reprofile meaner street on 30 degrees?

F

Frycol

Joined
Nov 30, 2007
Messages
54
Welcome Hogs,
I'm new in Busse world looking forward to more fun. Started with Meaner Street, now purchased FFBM and looking for more... Man - it's so addictive :)
But here's my question as I plan to use my beauties: after reprofiling my meaner street on 30 degrees (15 on the side) will it need sharpening SIGNIFICANTLY more often? What's Your experience on that? Thanks in advance
 
Welcome to Busse World! :D

Many people thin their factory edges for better slicing. How it holds up depends on what you do with it. It won't generally be as tough, but if you mainly slice softer materials, the trade off can be well worth it.

Even many of the big choppers get thinned down quite a bit and have no problems. If you try it, it can always be reprofiled back if needed.
 
No, it won't need sharpening any more than before, as long as you don't knock the bevels off. Just steel or strop often in between sharpening...as with any angle.

That's perfect for cutting most anything with a knife in this range:thumbup:
 
Some good advice here by both Greg and Ken.

I prefer to grind mine back as well. The edge will be less resistant to dings, etc... but it really does make it more efficient as a slicer/chopper.

Of course, being the knife geek that I am, I enjoy sharpening knives... so... it works for me.

Give it a shot, if it doesn't work out for ya' just reprofile.
 
Some great advice here indeed :) Thank You all. I will reprofile, I love my beauties being sharp so hopefully will enjoy working on them :) I appreciate Your thoughts/experience.
 
I wouldn't worry too much about that, that's about what my FBM is sharpened to, if that holds up fine I'd imagine the meaner won't have any problems :thumbup:
 
Attached is a pic of a Ganza Meaner reprofiled to about 17 degrees with an EdgePro. It works well at that angle.
 

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