questions on Ti lum tanto

[devilboy]

hello all.. well, can't say how happy i am to finally have my lum tanto in hand. it's a beauty of a knife.

one quick question though i hope y'all can help me with:

if i wanted sharpen the blade, could i just run it through my sharpmaker, or is there another way i should be doing this due to the grind?

also, i noticed that the grind lines are a little crooked at the tip. while it's not club-footed or anything, there's a noticeable asymmetry. is this within normal variances, or should i be concerned?

thanks again,

steve

 

[Spyderholic#19]

DevilBoy:
I have had the pleasure or dis/pleasure (however you look at it) of sharpening those blades what I find is that guys that signifiantly dull the tip portion down to a flat burr. I usually cock my wrist foward slightly and touch it up on the 30 degrees and then tip it on the 40 depending how beat it is. Also I treat that grind as two grinds the tip as one and then rest of the blade. Hope this helps out/

 

[Brian_Turner]

You actually have two trouble spots to consider, if you're not expert at sharpening. First, there is the junction of the two grinds. It's very easy to "pass" this corner and round it out. Also, the tip grind is convex. To do it right will require a skilled hand, and a strop.

I'm OK at stopping my strokes before I hit the corner, but if the tip grind ever needs work, I'll spend some postage and have it done in Colorado.