Tips Tips Tips

W

Winter Tyrant

Joined
Nov 13, 2008
Messages
73
Hey guys,

I have had my RC-4 for about 3 weeks now and I really like the knife, I tried EDC'ing the Izula but its just too small so my main EDC blade is the RC-4 unless its being sharpened at which point I'll carry the Izula. I was at my house today for lunch and pulled out my stones (3 DMT coarse, fine, extra fine) and was giving it another touch up. I noticed that once again the tip had chipped a bit so I gave it a couple high-er pressure passes on the coarse to eat away at the chips. I was wondering what you guys do about getting the chips out of the tips of your RAT's? I am pretty rough on my blades and use them for everything, I baton wood with them, cut loads and loads of cardboard and tape with them, prepare food and break through bones with them (my dog eats raw).

I have not had an issue with the main cutting body of the blade yet as far as chipping and I know that the tips are usually a weak point on blades. I do know how to sharpen my blades (I usually use the sharpie marker on the edge routine).

So what do you guys do? Just say fug-it and sharpen the blade as best you can whilst leaving the chips in?

Floyd
 
How big a chip are we talking?

I usually steel it to get out any roll. Then, if sharpmaker cant handle it, I break out a mousepad and sandpaper and just go to town w 400 grit using the sharpie method. I have only had to do that twice though (Barkie & Busse) - never on a RAT.

If you break bones often, you may want to put a thicker edge on or get a more specialized knife or hatchet...

Might also want to post over in sharpening subforum.

Good luck!
 
If you baton through very hard wood, break bones, etc. then it is likely a thin edge will chip.
 
sharpen at a steeper angle to make the edge thicker, this will allow more metal to backup the edge during hard abusive use.

convexed sharpening will also leave even more metal backing up the edge.

hope this helps!
 
I figured I should have put this in the Maintenance and Tinkering forum but it was about my RAT. I will have to just increase my angle, the chips were real small and like I said, they were only on the very tip of the blade, it was probably the bones and wood. I usually cut through chicken-turkey legs and hips or necks on a big piece of wood by batoning through the bone and the blade usually ends up a bit into the base.

Thanks for the replies,
Floyd
 
Weird! I have used the heck out of my knife and never had a chip. Haha you must do some crazy cutting.
 
lets put it this way, the first day I had my knife I wore the finish from rough to smooth on most of the blade and within a couple days it was too dull to even cut cardboard without just shredding it to hell.

My name is Floyd and I abuse my knives...
 
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