Reprofile my DTBM

Dylankeith

Dylankeith

Gold Member
Joined
Mar 16, 2016
Messages
167
How's it going fellow Busse friends. I'm new to owning a busse and I want to put a new edge on my blade. Let me rephrase that, I already hastily have started reprofiling my DTBM to a 20 degree angle (40 degree included) angle. It's been a real pain in the ass to get it down to that with my edge pro 120 grit stone. Now that I'm about halfway there, I've been wondering if I made the correct choice. Will my busse still have chopping power at that angle or will the SR-101 steel fold or chip when slamming it. I know that they have a convex edge which on mine is now a flat grind. Did I make a bad choice. I'm not gonna get sad or anything over it, as I can have someone fix it for me but i was just wondering.

I also know there are some threads on this topic but I have trouble understanding when people get complex about there edge angles and starting using crazy lingo and such.

Any help would be greatly appreciated!
 
Oh your fine, she'll bite deep and ask for more, welcome to the madness and congrats!!
 
rcb2000 said:
Oh your fine, she'll bite deep and ask for more, welcome to the madness and congrats!!
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Awesome, thanks for the reassurance haha. I thought I was just overthinking it. Within an hour of it arriving I chopped down two trees and accidentally stabbed myself (oops) nothing like a nice introduction to the busse world.
 




Happy with the outcome, it's not perfect but I'm not too worried about it. Can't wait to chop something now!
 
You did fine, don't worry. IMHO all Bussekin choppers benefit from thinning back the edge angle.
 
my Ratmandu in SR101 was sharpened to about 16-18 degrees per side, which is pretty slim in my book. It's about the most scary sharp thing that's come off of my edgepro- and has been used and abused out in the field, making deadfall traps, light chopping, and the like- with no noticeable loss of sharpness. Now... in a big chopper... you'll have great performance, and with a little care of the blade, you'll be fine! :thumbup:
 
rcb2000 said:
Great job! What method did you use?
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I used the 120 grit to take it down to 20 degrees and then went through all my stones (220, 400, 600, 1000). The bevel isn't perfect but it's still pretty damn sharp and it was enough of a headache to call it good.
 
That new edge looks pretty damn good to me.

I don't think you should have any concerns at all with that angle. I reprofiled mine to 15° per side, then reground the primary and convexed the transition on my 1x30. It's not exactly pretty, (facets and imperfections in the bevels,) but I've been using it pretty hard with no concerns at all.
 
Here's an updated pic of mine. A little rough around the edges but it's all good:

wi3t6s.jpg
 
Apophis said:
That new edge looks pretty damn good to me.

I don't think you should have any concerns at all with that angle. I reprofiled mine to 15° per side, then reground the primary and convexed the transition on my 1x30. It's not exactly pretty, (facets and imperfections in the bevels,) but I've been using it pretty hard with no concerns at all.
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Good to know! Yeah my grind isn't perfect but I figure I'm not cutting paper thin slices of vegetables so for its purpose it should do just fine.
 
I think you did a fine job, Dylankeith:)

I have an edge pro also and know what a pain large blades are to reprofile. If it's in the budget you can purchase a 1x6 Atoma diamond plate to set the initial bevel on the edgepro. It would speed it up a bit compared to the stock 120 stone.
 
There was a young guy active on BF a few years ago, Vivi, who used to reprofile his knives with skateboard grip tape. Fixing your edge angles to your preference and sharpening a knife does not have to be a high tech affair. The most modern devices may make things easier in some respects, but your grandfather could probably get a knife sharp enough to do what was needed without all the fancy stuff.

Full disclosure. I'm lazy. Cannnot/Willnot spend hours on a knife. I used to sharpen knives freehand on stones. Not very well. I graduated to convexing on a firm strop with various grits of wet/dry sandpaper. Then I bought a HF 1x30 belt grinder for the heavy work of reprofiling. And use a Sharpmaker to maintain edges and keep the kitchen knives sharp. YMMV.

Just make it work for you.
 
resinguy said:
There was a young guy active on BF a few years ago, Vivi, who used to reprofile his knives with skateboard grip tape. Fixing your edge angles to your preference and sharpening a knife does not have to be a high tech affair. The most modern devices may make things easier in some respects, but your grandfather could probably get a knife sharp enough to do what was needed without all the fancy stuff.

Full disclosure. I'm lazy. Cannnot/Willnot spend hours on a knife. I used to sharpen knives freehand on stones. Not very well. I graduated to convexing on a firm strop with various grits of wet/dry sandpaper. Then I bought a HF 1x30 belt grinder for the heavy work of reprofiling. And use a Sharpmaker to maintain edges and keep the kitchen knives sharp. YMMV.

Just make it work for you.
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I completely understand why someone wouldn't want to spend hours on a knife. BECAUSE IT SUCKS! I spent close to 3 hours on that job and I'm so happy it's over with.
 
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