spyderco comboedge

D

dbxuau

Joined
Oct 4, 2006
Messages
23
on my delica 4, am i supposed to use 30º on the regular edge and 40º on the serrated? im confused how to sharpen it. also, do i do both sides? :confused:
 
are you using a spyderco triangle sharpmaker? if you are then i would just hold the knife perfectly straight down and draw the knife down the sticks (using the pointed side) starting from the rear area of the blade ending up at the tip as you approach the bottom of the sticks, as if you were cutting somthing laying on a cutting board. you should not have to change the angle as you go from serrated edge to staight edge. the sharpmaker system should sharpen up your delica just fine. you do have to sharpen both sides. make one full stroke down one side, then the other, then back to the first side and so forth. if you dont do this you will start a burr forming on the opposite side of the one being sharpened. alternating back and forth one stroke on each side will help prevent this from happening. once you have the blade starting to shave arm hair, buff the blade (cutting edge) on a piece of leather going backwards so the edge does not cut into the leather. use the same alternating pattern "one stroke on each side". that will fine tune the edge so it will shave arm hair effortlessly. i hope this helps and wasnt too confusing,,,VWB.
 
vwb563 said:
you do have to sharpen both sides
Click to expand...

Not the serrated part. You only sharpen one side.

In fact, I wonder do combo edges have both sides sharpened on the plain edge portion? I have only seen fully serrated edges and they are sharpened on one side only.
 
Any serrated knive is only sharpened on one side. Even then you must be VERY careful... their utility is all about sharp points in the teeth. Usually a very light pass at a very low angle with a fine grit is all you should do. If the points disappear it would need to be re-ground or just plain ground off.

It usually takes aggressive use of the serrated edge to dull the points. Most points are down near the handle on combo knives where their utility is questionable. If it's sharp today my advice would be "don't fix what ain't broke"... Happy trails
 
ive always sharpened both sides of all my serrated blades and had fantastic results! never had a problem,,,but hey, thats the way i do it. to each their own.,,VWB.
 
k but what angle for a) the plain part, and b) the serrated... and is it officially both sides or not lol?
 
i will look on the back of my spyderco sharpmaker and see what it says but ive always sharpened both sides of any blade including serrated ones and ive been sparpening knives for over 25 years. you shouldnt have to change the angle when going from a to b.,,,VWB.
 
Sharpening both sides of a serrated edge will thin it, do the cutting side only. You might give it a swipe or two on the other side to remove any burrs.
 
ok, im reading straight from my spyderco sharpmaker instruction manual and this is a quote " serrated or scalloped edge knives" "done in the same manner as sharpeneing a straight edge knife but only use the corners of the stones (step #1 and step #3) in most cases step #1 wiil not be necessary and step #3 will be sufficient. the corners of stones will slide in and out of the serrations. SHARPEN ON BOTH SIDES even if original sharpening is only on one side. this will create a straighter cut when using the serrated knife." unquote. i hope this clears up any doubt that i was correct in my advice in how to sharpen your knife.,,,VWB.
 
vwb563 said:
ok, im reading straight from my spyderco sharpmaker instruction manual and this is a quote " serrated or scalloped edge knives" "done in the same manner as sharpening a straight edge knife but only use the corners of the stones (step #1 and step #3) in most cases step #1 wiil not be necessary and step #3 will be sufficient. the corners of stones will slide in and out of the serrations. SHARPEN ON BOTH SIDES even if original sharpening is only on one side. this will create a straighter cut when using the serrated knife." unquote. i hope this clears up any doubt that i was correct in my advice in how to sharpen your knife.,,,VWB.
Click to expand...
Reading from the same manual, Serrated edge-alternate single bevel, similar to above instructions but 3 strokes on the serration side to 1 on the other side, a 3 to 1 ratio. According to the book this method will create a sharper but ultimately weaker serrated edge, sharpening on both sides alternately will create a straighter cut and a stronger edge, quoted from the book. So it looks like the best way is to alternate strokes, using only the corner of the stone. Sorry for the confusion and thanks for clearing things up.
 
Use the white stone corners at 40 degrees for the serrations on one side only. On the other side you only remove the burr with laying the blade flat on the stone (no angle).

You can sharpen the pain edge on either 30 or 40 degrees using both the corners and the flats of the gray and white stones on both sides of the plain edge portion.
 
You must log in or register to reply here.
Back
Top