Question about edge reprofiiling

C_Tanner

C_Tanner

Joined
Feb 21, 2011
Messages
2,139
I read a few you you senior B-Heads talking about reprofiling your edge on your Beckers when you get them. I'm not that knowledgeable on this, so can someone tell me in laymans terms how you guys redo your angle and I'll take it to the blade shop and have the pros do it. Specifically in regards to the BK2. I like the 9 how it is and can sharpen it well. Thanks!

BTW...Should recieve my supersheath tommorrow, and will post pics.
 
Reprofiling means changing the angle or the grind of the blade. Most come with about a 20 degree angle on each side, = 40 degree inclusive. I find that 25 degrees is the ticket for me on my outdoor blades. A wider angle will be more durable & generally last longer, 25 & 30 degree are wide angle. A thinner angle, say 10-15 degree, will seem sharper but will have the possibility of chipping or denting or rolling over easier. Kitchen knives have thinner angles than outdoor knives---usually. Sometimes a new knife will arrive with a blade edge that is off center, then the low side has to be reprofiled so that the edges meet in the center---not off to one side or the other. Thats about the best i can describe it. Someone else may be able to help by posting pics.
 
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Thank you for being the one guy out of 51 to explain that to me. Much appriciated!
 
Understand that just because someone viewed the post but did not reply does not mean they are bad. They too may not have known and had been to get the answer. You can't expect every person on this site to be able to answer every single question. Twinstick had a very good answer that pretty much gets the nail on the head.
 
DR.BOOM said:
Understand that just because someone viewed the post but did not reply does not mean they are bad. They too may not have known and had been to get the answer. You can't expect every person on this site to be able to answer every single question. Twinstick had a very good answer that pretty much gets the nail on the head.
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Please don't put words in my mouth, alright? Thank you.
 
C_Tanner said:
I read a few you you senior B-Heads talking about reprofiling your edge on your Beckers when you get them. I'm not that knowledgeable on this, so can someone tell me in laymans terms how you guys redo your angle and I'll take it to the blade shop and have the pros do it. Specifically in regards to the BK2. I like the 9 how it is and can sharpen it well. Thanks!

BTW...Should recieve my supersheath tommorrow, and will post pics.
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What TwinStick said. However - if you don't have a specific reason to reprofile the knife, why do it? If you want a thinner angle because you know you want to slice more than chop or whatever or if you want convex for ease of maintenance, etc. - that's cool but you can leave the factory angle alone too. It works great as is.

That's one of the many cool features of the Becker knives. You can mod the heck out of them if you like or use them as is with fantastic results either way.

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Beckerhead #42
 
GingivitisKahn said:
What TwinStick said. However - if you don't have a specific reason to reprofile the knife, why do it? If you want a thinner angle because you know you want to slice more than chop or whatever or if you want convex for ease of maintenance, etc. - that's cool but you can leave the factory angle alone too. It works great as is.

That's one of the many cool features of the Becker knives. You can mod the heck out of them if you like or use them as is with fantastic results either way.

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Beckerhead #42
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Trying to figure out how I want my '2. I like it, but it still feels akward to me. It chops great, but using it to say, sharpen a stick usually has me reaching for a Mora. Thinking I might be better off with a '7. Will get the new Ritter as sson as the next wave is ready.

I just figure more slice and less chop is better. My '9 slices great. They are bass-ackwards.
 
Just to be clear, you can shave paper/hair with any degree of angle if done right. If you thin it out too much, you run the risk of chipping, denting, rolling the edge. You have to find a happy medium that works for you. I have also found that the same angle works differently on different thicknesses of blades. Example: I have a 25 degree angle (50 degree inclusive) on both my BK2 & my Gerber Metolius, yet, because the Gerber is a thinner blade, it seems to featherstick much easier to me, i think because your not having to deal with the tank-like thickness of a 1/4" thick blade. Does that mean i don't like the BK2-NOT A CHANCE !!! I am a big fan of some thick, wide blades. Thats why many have a large & small blade & carry them both.
 
OMG! Yes! I was ROOLLLLING!

For the record,since some want to make an issue of of this, what I mean by "Thanks for being the one guy out of 50 to answer my question" was simply that I didn't think I was going to get answer! Most of the hardcore guys are probably at blade. I THANKED the man for knowing enough to answer. I didn't say anything rude, and I didn't insinuate that by not answering you are a dick. So please copy/paste where I said anything like that OR where I edited a post to hide my dastardly deed. I'll save you some time...there's nothing to copy because it never happend.

If someone wants to create their own unsubstantiated backstory in thier head about what I was thinking at the time and interpret it that way...I can't help that. But I sure didn't SAY it!

Now that I have had to explain myself, can we drop the nonsense and stick to knives? Thank You.
 
The BK2 does very well with a convex edge. Both of mine are convexed and do a great job for just about anything. Anyone competant with a belt grinder can do it for you, and a pro can do it in minutes. To maintain the hair popping edge learn to strop with wet/dry and a leather strop with compound. Lot's of good videos out there to teach you. BK2 is a great knife.
 
Nobody is making an issue of this, I didn't see anyone call you out and call you a dick. If you really look at the message I'm sure you also can admit that it looked like you were aggravated about getting an answer. At least that's the way I and obviously some others saw it. If you meant it differently then okay. Just realize that nobody is "creating a instantiated backstory" here, only you if you continue thinking anyone here is doing anymore than pointing something out or cracking a joke cause they read something wrong. Either way I hope that this is the end of it. Have a good day.
 
tradewater said:
The BK2 does very well with a convex edge. Both of mine are convexed and do a great job for just about anything. Anyone competant with a belt grinder can do it for you, and a pro can do it in minutes. To maintain the hair popping edge learn to strop with wet/dry and a leather strop with compound. Lot's of good videos out there to teach you. BK2 is a great knife.
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Whats the best way to sharpen a convex edge though...belt grinder? I DO have a Work Sharp Knife and Tool Sharpener which is a belt sharpener. Wait..Duh, you already answered that. I guess I need to get on YouTube.

I'll figure out something, and stay away from 1/4" blades from here on out. I'm sure you can do great things with them, I'm just not that good with them.

I do need to investigate this wet/dry thing I keep seeing mentioned. I'll Youtube it.
 
C_Tanner said:
Whats the best way to sharpen a convex edge though...belt grinder? I DO have a Work Sharp Knife and Tool Sharpener which is a belt sharpener. Wait..Duh, you already answered that. I guess I need to get on YouTube.

I'll figure out something, and stay away from 1/4" blades from here on out. I'm sure you can do great things with them, I'm just not that good with them.

I do need to investigate this wet/dry thing I keep seeing mentioned. I'll Youtube it.
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You'd most likely want to use the belt sander (or sandpaper and mousepad / leather and elbow grease) to reprofile the factory edge and make it convex. To maintain the edge once that's done, you'd want to strop it with leather and compound or continue with sandpaper and mousepad / leather.

At least, that's how I'd go about it.

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Beckerhead #42
 
I would use the BK-2 as is. Wait till it needs to sharpen, then decide what you need from that knife.

Also, one cannot compare all 1/4" thick spines to be the same, knives such as the BK-2 are ground very different than say a BRK Bravo-1.

There are lots of different grinds put on 1/4" thick knives, some are prybars, others less so.
 
Yeah, I think a convex edge would be too hard to do and maintain. I like easy, field sharpenable edges. Someone mentioned liking 25/25/50 and that is what the outdoor guides on the Worksharp are set up for. I just am not going to consider the '2 a "if I only had one" knife....more like a "one and a Mora".
 
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