Sharpening knife points

I

iht@intekom.co.za

Joined
Jun 19, 2004
Messages
51
I find I have a tendency when sharpening my knives to round off the tip, thus losing that nice sharp point. I have just acquired a large Sebbie (joy joy!) and do not want to make the same mistake with it as I have before. Any tips techniques would be most welcome. I use a Lansky system for reprofiling (not necessary for the Sebbie at present) and a spyderco 204 for touching up the secondary bevel.
 
I don't know about the Lansky system but with the Sharpmaker it is easy to round the point if one is careful esp. I find when using the corners. I have developed the habit of pulling out of the downward stroke just before the point and finishing the point on the flats. I find Spear Points the easiest to err with. I think it is just a matter of more care and developing your own system. I will be interested to hear what others say.
 
I have read that you can keep the point by pulling you elbow out a little bit when you get to the tip of the blade with the Sharpmaker. I haven't had much practice with it, but it seems like it would work and I have been trying it out.
 
Personally, when this has happened to me, I just use a coarse waterstone and draw the spine od the blade in an arching motion to the point. On folders, I like to use the fish hook sharpenening wedge in the spyderco sticks if I need to do any point re-profiling (tip angled into the wedge, edge up). It works great for me and doesn't damage the edge.
 
J. Davey's method of fixing a rounded tip is good, it's the same one I use. To prevent it in the first place, let up on the pressure at the tip and be sure not to run the edge of the stone off the tip of the knife. You should stop the sharpening stroke with the tip somewhere near the middle of the stone. Also be sure to keep the ange that the stone contacts the tip correct. It's very easy to make it too steep and there isn't much material there to spare, so you get a rounded tip as you've noticed. And as always practice makes perfect. It took me a long time to figure out how to do it right. Practice on your kitchen or beater knives first so you don't mess up the Seb. It'll take that one a while to dull anyway so you've got plenty of time. :cool: Best of luck!
 
When using the Sharpmaker, on some blades, I will wrap the very tip, of the blade, with tape. This does away with the chances of rounding it off.

The rounding off problem, for me, only occurs when using the triangle edge of the sharpening rods. Not a problem when I use the flat sides.
 
You must log in or register to reply here.
Back
Top