Knife belly/tip sharpening freehand.

[hiwa]

Everyone has their own method I guess , so I was liking to get some feedback on how you guys sharpen the belly/tip area of a knife freehand on a benchstone. Twist the wrist? Lift the handle? Sweep the blade? or combinations thereof?

I know it depends on the blade length/type , etc. but I am wondering If you guys have some good techniques that seem to be working for you.

Thanks for any comments.

 

[eKretz]

Combination of all three for me. Freehand though...here's the results on my EDC blade:

 

[THG]

Once I start my stroke on the flat part of the edge (no belly), my angle pretty much "locks in." To go into the curve from there, I push forward on the tip area with my index finger and then kind of lift my elbow upward/outward to "lift the handle" in order to follow the curve.

My method isn't perfect, and I'm constantly trying to improve it. It's probably the hardest part of sharpening a knife.

 

[hiwa]

Thanks for the reply. I am constantly practicing this , and even though I experiment with jigs ( including my home-made one ) , I still believe freehand sharpening is the best. Just takes some practice, and a steady hand.

I have some skinners with big sweeps , and when I sharpen them , I am going in a uplifting arc to catch the front edge properly. I slow down there, and try not to be in a hurry and let the stone do the work. Light pressure seems to lend good results.

Nice looking edge on the folder !

 

[David Martin]

THG, Thats the method I use too . A little lift . Yes, that area is the most difficult to sharpen as it requires changing angles of grinding and its a curved area . But thats the area that a knowledgable sharpener will show his skills . DM

 

[samhain73]

The best advice I can give which no one seems to mention when giving advice is: USE BOTH HANDS. One on the handle, one on the flats of the blade. It makes keeping the angle much easier, and also allows you to use less pressure, because you can feel the stone moving on the blade. Of coarse, keep away from the edge.

 

[focusafe_T]

I take it the larger grip on a knive gets you in tune more with your blade shapening with a benchstone.