Spyderco Sharpmaker????

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pooperpoopypoop

Joined
Mar 28, 2007
Messages
89
I just got a sharpmaker, and the fine stone has some slight dimples/divots on the tri-angle edge portion, will this affect anything, do I need to get a new stone?

Also, I'm having a very hard time getting that razor edge sal talks about in the dvd, Im using the 30 deg. and going through all the steps, I tried doing numerous strokes per side (far beyond 20 when that failed to work)

Also, does anyone know the proper angle for Benchmade knives???

Any help will be much appriciated!!!

Mike
 
use a sharpee to blacken the edge and then give it a few stokes on the SM and see where its hitting the edge, and adjust accordingly if it isnt on the edge.

my SM stones dont have any dimples/divots in them FWIW, i would be tempted to get another set from spydie.
 
If the stones have any defects in them then Spyderco will replace them with No Questions ASKED. I do stress that before you try to use the 204 kit that you watch the video/DVD at least twice before you try it out. The instruction booklet is also very important.

The 204 Sharpmaker is a very nice tool but it is important to know how to use it properly.

Also I highly recommend getting the Diamond and Ultra Fine stones that you can buy extra for it.
 
JD Spydo said:
If the stones have any defects in them then Spyderco will replace them with No Questions ASKED.
Click to expand...


Wish I would have known that.:( I've got two complete sets of stones (2 grey pairs, 2 Fine pairs, 2 xfine pairs) and can only use 1 corner of each stone because of all the imperfections. I tried to resurface some with a large diamond hone but that only ruffs up the ceramics.:o I'm about ready to order another set though so if they aren't right I'll be sending them back.
 
what are the benefits and disadvantages of sharpening on triangle file vs round rod vs flat stone? Why not to use a flat stone secured at an angle of 15 degrees as rods for easy sharpening angle setup? Do people use rods laying flat for sharpening?
 
More surface area, more good, generally speaking...unless there's a reason why the hone must either fit a recurve or similar curved shape. So, flat is usually preferable to round.

Lots of folks have used flat stones set at angles to roughly match the Sharpmaker.

On another matter, as a rule, we generally try to avoid reopening 13 year old threads to ask a question unless particularly germane.
 
Sorry Blues, I will note that! I was trying to find a thread about Sharpmaker: I am thinking on purchasing it and trying to learn pros and cons. I can not figure out: is it just a sales pitch to use sharp edge first and them flat side of the stones or it does perform better. It looks like rod idea has sense, intuitively triangle idea looks suspicious. It is a pity that I can not try them all before buying. I do not want to buy something useless and thus I am asking a lot of questions; I a, really grateful for you guys to be so patient to my million questions.
 
Some folks like and prefer the corners. Some folks like and prefer the flats. Some use both. When you use the Sharpmaker you'll find your own favorite methods.

It's a very good tool but not the best tool for all purposes. You'll want coarser hones for reprofiling or heavy sharpening. (Even if you purchase the diamond or CBN rods to supplement the rods which come with the kit.)

And you're welcome. You'll find this forum to be a great resource, and the experience of the members to be exceptional.
 
Thank you for your care! In my case I am not looking for an all purpose tool. I have a Chef'sChoice Trizor model 15 electric sharpener. It makes perfect 15 degree edge in stages 1 and 2 but polishing at the stage 3 is far from perfect. It cuts paper but is does not cut pork and tomatoes the way to make me happy. The trizor can solve my biggest issue: I can not get perfect 15 degree bevel; it is always slightly rounded, in other words instead of a plane I have a curved surface. My goal is to make final touch for blades and keep them always sharp. I was hoping to make a simple setup to hone small amount of material every time I do cooking. I thought that ceramic rod is the solution. I may be wrong and if the forum could provide the easiest and most efficient technique I would be very grateful.
 
If you simply want to refine the edge coming off the Trizor, (which I have no experience with), the Sharpmaker sounds like it will be a perfect complement.

I would run the 20 degree, (flat side of the Sharpmaker hone), to put a microbevel on the 15 degree bevel created by the Trizor.

Try both the brown and the white hones and see which you prefer in use.

Should be a good marriage.
 
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