Took the BK32 for a trial run...chipped it.

G

Graytalon

Joined
Sep 3, 2015
Messages
20
Greetings all,
Yes, the greenhorn tried to use the knife and thankfully didn't cut off any of my important parts. But I did chip the edge. I am not sure when I did it, but I am sure it was on the bigger part of the limb. The blade was really slicing through the branches like butter.

I believe I found a though part of the wood and did something dumb. Not sure what it was, but as I know myself fairly well, I am sure it was my fault. Anyway, here's some of the mayhem.

Batoning try
Battoning.jpg


Observer, not sure where she came from
Observer.jpg


Small limb
small%2Blimb2.jpg


Bigger limb
Tree1.jpg


Chip
Chip1.jpg


Knife afterwards
Blade2.jpg


I still need to clean up the blade a bit. Steel wool or sand paper? Or am I over thinking it?
Any good suggestions for get the chip out? Let me rephrase that, any good videos that could walk me through getting that chip out? Please know that I wouldn't have abused the knife more than I thought it could handle. I think my ignorance of what I can do and what it can do is showing.

GT
 
Five minutes on a stone and that blade is good as new. That's nothing. A little WD40 on a rag will clean it up fine too. Keep pounding and enjoy that bad boy. :thumbup:
 
When i first read the thread, I thought you took a chunk out of it. Little chips happen all the time and to all knives Unless your compelled, Id continue to beat on it then follow Tradwater's advice.
 
A little mark like that aint going to hurt nothing. Gives it character in my opinion.
 
Yeah, still have to get me a stone. My wife expressed that I was too "harsh" on my new knife. The Observer just drooled. ;)

GT
 
that little branch has a healed wound -- those have twisty grain like a knot and is likely the source of the chip.
soap and water will clean up the sap on the blade -- light scrubbing with a scotch brite pad if it's stubborn.
the chips will sharpen out -- if you're comfortable with that much sharpening, start with a coarse stone in that area, 5-10 strokes on a side (same number both sides), repeat until it's mostly gone, then switch to a medium stone and sharpen the whole blade. Once the nick is gone and the marks from the coarse stone are polished out, switch to a fine stone, polish op the edge a bit, then strop several strokes on a side and it'll be hair whittling sharp.

this should work with freehand sharpening or a guided system.
alternatively, a couple light passes on a worksharp with each grit will clear it up, too.
 
Sharpen the chip out. For clean up, Flitz or Semi Chrome polishes will clean off sap and other stuck on substances.
 
That coating cleans up easy. At least mine does. Toothpaste, dawn, beer, just about anything will do it. Be creative and report back.
 
I have always had great good luck with a Norton "fine India stone" the combo style is good....... Buy the longest one you can afford is best...... The baby crap colored side gives a good working edge.......see if you can find a tube of Jerry Fisk sharpening........ To practice find the worst kitchen knife you own and practice on that.......

All best....

Ethan
 
That'll buff right out... ;)

Did something similar to my BK2 and worked it out easily on my ken onion work sharp.
 
The Wife is making me wait on sharpening it until I have the right "tools". So I'm snagging a stone and going to the storage to see if she through away my old kitchen knives. Either way, going to be a busy week!
Thanks for all the information!

GT
 
If it doesn't really interfere just keep using it and it'll eventually sharpen out as time goes by but I understand not wanting to see it.

I find mineral oil cleans it up nicely. Just rub it in and use a plastic abrasive pad, wipe it down, then apply another coat of clean oil...done.
 
depending on where you where batoning as well, going through knots is "not a great idea", but eh.

also, you just wore off the weak steel. now you have seasoned the knife :D
 
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