Sharpening with the Tri-Angle 204...HELP!!!

[DANGELO]

I recently posted a request for info on new sharpening systems. I took all advice into consideration, and opted for the 204 Tir-Angle by Spyderco. I also wanted the Lansky Diamond set, but cost played a major role!

I have the system now, along with a few other "toys" from Fred over at KNIFEOUTLET.COM, and I am having some problems.

Most of my blades are factory covered for sharpening, and so for a minimal fee, I send them away, and in a few weeks, get most back in like new condition...sometimes better! However, I want to be able to reproduce the results that both BM and Spydie get on my knives...WITHOUT sending them away.

I did OK with most of my serrated knives that needed attention. My problem is this; I have a few LIVESAY's as well as a CRKT KOMODO "7" all of which have what appears to be either chisel or flat ground blades. I cannot seem to get them sharp...at all!

My UJI is my "carry tactical fighter" and I like to keep it "flesh-slicing" sharp. I have been unable to get an edge on it with the 204! It is exceptable...but not hair-popping, razor sharp, like my Cold Steel knives. Now I beat the hell out of this knife, and man is it awesome, so I know it is me and not the knife...WHAT CAN I DO!!!

Please let me know alternative methods to sharpening up flat/chisel ground blades with the 204.

Thanks!
Steve in nyc

And to all those who have served, still serve and especially those who made the ultimate sacrifice...Happy Memorial Day, and thank you...

 

[Richard]

I will do my best to try and help, but im not much of an expert. I have noticed that many chisel edges are much steeper than what the sharpmaker is designed for. If you hold the knife straight up and down, and the sharpmaker doesnt touch the edge, then tilt the knife in a bit until the angle matches. Sharpen the ground side only on the coarse grit stick. About every 20 strokes of so, feel the un-ground side to see if you have raised a burr yet. When you have the burr all along the edge, gently use the white(fine) grit stick on the flat side only. About every 10 strokes or so, check to see if the burr is gone. When you no longer feel it, check the ground side to make sure that no burr was raised on that side. If it is, then very gently with the fine grit, remove the burr from that side. You should then have the edge you are looking for.



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Richard
icq 61363141
Just some knife pictures
http://albums.photopoint.com/j/AlbumIndex?u=110070&a=4518795

 

[the4th]

I agree that Newt's knives need some serious reprofiling to be able to use the Sharpmaker sucessfully on them. Until Spyderco re-introduces the speed sleeves, I recommend the following three options.

1 - Place a coarse to medium diamond stone against the "sticks" of the 204 and use the sharpener that way to reprofile the edge.

2 - Use a medium Arkansas (or fine diamond) and follow the original edge bevels and freehand sharpen them the best you can. This will not give a hair shaving sharp edge, but the medium stone will allow enough of an agressive edge to cut most anything you need. (This is how my FrankenWoo is sharpened.)

3 - Try and "eyeball" the new bevel you need and freehand it with a coarse stone or diamond. (I don't recommend this if you aren't comfortable with freehand sharpening.)

On a chisel grind, remember that you do have to stroke the flat edge too. Just enough to remove the burr from the other side.