Sharpening and patina

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mpshep

Joined
Oct 7, 2016
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So I'm going to use my new Kephart as a daily user I have a Lansky style sharpener with the clamps and the sticks for adjusting your angle Just wondering if it is a 20° angle and what are you guys using to sharpen your fiddleback's?

Also besides normal patina from wear and tear do you guys do anything else to protect the blades it is 01 steel?
Thanks guys
 
mpshep said:
So I'm going to use my new Kephart as a daily user I have a Lansky style sharpener with the clamps and the sticks for adjusting your angle Just wondering if it is a 20° angle and what are you guys using to sharpen your fiddleback's?

Also besides normal patina from wear and tear do you guys do anything else to protect the blades it is 01 steel?
Thanks guys
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There is a maintenance thread that is really full of info and I'd recommend reading that whole thing. (not at a PC to do a search or I'd find/paste a link here).

Besides that, my takaway on A2/O1 is that you can add a bit of rust protection by either
a) Using something like Dia-paste compound to do a mirror polish on the side/ground area below the spalting (consider taping off the spalted area with painte's tape) to remove the vertical grind marks.

b) Adding a patina on purpose (mustard, vinegar, etc.).

I did both to a gifted knife where the new owner didn't/doesn't listen to advice to coat with some food safe oil while in the utensil drawer. It's my own version of a field test. Results to be determined.

Obviously, some type of food safe oil coating is advisable. (Mineral oil, camelia oil, etc.)

Others should chime in, esp if this is not the best advice. :-)

I'll defer the angle question to others like Mr Panthera.
 
+1 on what Warrior 108 said. Especially regarding angles of sharpening. Panthers Tigris is my go to guy. Jerry let me know how your experiment works... I've got one of those knives myself.


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I actually enjoy the convex edge... very easy to maintain and stays very sharp... I do have an edgepro apex and can measure out angles and what not but 20 degrees (not inclusive) is an angle that all knives should be able to hold well... if not, something is terribly wrong with the blade...

In the end tho, I highly encourage keeping the convex edge for hard use daily operation; it just takes a strop and some sand paper to upkeep. Although it may seem less glamorous than using stones or fancy devices, in the end, grit is grit...

This is just my two cents but I'm coming from mainly a straight razor honing background so knife sharpeners may have different opinions


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Fiddleback Forge knives are all handmade and they are sharpened by hand. The edge angle varies. Try marking the edge with a sharpie marker to see what part of the knife you are working on. I'm not familiar with the lansky but if you can fine tune the angle using the marker trick you'll be on your way!
 
I'd start at 15 degrees/side. I try to keep the edges thin.
 
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