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sharpening grit?

The CATRA machine at Buck Knives only holds cardboard cards and one may count the number of cards cut at each pass. Thus, expressing sharpness and blade profile, of course a thinner blade profile will cut deeper on cardboard but that's not what I was talking about. I've not noticed a indicator on this machine where pressure for each cut in registered.??
"Data in the real world beats lab data any day." From Jeff Hubbard a long term Buck Knives employee. Who has had some experience testing their steels. DM
 
Hi!!!
I'm a new member, quite novice yet in sharpening matters.
I bought a Gatco diamond sharpening system (recently, I'm still seeing its "working") but I do not know how to sharpen a Cold Seel kerambit I own.
Any suggestion??
Why are there not round hones (not a round "stick" hone, called "chaira" in spanish language) in the market?
Kind regards.
 
Crock sticks? I'm not sure what your referring too. For the karambit I'd recommend a sharpmaker. I have always been a die-hard bench stone guy, never had any interest in any of the guided systems but when I started to get nicer knives with recurve blades I bought a sharpmaker and couldn't be happier with its performance, its such a versatile piece of equipment.
 
Cereal_killer said:
Crock sticks? I'm not sure what your referring too. For the karambit I'd recommend a sharpmaker. I have always been a die-hard bench stone guy, never had any interest in any of the guided systems but when I started to get nicer knives with recurve blades I bought a sharpmaker and couldn't be happier with its performance, its such a versatile piece of equipment.
Click to expand...

"Crock sticks" is just Lanskys name for the ceramic rod V type sharpeners similar to the Sharpmaker.
 
For me, I prefer a slightly toothier edge (400-600) on high carbide stainless steels (the CPM-S##V series in particular). I've noticed that in day to day use, the edge appears to hold consistently better than a highly polished edge. The 2nd and 3rd Gen PM steels out of BU and even some of the CTS steels (B75P, 204P, ELMAX), and some 10## series work better (for me again) with a slightly higher grit (800-1K+). As for the geometry of the cutting edge, I like to have a 40 degree primary bevel, it's recommended for general use by many manufacturers across the board. However, I have convexed an edge on 1095 and 1055 with excellent results at around 800 grit.
 
agustindic said:
Hi!!!
I'm a new member, quite novice yet in sharpening matters.
I bought a Gatco diamond sharpening system (recently, I'm still seeing its "working") but I do not know how to sharpen a Cold Seel kerambit I own.
Any suggestion??
Why are there not round hones (not a round "stick" hone, called "chaira" in spanish language) in the market?
Kind regards.
Click to expand...

Search for 'slip stones', which are hones with radiused edges. Most commonly used by woodworkers for sharpening gouges and similar tools with curved edges. Here's an example from Norton's line:

ns44_2-z.jpg



David
 
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