Well,
most sharpening systems are made for flat ground blades, with or without a secondary edge and so I understand that people in general are unaware of how to grind a knife with a convex edge.
First of all - if you don´t use these T-clamp systems everytime you want to resharpen your knife but use the standard flat stone of diamond or traditional type, you´ll get a convex edge
,as you can´t hold the precise angle on freehands all the time.
To my opinion, that is the optimal edge for the knives we make, since we call them Survival Knives. And, a survival knife shall be strong and keep an edge well, OK?
I usually advice people to deal with a flat, handhold diamond stone, medium or fine to start with, fine or extrafine to do the final works. Trying to cut a thin slice from the stone will generally make you hold the right angle and make the right movement. Using a diamond stone assures you to get something removed from the blade, much too many stones are too fine! If you´re unsure what the stone does, color the edge with a markpen. After a while you have learnt how to sharpen the knife and next time it will get quicker. Try the sharpness on your nail, that´s the correct place to test the sharpness.
This might not create the 100 % perfect edge but if the knife cuts and cuts well, I think it will do. After all, the A1 is not a scalpell
There´s another extremely easy way of both establishing and refreshing convex edges and I believe both Cliff and Sergiuz have mentioned that method. Do it this way:
Put your morning paper on the kitchen table, place a waterproof abrasive paper or a grinding belt upon the paper and pull your knife against you and from you. The soft base will form a convex, grinding shape for your knife and, depending upon how much you press, the result will come sooner or later. If you don´t know what is happening, use the black markpen again. If the edge gets too round, use half the paper only. Test and try for the best solution.
This is by far the easiest method if you want to maintain the strong, convex edge.
Anyhow, since there are much steel on an A1, the owner can do as he prefers, it´s his knife! If you prefer a standard edge, a system from DMT, Lansky or Gatco will easily turn your convex edged knife into a standard edged knife.
Take care
Peter
