Re-profiling an old style Moran

T

tulsamal

Joined
May 14, 1999
Messages
510
I've had my old style Moran for maybe six months now. I've used it mainly in cutting up chickens after they have been killed and bled. It has been light, careful use but it seems like about the right time to bite the bullet and sharpen. I have read earlier posts about possible ways to maintain the convex edge but I think I would prefer to use the 204 and treat the Moran like my other knives. Since this will be "re-profiling" though I want to check on the recommended procedure. Should I go with the 30 degree angle for 40 or more strokes to flatten out the convex edge and then go back to the 40 degree angle or what? I know some of you will say to just get a new one but I actually prefer the mirror finish especially for a knife that will be used around food.

One more Moran question: I seem to remember that "new Moran" sheath was going to be made available for separate sale. Has that started to happen yet and how much would one cost me?

Thanks,

Gregg

Collinsville, OK
 
This sounds like a job for...
SUPER SAL!

Great Q's tulsamal! I'm a little curious about this myself.

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The individualist without strategy who takes opponents lightly will inevitably become the captive of others.


 
Sal,

Thanks for the answer. I'll try it.

Did you fail to answer question number 2 on purpose? I can understand you don't want to compete with sheath makers on bladeforums but I don't think anybody makes anything quite like the new Moran sheath. I would like to know if there are plans to market it separately to all of those with the old style Moran? When and how much if possible.

Thank you,
Gregg
 
Gregg - Sorry, must be having a senior moment. I believe the sheaths are currently available. Give Charlie or Christy a call at SFO.

sal
 
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