-
The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
New CRKT, how to sharpen?
- Thread starter sebchiken
- Start date
- Joined
- Mar 1, 2010
- Messages
- 10,844
Would that be Jason B.?
You've chosen a rather difficult blade to sharpen. You're not alone in this: People come to me from time to time with their "favorite knife" that's unusual in some way that makes sharpening difficult for a beginner.
In this case, your blade is essentially three different sections. The Tanto portion is a regular straight edge, but it will need to be treated as a separate blade if you want to maintain that sharp point at the transition from the Tanto portion to the rest of the blade. From what few pictures I could find, I think the Tanto and the regular blade part are both V ground. That is, they have edge bevels on both sides. So you'd work those bevels evenly.
The final portion of the blade, with the serrations, appears to be chisel ground. It's ground only on the scalloped side and flat on the other side. As long as teh serrations cut decently, I wouldn't touch this portion until you've done some other serrated blades. Or if you don't care about this one, use it to learn to do serrated blades. They aren't super difficult, but they require a different sharpening technique.
I think I'd start on a different blade to learn to sharpen. This one is just too complicated to make for a good learning experience. Unless, again, you just don't care about this blade and whether or not you mess the edge up. I think I'd get a pro to do this blade and start practicing on easy straight, non-serrated blades.
Good luck to you.
Brian.
In this case, your blade is essentially three different sections. The Tanto portion is a regular straight edge, but it will need to be treated as a separate blade if you want to maintain that sharp point at the transition from the Tanto portion to the rest of the blade. From what few pictures I could find, I think the Tanto and the regular blade part are both V ground. That is, they have edge bevels on both sides. So you'd work those bevels evenly.
The final portion of the blade, with the serrations, appears to be chisel ground. It's ground only on the scalloped side and flat on the other side. As long as teh serrations cut decently, I wouldn't touch this portion until you've done some other serrated blades. Or if you don't care about this one, use it to learn to do serrated blades. They aren't super difficult, but they require a different sharpening technique.
I think I'd start on a different blade to learn to sharpen. This one is just too complicated to make for a good learning experience. Unless, again, you just don't care about this blade and whether or not you mess the edge up. I think I'd get a pro to do this blade and start practicing on easy straight, non-serrated blades.
Good luck to you.
Brian.
Thank you. I thought I even looked up the name. I must have switch it back in my mind to the wrong name as I was typing. It is Jason B.