Sharpening and Reprofiling Edge

Triquetra

Triquetra

Joined
Mar 7, 2002
Messages
759
I see a lot about reprofiling edges and sharpening and was wondering what angle I should go for and what sharpener you recommend. I really need to straighten up the edge on this new TAK and since all I've really used is an Arkansas stone and a steel it will give me a chance to get a real knife sharpener. I'm don't want to go for a convex edge.
 
i allways wonder why ppl want to put a completely different style edge on their knives

why didnt you simply buy one that has the edge that u want?
 
Because its the knife he wanted, and since a knife has to resharpened eventually anyway, why not do it in a way that works best for him -- and even that may change, depending on the upcoming job, he may want to thicken or thin the grind somewhat. It's not a major operation.

I'm going to move this thread to The Toolshed, where we discuss maintence and sharpening.
 
Cliff Stamp said:
What are you going to be using the knife to do frequently?

-Cliff
Click to expand...

For this TAK, it's just going to be a general use knife that I am going to use for hiking and light camping. It probably doesn't need to be too thin because I will always have one of the Moras in my pack or bag if I really need fine cutting or slicing. The main reason for working on this knife is that the grind seems really different on each side of the knife.
 
With a Mora ground at about 10 degrees per side, I would set the TAK at about 15 which would enable it to handle much harder work with minimal damage. Add a final 20 degree microbevel if you see visisble damage.

Try to file the edge first, if that fails use very coarse sandpaper (as in <100 grit) on hardwood, or a x-coarse stone. This will allow you to even the bevel and adjust the angle in just a few minutes if you really lean hard into the knife.

-Cliff
 
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