On sharpening--getting the tip right

M

MassMatt

Joined
Apr 2, 2006
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Umpteen sharpening questions I know. I am one of those that always wanted sharp edges but was never much good at using flat stones and so on. I just got a Spyderco Sharpmaker and sharpened up a bunch of kitchen and pocket knives,which are now DAMN sharp. Woohoo!

But here's my question--I find, particularly on longer blades, that I am not getting the tip area as much as I am getting the rest of the edge. And I am worried if I really concentrate on getting right to the tip that I will drag the tip against the stick sideways and deform it, forming the dreaded "ball point". Is there some trick to avoiding this? I find it's easier while using the flats of the sticks but with the corners it's hard. Do I just need to practice, keeping my wrist straight, etc? I figure it's best to go all the way through the blade in one motion but maybe I should just concentrate on the last inch or two towards the tip for several strokes?

Thanks for any advice.
 
Hi,

I mostly sharpen on stones so what I do might be different for you. I tend to break longer blades into different sections and I work them one at a time. And then "blend" them all together at the end. So if your tips aren't as sharp as you would like, work on that area until you are satisfied. Just watch how you are moving the tip so as to not accidentally change the angle compared to the rest of the blade.

dalee
 
Good advice, Dalee.

Another thing on the Sharpmaker. If you start with the tip at the proper angle and work back, you will concentrate there without rounding it off.
 
Hmmm, doing it "in reverse"! Sounds so obvious but I would not have thought of it. Thanks both of you.

Any other tips out there?
 
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