Tanto Sharpening...

R

ratzie

Joined
Feb 17, 2014
Messages
62
Looking at either the ancient wet stone technique for sharpening my blade, or the lansky system with mount. Any suggestions? THinking lansky may add more precision, but not sure. Can anyone tell me a good technique so as not to ruin my edge or my knife?

Thanks!
 
It doesn't matter what you use (although the EP handles tanto well) the trick is to keep the intersection of the Tanto and Main bevels crisp and clean , it should be as close to pointy as you can get it. Trying to keep the angle of the grind line there as close to the factory mating points as possible. On something like the lansky you might have to do the main bevel and then move the knife to do the Tanto. On my EPP I let the tanto overhang off the blade table and mark where it the blade needs to sit on either side so I can do the Tanto without having to move.



 
I just make certain I sharpen the tip edge separately from the rest of the edge. That helps me maintain the factory grind lines as Sadden described above!
 
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