Problems giving an edge to a Kershaw

R

Ruudr

Joined
Jul 1, 2010
Messages
644
:grumpy:Hello,

I've got a problem. I find it very hard to give my new Kershaw Black Shallot an edge. It seems that the steel is to hard to sharpen the knife. I've got a ceramic sharpening stone and a ceramic sharpening steel wich does a good job on my Victorinox knives. But not on the Kershaw.....:grumpy:
Can anyone tell me how to sharpen my knife?

Greetings Ruud
 
If ceramic isn't cutting it, I would suggest trying something from dmt. they have double sided dia-folds and double sided "stones" that would probably be great for you (and not too expensive). Diamonds work fast, are easy to use and care for, and don't dish out like traditional stones.
 
The ceramic should do just fine with the 13c or 14c. When's the last time you cleaned the ceramic rods? The diamond rods will set you back a bit but will remove a lot of steel fast.
 
Also, if you look at a Kershaw sharpened edge under magnification, they often 'buff' one side at a higher angle, which basically creates a microbevel at a high angle. You have to sharpen this out if you want to establish your own edge, and will probably require a more coarse stone than you're using (or a lot more time).

cbw
 
That's pretty strange...ceramic rods should do the trick quite well for sandvik steels. The kershaw could have a higher HRC (hardness) than what you're used to sharpening, which could be the source of your problem - try concentrating on your technique and be patient with it. 13c26 and 14c28 both take a really nice edge.
 
Many things can be occurring here:
-You are not maintaining a consistent angle with each pass
-The stone needs cleaning
-You are unable to develop a burr on either side, or it's there but has not been removed
-The cutting edge could be rounding off with each pass.
-Too much or too little pressure

What you could try is the old sand paper and mousepad trick. That should work well provided you maintwin a consistent edge/angle.
 
Last edited:
RevDevil said:
Many things can be occurring here:
-You are not maintaining a consistent angle with each pass
-The stone needs cleaning
-You are unable to develop a burr on either side, or it's there but has not been removed
-The cutting edge could be rounding off with each pass.
-Too much or too little pressure

What you could try is the old sand paper and mousepad trick. That should work well provided you maintwin a consistent edge/angle.
Click to expand...

+1 Excellent advice.
 
knivesandguns said:
+1 Excellent advice.
Click to expand...

Thats indeed a nice advice! I sharpen knives for over 10 years now, but never such a hard steel like my Kershaw has. It will take a lot more time practicing and skill to make a nice edge.

I'll aply your adivices and giv it another try!

Greetings!
 
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