SR101- questions.

I worked for over 3 hours using my sharpmaker diamond stone and was not even close on my RMD and that was at 40 degrees. I gave up and put it away for awhile. Decided to break out my Edge Pro and was able to get it down to a reasonable edge in less than an hour. Now it is a great knife to use and it stays sharp through a lot of abuse. Stick with the reprofile and you will realize how good the steel is. It is too bad that the edge is so obtuse from the factory. I don't think the original designer meant for anything close to a 40 degree edge on these knives.
 
I just recieved a Ratweiler from my friend Brendan with a convex edge. That steel gets scary sharp. Probably my sharpest knife that i have, definately some fine steel.
Oh and the gen-1 handles are pretty sweet too. :D
 
I haven't used a natural stone for anything but microbevels for probably seven or eight years now--and still have yet to wear out my original set of DMTs. Of course, if I have to seriously reprofile, I do it on a belt sander. I can take a Ratweiler from a 40 degree edge to a 25 or 30 in the space of about two minutes, and can take that edge to a wonderful mirror in about ten with progressively finer belts ending in leather. It could be done faster, of course, but I make my edges pretty. ;) You have to pay attention to heat, but I've messed up HT on exactly one blade--the first one I tried--and from then on have gone to the ridiculous extreme of dunking the blades after every ten seconds of grinding, and about 300 knives later am batting 1000.

Just can't see putting up with the crossed eyes, boredom and carpal tunnel when you can get a $100 tool that ends reprofiling woes for all time.
 
Well it's doing good so far-I chewed up an entire sheet of 220 grit, so I'm going back for more today. 30 degree microbevel, inclusive-or thereabouts. So far the one side is an almost perfectly flat edge-if I can keep the other side from convexing much it should be a sweet performer when it's done.
 
d762nato said:
I just recieved a Ratweiler from my friend Brendan with a convex edge. That steel gets scary sharp. Probably my sharpest knife that i have, definately some fine steel.
Oh and the gen-1 handles are pretty sweet too. :D
Click to expand...

I knew it would be in good hands ;) Enjoy Doug!

Oh...and just my 2 cents...I find SR-101 easier to sharpen than INFI (granted we are talking about re-sharpening, and not rolls, chips, or dings). Is anyone else in this boat?!
 
Ease of sharpening is always dependant on the knowledge of the material, the geometry of the profile and the tools at hand.
Didn't your fathers ever teach you guys to "Always use the right tool for the job."?
It's amazing how often the sharpening methods are mismatched to the knives.
Perhaps its time for a definitive guide to maintaining comtemporary cutlery.
Anyone seen such a publication?
 
Using tha sharpmaker I'ver been taking my swamp warden down using the 40 degree angle slots, would you guys suggest staying there or going over to the 30 degree side?
 
Mine's at 30 inclusive and liking it so far... for whatever reason the second side is much less consistant than the first one I did-it's more convexed and not as even from tip to ricasso. Sigh.... I dunno why stuff like that happens, probably because I'm using my bad hand with the stone on this side. Mr. Right's had some issues the past few years. I'll start on the 4 and 600 tonight, I'll work up to 2000 before all is said and done.
 
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