I ask the collective intelligence for some advice. I picked up a BM 940 with S30V not too long ago and recently sharpened it. I sharpened it with a Lansky setup on the indicated 25 degree slots. (I know that it is not the most accurate. I do manage to get very good results IMO, reaching an almost polished edge.) The problem I am having is that the edge is chipping very slightly, mostly towards the pivot side of the blade. Not big chips, not even very visible, but very noticeable while slicing. I noticed this after breaking down a bunch of cardboard. I have spent days researching and reading about S30V, edge angles, etc. Being that it had a factory edge that was not very sharp on it, I know it could be a "burnt" edge from sharpening. Before I start resharpening the blade I was wondering if there is a suggested angle? This is my first S3*V blade and am in unfamiliar territory. I would hope that this material could hold the edge without problems. Should I re-profile to the 30 degrees to prevent chipping? Should I keep the same angle and remove possibly damaged material to have a good edge? Or am I being unrealistic about the steel and angles?
-
The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Suggested sharpening angle or other considerations
- Thread starter Thedr9669
- Start date
- Joined
- Apr 12, 2009
- Messages
- 13,432
On the Lansky, you should be fine at the '25' setting or even less. Were it my own knife, I would've taken it as low as possible (and I did, with an S30V ZT-0350).
If the steel is somehow damaged and weak near the edge, it may take another major sharpening or two to get rid of that weakened steel. Under normal circumstances, S30V should hold up just fine at 30° inclusive (15°/side) or even lower. If there really is some actual chipping (true fracturing) of the steel at the edge, as opposed to simple dents caused by impacts (edge looks 'chipped', but isn't actually), then it could be a warranty issue and Benchmade should probably look into it.
David
If the steel is somehow damaged and weak near the edge, it may take another major sharpening or two to get rid of that weakened steel. Under normal circumstances, S30V should hold up just fine at 30° inclusive (15°/side) or even lower. If there really is some actual chipping (true fracturing) of the steel at the edge, as opposed to simple dents caused by impacts (edge looks 'chipped', but isn't actually), then it could be a warranty issue and Benchmade should probably look into it.
David
Last edited:
- Joined
- Sep 26, 2012
- Messages
- 595
May not have anything to do with the sharpener, the angle, or your ability to sharpen but the media you cut. Could also be that since the blade stock is thin anyways just might be prone to lighter tasks. Possibly even a bad apple. Point being, in my experience, 50 inclusive should be stout enough for it not to chip. Some cardboard can be nasty stuff, good luck.