Hey guys, so new to the forum. well kinda I had been on here a little a few years back when I started making knives. However this is a new sign on name and first time back in a couple years. So I have been making knives for a few years now both fixed blades and more recently bearing flipper liner locks.
So anyway I am trying to tackle something new. I want to make a competition style knife. I have a few questions if anyone would be willing to help. So first I have to say I know a lot of people use carbon blades for this but in this case it will be s35vn stainless. Ok so I just did a "test" knife just to see how things work out. It has a full flat grind. Now most of my knives have been smaller knives where I have used my KMG to put the secondary bevel on then sharpen on my edge pro. however did some reading and most competition knives especially stainless seem to have a convex edge to help the edge from getting chippy.
I have never had much luck sharpening on the grinder. I did some practicing and the only luck I had was starting at 220 on the slack right above the platen wheel and going all the way up to 800 then knocking the burr off with a leather belt with some honing compound on it. I got it sharp but not quite as sharp as I would like. So really what I am looking for is ANY advice on how to sharpen a competition knife. like I said I have the edge pro but that leaves a flat edge I have flat diamond stones the grinder all sorts of belts buffer ect...any advice would be appreciated.! thanks guys!
So anyway I am trying to tackle something new. I want to make a competition style knife. I have a few questions if anyone would be willing to help. So first I have to say I know a lot of people use carbon blades for this but in this case it will be s35vn stainless. Ok so I just did a "test" knife just to see how things work out. It has a full flat grind. Now most of my knives have been smaller knives where I have used my KMG to put the secondary bevel on then sharpen on my edge pro. however did some reading and most competition knives especially stainless seem to have a convex edge to help the edge from getting chippy.
I have never had much luck sharpening on the grinder. I did some practicing and the only luck I had was starting at 220 on the slack right above the platen wheel and going all the way up to 800 then knocking the burr off with a leather belt with some honing compound on it. I got it sharp but not quite as sharp as I would like. So really what I am looking for is ANY advice on how to sharpen a competition knife. like I said I have the edge pro but that leaves a flat edge I have flat diamond stones the grinder all sorts of belts buffer ect...any advice would be appreciated.! thanks guys!