Sharpening methods

[Dsuitor]

I have read discussions on various BBSs about steel selection and blade grinds as they relate to knife/blade performance, but I see little mentioned about the sharpening of the blade. I would like to hear some comments about the sharpening method you guys are using as well as how edge bevels are chosen with regard to the selected blade grind and blade steel.

To "kick start" a discussion, how about the following hypothetical question:

"If was trying to made a large knife
from 5160 to pass the ABS cutting
test, what would be a good blade
grind and a good sharpening bevel".

thanks,
dms

 

[Fox Creek]

"If was trying to made a large knife

A blade about 1-1/4" to 1-1/2 wide; flat ground with a slight convex edge, about .030" before sharpening. Sharpen to about 20 degree edge. The over all geometry of the blade will dictate the exact angle. Use a medium fine synthetic stone with kerosene or light oil. If it is tempered right, the blade should seem hard at first, and then as you begin to establish the edge, seem softer. You should be able to feel the suction as the edge "lays down" on the stone. Sharpen first one side then the other until you see an equality between the sides, and feel an uniform burr the full length of the blade. Strop the burr off on a leather strop dressed with a coarse buffing compound (bobbing compound). The strop needs to be leather over wood, not flexible. Dont strop more than necessary to remove the burr. Test cut on corrugated cardboard to make sure the blade is sharp along its full length. It you find a dull spot, go back and rework just that area. Should cut like a Mother-In-Laws tongue.