Spyderco manix 2 grind

[buffalo01]

Hey guys, this is my first time posting from my new account but I have been here before.
I have a manix 2 ffg that for so long I could not get sharp. I have never had problems sharpening knives before, d2 is actually one of my favorite steels. But come to find out my grind just seemed to have a super thick edge and I had to take a bunch of metal off the shoulder.
I'm not really sure if this would go into the sharpening section but I was wandering if anyone else found their grind to be really thick in their manix.
Sorry again if this is in the wrong section!

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[Cryptyc]

I find the grind to be thick as well, but it does not affect me in getting a really razor sharp edge. My steel is s30v steel.

 

[buffalo01]

I find the grind to be thick as well, but it does not affect me in getting a really razor sharp edge. My steel is s30v steel.

Mine was close to 50 degrees i would say. I could get it sharp enough but it did not cut all that great. I about a 30 degree man edge on it and a 40 degree micro bevel and it is one of my sharpest knives now. Maybe I'm just used to my spydercos having a super thin edge. Haha [emoji23]

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[noseoil]

A thick edge & a "thick" bevel is not a great combination for cutting & sharpening. If you can spend some time taking it down to 15 degrees per side, it will be a better slicer, but may take a while to get there. This is a fairly fine bevel, but it may cut a bit better. Once you have a good initial bevel, it will be much easier to deal with for sharpening later on & take less time. A good sharpening setup with some diamond stones will help here.

In general, a thick blade (behind the edge) takes longer to sharpen than a thin one & doesn't slice quite as well. Not that it can't take a good edge, cut well & keep it, but there's just a lot more meat in the blade to remove for sharpening, to get to the edge which is actually doing the cutting. A kitchen knife isn't very good in the field for rough use & a good camp chopper isn't great to use in the kitchen......

 

[buffalo01]

A thick edge & a "thick" bevel is not a great combination for cutting & sharpening. If you can spend some time taking it down to 15 degrees per side, it will be a better slicer, but may take a while to get there. This is a fairly fine bevel, but it may cut a bit better. Once you have a good initial bevel, it will be much easier to deal with for sharpening later on & take less time. A good sharpening setup with some diamond stones will help here.

In general, a thick blade (behind the edge) takes longer to sharpen than a thin one & doesn't slice quite as well. Not that it can't take a good edge, cut well & keep it, but there's just a lot more meat in the blade to remove for sharpening, to get to the edge which is actually doing the cutting. A kitchen knife isn't very good in the field for rough use & a good camp chopper isn't great to use in the kitchen......

I did reprofile the edge to 15 degrees per side with a 40 degree micro bevel, it took me a few hours but it was worth the wait! Luckily I live to sharpen haha

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