steel types and convex

[Necroshine]

I have recently become a fan of the convex edge, and even had good luck putting a convex edge on a knife that was flat. If I do a search there is tons of info on how to sharpen and maintain a convex. But I want to know if it is worth putting a convex edge on a blade that is not one of the tough tool steels. A-2, for example, is more likely to roll with use and can be stroped back up, and that seems to work best with a convex. But what about a steel like aus-6 or 8? It seems to chip much more, and needs more than the strop to fix. Are some steel types better suited for a convex and some for the standard flat edge? Will a steel like aus-6 or 8 still see the cutting and edge retention benefits of the convex?

 

[Gossman Knives]

I convex every knife (stainless or carbon) I own and have only found it to make the edges stronger and easier to maintain.
Scott

 

[Cliff Stamp]

Will a steel like aus-6 or 8 still see the cutting and edge retention benefits of the convex?

There are little inherent edge retention or cutting abilities inherent to a convex edge grind in the sense they are commonly argued. The vast majority of the effect being attributed to edge adjustments is simply due to a relief being added to the edge. All edges which are sharpened by hand, or even using a jig on non-static hones (diamond plates) are convex by nature anyway. In general most v-ground blades will benefit from a relief grind,the final edge angle will have to be left more obtuse on softer steels, how low depends on what is being cut and how.


-Cliff

 

[Necroshine]

Thanks guys, I think I'll try it on another knife and see what happens.

 

[me2]

It might be worth mentioning that there is a difference between convex grinding and convex edging. All my carry knives currently have convex edges because I resharpen them on a slack belt sander. I only have 2 knives that are convex ground as the primary grind, not just the very edge.