Questions about A2 steel

Cliff, I think that what he is saying that he used the narrow edges of the triangular Sharpmaker rods rather than the flats. If he did that and applied excessive pressure he might have fatigued the edge and caused it to chip. It would be like running the brass rod test repetitively using a ceramic rod rather than a brass rod. I don't think he would have had a problem if he used the flats on the Sharpmaker rods.
 
Yeah, you can damage an edge on the corners, this is a real problem when people use them aggressively on the mediums. You can also get a similar behavior if you really lean into benchstones heavily on thin edged knives.

-Cliff
 
Cliff, I think that what he is saying that he used the narrow edges of the triangular Sharpmaker rods rather than the flats. If he did that and applied excessive pressure he might have fatigued the edge and caused it to chip. It would be like running the brass rod test repetitively using a ceramic rod rather than a brass rod. I don't think he would have had a problem if he used the flats on the Sharpmaker rods.

I did use the edges but I cannot remember when I noticed the chipping start. That could have been the cause. Thanks for the info. I'll watch that in the future.

Thanks
 
So.....is it preferred to sharpen a convex blade using the convex "rolling" technique or is it OK to use the sharpmaker with only the flat sides? Am I loosing any cutting ability that the convex grind provides it I use the sharpmaker and create a small "V" bevel on what is a convex blade?

Thanks
 
Not losing anything precisely, other than you will need to then continue to sharpen it as you would a traditional V-grind since you will have created that microbevel. In other words, you won't hurt anything--I've put V microbevels on convex blades before and have also convexed flat ground blades/edges that were either too thick or not performing the way I wanted to for various other reasons. Actually, something else you can do is put the microbevel on there that steepens the angle and makes the edge more robust, and then sharpen it afterwards like you would a regular convex edge. Over time, the shoulder of the microbevel will round off and you'll be back to a convex grind, just one that is a little more robust right at the edge. Obviously any time you thicken the edge like this you'll lose some slicing ability. However, if this particular knife--and whatever combination of hardness and edge geometry it has--seems prone to chipping, the durability of a slightly thickened edge might well make up for slight losses in cutting ease. The blade geometry directly behind the edge will still be acute enough that it should easily pass through most cutting mediums.

The rolling technique for sharpening convex edges on an unyielding surface does work, but there is a fair amount of art to really doing it well. The far easier technique is to use fine sandpaper backed by leather, rubber, or some other material that has some "give" to it, so that under pressure the paper conforms to the shape of the blade and sharpens it as a curve instead of a flat plane. You can get wet/dry 3M paper at most auto-supply stores in grits ranging from 400 on up to 2000. You can buy lower, of course, but unless you're really doing serious reprofiling or damage repair, these get much too coarse. Generally I don't go much above 800 grit on smaller knives that are for slicing and about 1200 or 1500 for bigger blades, or when I'm going to be mostly doing push-cutting.

I wonder if there wouldn't be a way to size a piece of relatively stiff leather to fit into a sharpmaker's stone tray, adhere some paper to it, and thereby have a convex-sharpening setup that still had the angle consistency the sharpmaker provides? Probably would be easier to do on an Edge Pro, but still. Hmmm...
 
Am I loosing any cutting ability that the convex grind provides it I use the sharpmaker and create a small "V" bevel on what is a convex blade?

It depends on the angles, most convex grinds which are praised for their cutting ability have very acute edges, generally in the range of 10-15 degrees, compare this to common bevels of 20-25 degrees on a lot of the tactical knives. That is the largest difference in cutting ability, not convex vs flat, but acute vs obtuse.

So if the convex bevel ends in an angle of about 10 degrees and you sharpen on the Spyderco setting of 20 you will notice a decrease in cutting ability after extended sharpenings. Since BRK&T actually recommends 13 degrees for a general stropping angle, it would be well matched by the 15 degree setting on the Sharpmaker.

If you are using A2 and similar knives for wood craft you should consider getting some 0.5 micron chromium/aluminum oxide buffing compound or similar because it tends to work well on that type of steel for that type of work. Wood isn't very abrasive so you are mainly straightening the edge and giving it a light polish.

All you do is apply the compound to cardboard/leather/wood etc., and use it edge trailing as a very fine stone.

-Cliff
 
I have a BRKT Upland Special that I am very find of - but I would like to see their knives run a little harder. This the same mild critique is more aptly applied to the CRK fixed blades IMHO. While I have not had "problem" as of yet with my Project II or my Upland, I can't help but wonder how much better (if at all) they might do if hardened to RC 61-62 and cryoed. Again...I'm mostly curious and I can't help but think this would only improve what are already great blades. After all, if Rob Criswell's Swords are hollow ground & made from A2 at RC 62, the stuff cant be "all that bad" in terms or being brittle at this higher hardness. That said, if BRKT keep things as is - which I expect that they will - rest assured you will still get a fine blade from them.
 
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