Sharpened your Hinderer? Let's see the edge...

500lbman

500lbman

Joined
May 5, 2013
Messages
364
I was wondering how everyone maintains their bevels, and whether or not you re-profile the bevel once it's time to sharpen your XM. I ususally strop on an old belt for a couple of minutes and it brings back the edge to "usable", but after a time it's time to sharpen the edge. I have tried to hand sharpen on some oil stones, and got some decent edges that way. But, I was never happy with the consistency of the bevel from front to back, so I picked up a Wicked Edge. I really prefer the consistent angle of a "machine" when it's time to put an edge back on the knife. And it seems to come back to life easier and longer with regular stroping.

Here's a picture of my spanto I put on the wicked edge. I reprofiled a bit to 23 degrees on each side. It is awesome having the super fat spanto grind but with a razor edge on it.

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Very cool, I just got done sharpening my Sons' XM (2 minutes ago) I will shoot some pics of several of my XM's when I get a chance some have only ever been stropped, others have been "tuned" up on a SharpMaker and still others done on the WEPS.
I always try and take as little steel as possible usually staying 22*-25* whatever works and keeps the steel.
A Sharp XM is a happy XM and a beautiful thing.
 
Nice edge bro!! I have a WEPS but only use it to reprofile sometimes. I always use the bench stones and a strop for my regular maintenance. I love hitting the stones! I am much more happy with than using the WE. But to each there own, right!

I don't have any pics available. But I will take a few and post later as well. Oh, I have reprofiled 2 of the 3 XM's and they have all been sharpened on the stones a hand full of times. I shoot for around 20 dps
 
Strangely enough, it was maintenance night for me so I took a picture of everything I use to maintain my knives. I use: the little coarse 300 grit stone as a last resort pretty much, the 600 grit brown side of the double stuff is my standard edge (I actually like the coarser edges), my stropman strop with black and green compound, reel butter for my pivot and washers, a small touch of flourogrease in the pivot hole for extra smoothness, and EDCi to keep everything food safe and rust free in sweaty conditions.

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500 and NJ I think we all are on the same page with stropping ,sharpening, lubricating, here is my sharpening with WEPS 23 degrees set with angle cube, finish off with stropping down to .5 microns.

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^ I also use a wicked edge for my hinderers. I usually stay at 20 deg. I prefer a toothy edge so I usually don't go above 600. Occasionally I'll go crazy and put some wet automotive abrasive paper on my weps stones and go 1200, then 3000 grit for a mirror polish. I need to get some strops for mine also. A sharp knife is a happy knife and a safe knife I tell my students.
 
I hope it's okay if I ask a question about sharpening since you guys are on the subject. You guys mention stropping as part of you maintenance routine...is this the best way to extend the life of your blade versus sharpening? In other words, if all I do is send it in for sharpening will the useful life of my blade be shortened significantly?
 
The less steel you remove the better. Stropping removes less steel than sharpening so for general edge maintenance strop. To reprofile or put an edge on a very dull knife sharpen.
 
Stropping is a great thing to help get that edge you want back at the end of the day. Takes a little practice and patience. And produces great edges. Stropping will also remove the burr after sharpening on the stones. I use bark river compounds. And they are black - 3000 grit, green - 6000 grit, and white - 12000 grit. Rarely use white myself, but I have it.

Stropping will also help you learn the mechanics of sharpening. ie... Proper angle control and pressure.

Here's a pic of my edge off of Spyderco Fine bench stone


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Seems many of us do what has been said here and outlined in the lengthy sharpening thread.

Recently touched this one up on the WEPS to 600 and a few passes on a steel, bottom of a coffee cup...whatever was handy....so I'll throw up a couple pics since this threads asking for them...

Images not too fancy (my usual)...


 
Thanks guys. I especially love the pics. I'm extremely jealous of you guys who know how to sharpen!
 
Dude just get a wicked edge. It's idiot proof. That will get you a good edge. To get a great edge isn't much more difficult. It just takes a little trial and error with a decent strop and some patience. It's like anything else. Once you take the time to learn how to do it its cake after that.
 
The wicked edge has been suggested to me more then once and I've heard nothing but great things about it. Which one would you suggest? They can get up there in terms of cost...
 
Yes they aren't cheap. It was tough for me to bite the bullet I'm not going to lie. I actually sold a knife I loved to buy mine but it was a good move. I figured I'm a knife guy and if I'm going to collect and carry high end knives I want to be able to keep them sharp myself and not F them up.
 
Thanks Jensen. You make a good point about being able to take care of and sharpen my own knives. Although I don't think I can let go of any knives at the moment...I guess it's time to start saving my loose change!
 
I picked up a wicked edge although there is room for improvement I think it is the best thing now and the really fine stones and leather for the mirror edge gives me a bladegasem, love the set up and repeatability with out taking off more than I need.
 
If by "room for improvement" you mean by practicing - Yes, absolutely. As with everything practice makes perfect (almost) I find that my technique got better and by
default so did the results when I stopped over thinking and relaxed.
It helped to meet/chat and watch Clay (the inventor of the WEPS) at the ECCKS.
He reprofiled and took to a crazy sharp edge, one of my knives in less than 10 minutes. That said, I imagine someone proficient on a belt or wheel would be even faster but that person isn't me. For me, the WEPS gives me professional results that I am very happy with.
Always remember - the Ranch does sharpening for a really nominal fee and has your knife back to you very quickly too.
 
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