Sharpening a Higonokami knife? Confused about what bevel to match.

MyLegsAreOk

MyLegsAreOk

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Aug 31, 2017
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I'm wondering where the heckerdoodle do I start sharpening one of the cheapy higonokami knives. Do I sharpen the entire red portion like a scandi grind almost, or do I make an edge right and the end of that just like regular pocket knives?

Notice I made a graphic detailing where I should actually hit with my stones. Do I start on 1 or 2? I just want a simple 10-degree per side edge.

0xbh9z.jpg

Thanks
 
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I sharpen Higonokamis like scandis at 10 degrees per side, although there was one that got badly rusted that I reprofiled to 15 degrees per side to get rid of the rust.

I expect that some people would prefer to put on a small or micro bevel at around 15 to 20 degrees. I will consider that if we ever get chipping.
 
The factory bevel is about 10 per side but with a microbevel at a much steeper angle. What you choose to do with it will depend on your context of use.
 
FortyTwoBlades said:
The factory bevel is about 10 per side but with a microbevel at a much steeper angle. What you choose to do with it will depend on your context of use.
Click to expand...
Much steeper angle? What are we talking about here? 8 degrees? I want to use it as a knife to open the shrink wrap on my gum and smokes lol.
 
Yea mine came with a very obtuse microbevel. I haven't sharpened it yet, but probably around 26 degrees per side is what I'm estimating. I planned to sharpen it at my normal 17 degrees per side or so, however I may reprofile it to true scandi. I didn't know that others were getting rid of the microbevel and going for a scandi, that sounds like it'd be a good performing edge for the woods since it's such a short saber grind.
 
Depending on the task, a zero grind may be too thin to avoid chipping. For general use I'd still put a micro on it, just at a much lower angle.
 
Very nice job! How did the steel feel while sharpening, pretty easy to sharpen or what?
 
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