- Joined
- Feb 19, 2013
- Messages
- 2,051
In some ways a flat ground knife is easier for me to maintain. At each sharpening, I am of the opinion that the blade must be thinned an equal proportion to the amount of steel that was taken off the cutting edge in order to maintain proper bevel geometry and maintain cutting efficiency throughout the life of the blade. I sharpen on stones, so running the sides of the knife on the stone to thin it proportionally is something that I do with every flat or hollow ground knife. You cannot do this on a stone with a convex ground knife. The solution for convex ground knives is to use sand paper and a mouse pad to perform the same function, but like any technique, this must be practiced in order to do it well. And I have not practiced this technique enough to feel comfortable in taking it to some of my more valuable Fiddlebacks. The first one I will use this technique on is the Recluse that I got from Mistwalker. It has a pretty heavy patina on it, and I use and carry this knife every weekend. When the time comes, this will be my guinea pig.
