip.
I have tried clamping/sharpening both ways and have been pretty successful, but none of the knives I’ve done have a blade grind quite like a CRK. So I just wanted to get some ideas on how you guys are doing it before I tackle my knives. I will be doing a Large Sebenza 21 and Umnumzaan, both with drop point blades.
Thank you!
