Schrades & Sharpening

R

rprocter

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i spent last evening sharpening up an 897UH that i am giving to a friend. the blades appeared lightly used, if at all, and the factory edge grind still present.
using my EdgePro at 21 degrees and starting with a 220 stone, it took a lot of work to get to the edge. so i got to wondering how knives were sharpened at the factory. an employee freehand on a belt sander ?; and were there specifications for edge grind angles ? was there quite a range of edge grind angles, between patterns and within patterns.
none of the MIB older (70s, 80s, early 90s) Schrades i have are shaving sharp. some are close, but still could be improved upon.
is this what more experienced collectors have found as well ? and finally, on the pocket knives (like 897UH or 8OT), what seems to be the best all round edge angles to aim for ? thanks, roland
 
I was just wondering if you even got answers to your questions here? I just recently purchased a 70's model 8OT and a Roixin (edge pro generic) and am about ready to start sharpening this 8OT and was wanting to know what angle to go with. Any information for would helpful. Thank you.
 
With the Lansky (or similar type clamp systems) the actual sharpening angle depends on how far the knife protrudes from the clamp.
For example:

Amount the knife protrudes: 1/4" (6.4mm) 1/2" (12.7mm) 3/4" (19.05mm) 1" (25.4mm)

17 degrees setting 14.04 13.31 12.57 11.92
20 degrees setting 18.26 17.34 16.40 15.57
25 degrees setting 22.29 21.20 20.09 19.10
30 degrees setting 26.10 24.87 23.61 22.48

Most pocket knives are sharpened at an angle of 20 to 25 degrees.
I prefer a lower angle and sharpen most of my Victorinox and traditional folders in the Lansky at the 20 degrees setting resulting roughly at an actual angle of about 17 degrees.

If you want to keep the original factory angle than use the sharpie trick (google the forum) to find the exact angle.
 
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