Question for the sharpening gurus

[Steely_Gunz]

Well, the knife bug bite me this morning when i stopped in at my local Target for some stuff. I walked in needed dishwashing tabs and walked out with a SAK one hand opening Trekker. You guys know how it goes. Awesome looking knife and i think it will pair well with my wave for my needs here at the office. However, i have one big gripe with it and that has to do with my own ignorance. It has a mostly serrated blade with the first 2/3 of the blade being serrated. It also has a chisel grind.
Two questions. first of all, would anyone see any negative side effects from reprofiling the blade so that the serrations are minimal, and the blade has a normal flat grind on both sides? Understand that i have no tools other than some stones, a file or two, and a butchers steel. I understand the pluses and minuses of this edge configuration. it's just not my favorite. However opinions are more than welcome from you guys
Second question. If the serrations and grind stay, then what's the best way to keep it sharp? I need to know this stuff now while its still sharp because i like to keep my blades sharp at all times. I never let them get dull as it's easier for me to keep them up and going...obviously.

Thanks in advance for all your help.
Jake

 

[Daniel Koster]

this it?

kinda hard to see the serrations....I guess they're pretty minimal?


I see no problem with grinding them off on a stone. Might take a while, but you'll only have to do it once. And for a ~$30 knife....what the heck, right?

Just keep a close eye on the edge inbetween strokes on the stone. Use the most aggressive stone you can get. You'll want to keep the edge centered - which is easy as long as you don't try to go too fast, or do too much on one side. You'll have to do a lot on one side at first, to change from a chisel grind. But still, a far cry from profiling a blade from scratch.

The steel is cheap SS and will be hardened throughout - no worries there. You won't be grinding fast enough to ruin the heat treat.


If you end up keeping the serrations (which I'm not necessarily promoting) then don't bother sharpening it...seriously, just use it till it stops cutting and then do what we're talking about above.

Dan (not the biggest fan of the serrated edge)

 

[BruiseLeee]

I'd return it and get a plain edge.

I once saw a narrow profile ceramic stone that would fin into serrations for the purpose of sharpening. I think they were rectangular with a groove or two in em'.

 

[Steely_Gunz]

Thanks, Dan.
Yeah that's the exact model i just bought. It doesn't sound too hard to shape it up. I'll give a good think today and decide if it's something i feel like doing. I appreciate the help

Jake

 

[Steely_Gunz]

Believe me, Bruise, if i could have gotten in plain edge i would have. Vic makes a Trekker without the serrated edge, but it's not one-hand opening, IIRC. This has very slight serrations with no aggressive CS murder-death-kill jagged teeth. Think steak-knife and you won't be too far off. I really like the knife and the blade is great for what it does. I just don't think something like a Lansky that fits CS knives will sharpen these gentle grooves well. i could be wrong though. However, i think your idea of a stone with a groove or two might keep it sharp enough. I really need to quit fussing over these things. i bought it as a work knife, but ever since i learned the magic of the convex edge i've been a real edge snob. Thanks again

Jake