Sharpening part of a blade?

[wvstockman]

I had to open a bunch of cardboard boxes the other day at work useing my Buck 110. Don't know why I didn't use my stockman.?

Well, needless to say I only used the tip of the blade (maybe first 1"-2"). Now it's dull at the tip but the rest is razer sharp. Same with my Buck 112. Was using just the tip and the rest is razer sharp.

Can you (or does anyone) sharpen just part of the blade? Like just running the first 1" -2" on the stone instead of resharpening the whole thing. I already tried to strop it on my mining belt that I usually use but it's to dull for that (I opened over a 100 boxes with it).

This has happend before, like when I used the tip of my 110 to scrap a gasket off a motor(I know I shouldn't have). I debated about it then to but don't remember what I did. And that was before I found this forum.

Can (or should) this be done? Sould I just start cutting up cardboard or something to dull the whole knife(kinda hate do something that stupid)? Or any other suggestions?

Sam

 

[Vivi]

There's nothing too different about sharpening a knife this way. Just try to avoid the parts that don't need sharpened as best you can and try to keep the bevel of the whole blade as even as you can. Might be a good time to play around with the idea of microbevels. Don't overdo it either, it shouldn't take much to restore an edge dulled by cardboard.

 

[Esav Benyamin]

Happens all the time. Knives that need more than stropping generally only need part of the edge restored. It's a waste of time and metal to do the whole thing.

(I'm going to move this thread to Maintenance.)

I should add that the 110 is a perfectly good knife to cut cardboard with, good grip, decent steel.
You might want to carry a small stone, maybe a ceramic sharpener or small diamond rod, for touchups.

 

[wvstockman]

Thanks guys! And sorry to post it in the wrong section. I touched the blade up today. Just the part that needed it.

What is a microbevel? I've never done much in the way fancy sharpening techniques. I was taught by my dad and grandma (grandma had and worked in her own butcher shop for years). We always just sharpened the whole bottom edge, Trying to follow the factory bevel unless someone really scewed it up ( like chopping on bone).

Sam