Rolled Edge

Trout Hound

Trout Hound

Joined
Sep 28, 2014
Messages
693
Hello All,

My Dad has a pocket knife with a rolled edge (Gerber [emoji19]). I'm gonna get it sharp for him again. Should I grind the rolled portion off first at a higher angle? Seems like otherwise it would just increase the bevel height and maybe mess up the angle. Thanks.
 
Trout Hound said:
Hello All,

My Dad has a pocket knife with a rolled edge (Gerber [emoji19]). I'm gonna get it sharp for him again. Should I grind the rolled portion off first at a higher angle? Seems like otherwise it would just increase the bevel height and maybe mess up the angle. Thanks.
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That's likely what I'd do; or perhaps even 'cut into' the stone vertically to completely remove the damaged steel and reset the line/profile of the blade's edge, then rebevel the edge in it's entirety. It's more work that way, but it'd minimize or eliminate any possibility of introducing a recurve in the portion needing repair, as might happen if focusing only on that section. A lot depends on how bad the damage is or how deeply it reaches into the edge. Posting a pic might clear that up and generate more specific tips on fixing it.


David
 
Thumber said:
Would working it on a hone unroll the edge?
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Noctis3880 said:
Wouldn't it be easier to use a smooth steel for that?
It would work for softer steels and minor rolling, but something serious would likely require a new edge.
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Agreed. In the context of the OP's posting, I take 'rolled edge' to mean something more severe than what could be fixed just by steeling the edge. In that context, it's better to grind off the rolled (& probably weakened) steel and start fresh with a new edge built in the 'strong' steel behind the damaged portion. 'Steeling' an edge on a kitchen knife might fix what usually amounts to little more than rolled burrs on a much, much smaller scale than the sort of 'rolled edge' damage that can be obviously seen (by naked eye) on truly damaged edges.


David
 
BTW, thanks for the advice on this. And yes, this was WAY beyond using a kitchen steel to straighten the edge. I spent some time grinding and then re-formed the edge. Took it down to DMT EF and stropped on plain leather. It is now slicing newsprint with ease. Just hope Dad doesn't cut himself! It's definitely the sharpest that knife has ever been.
 
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