Sharpening a Chris Reeve Sikayo

[tomsch]

Since I'm a big Reeve fan I have been looking at picking up a 6.5" Sikayo for kitchen use. Does anyone know that angle of the chisel ground edge as well as any sharpening techniques?

 

[richard j]

i just found out the angle is 20 degrees and chisel grinds are easy to sharpen. for the past 3 years almost every knife i have made is a chisel grind. you can sharpen them by hand but i use paper wheels to sharpen any knife i make or any that are sent to me for sharpening.

for a cheap and simple method of sharpening you can use a piece of 3m wetordry sandpaper and a piece of glass and finish off with a strop or even a ceramic stick. i touch up all of my personal knives on the paper buffing wheel which only takes a few seconds.

 

[tomsch]

Thanks Richard. I recently started doing some edge setting with my EdgePro. I can feel the next step is moving to paper wheels.

 

[richard j]

get with me when you do and i'll give you some pointers. i was talking to a member who has the edge pro and bought a set of the wheels. he sharpened about 12 knives in no time which would have taken hours on the edge pro. he loves his wheels.