Question about sharpening San Mai III

[Folderguy]

I read on another forum that sharpening a rolled edge on a San Mai III blade is different/difficult.

Anybody have any experience with it?

 

[Dorito Monk]

Wouldn't it be just like sharpening any other blade?

 

[Noctis3880]

You're technically only sharpening the center steel, so unless that steel happens to be either high in carbide volume or super hard, there shouldn't be any difficulties.

 

[Jason B.]

I read on another forum that sharpening a rolled edge on a San Mai III blade is different/difficult.

Anybody have any experience with it?

Its cold steels fancy way of saying convex.

 

[Folderguy]

Its cold steels fancy way of saying convex.

Hmmm... The edge on my Magnum Tanto is a v-grind. The rolled edge that was being referred to may have been a convex edge, but I got the impression it had to do with the edge being rolled as a consequence of hitting something hard, and leaving a rolled edge and not a chipped one.

Convex edges are a piece of cake... Probably what the other poster was referring to. Thanks.

 

[Jason B.]

LT describes it in the trailmaster prof vid.

 

[Folderguy]

LT describes it in the trailmaster prof vid.

Thanks! Hamagory?? Ham-a-gory? LOL

The way he described it as a clamshell grind was interesting. So is that a convex from the spine, in a smooth sweep?

 

[THG]

"San Mai III" is not a steel. What you're sharpening is VG-1 or AUS-8.

 

[Folderguy]

"San Mai III" is not a steel. What you're sharpening is VG-1 or AUS-8.

Right, San Mai is a sandwiched blade. The one I have is supposed to have VG-1 as the core, and another softer steel, probably 420j on the outside.

 

[Esav Benyamin]

Questions about sharpening belong in Maintenance.
General Knife Discussion is not an all-purpose bulletin board.

 

[THG]

Right, San Mai is a sandwiched blade. The one I have is supposed to have VG-1 as the core, and another softer steel, probably 420j on the outside.

Then it's the same thing as sharpening VG-1

If your question is what it's like sharpening VG-1, then supposedly it's like sharpening VG-10. If it's a convexed edge, people usually use either the mouse pad method or a slack belt sander.

 

[gak]

I've sharpened quite a few San Mai III blades, with a Lansky system then later a belt sander.

San Mai III will take awhile to grind down if you chip or roll it, but it's a good steel so just treat it like any other medium quality stainless blade.:thumbup:

 

[Folderguy]

Then it's the same thing as sharpening VG-1

If your question is what it's like sharpening VG-1, then supposedly it's like sharpening VG-10. If it's a convexed edge, people usually use either the mouse pad method or a slack belt sander.

My original question was about rolled edges. As in what happens if you chop down with the blade and contact an anvil, and the edge rolls. Subsequently, it became clear the post on another forum that mentioned rolled edges has to do with the convex grind on the knife.

 

[Folderguy]

I've sharpened quite a few San Mai III blades, with a Lansky system then later a belt sander.

San Mai III will take awhile to grind down if you chip or roll it, but it's a good steel so just treat it like any other medium quality stainless blade.:thumbup:

Thanks :thumbup:

 

[GrinderMcgee]

Thanks! Hamagory?? Ham-a-gory? LOL

The way he described it as a clamshell grind was interesting. So is that a convex from the spine, in a smooth sweep?

Hamaguri is a fully convex grind (from the spine), which terminates in a zero thickness at the very cutting edge, there is no secondary bevel or "V".

AKA appleseed grind, convex grind, rolled edge, or clamshell as you have mentioned. I have sharpened a number of Trail Master knives and others on a slack belt grinder with much success.