What grind angle for ESEE knives?

tersfeld

tersfeld

Joined
Jul 14, 2009
Messages
344
So since I am starting my journey into ESEE knives, I was wondering about sharpening there knives. Are they all different? I got myself a Lansky....well it's a Gatco copy of a Lansky, but it should work. I have a Hest, and have a 3-MIL on it's way. What grind angle should I be using?

Tony.

I am pretty new to sharpening as well. I'm used to just using those little pull through sharpeners for pocket knives.
 
Since I am new if this has been covered somewhere else, please fell free to point me in the right direction. I appretiate any help as always.
 
I think I read somewhere that they are hand ground to about a 40 deg inclusive angle. So, they're not going to be a perfect angle. You could always start at a 30 deg inclusive and knock the shoulder back a little, then finish at a 40 deg.

I personally always freehand, and it works for me. And most of the time, I knock the shoulder off in a semi-convex grind with 220 and 400 grit sandpaper over a piece of 8 oz. leather.
 
20 degrees, 40 degrees inclusive. Sharpened by hand so that may vary slightly
 
It's a term for describing both sides.

20 degrees on each side = 40 degree inclusive angle

30 degree inclusive angle would be 15 degrees each side & so on.
 
that means add both sides together for 40 degrees together. 20 degrees each side.

take it easy
cricket
 
My advice is: take your time and don't worry if it seems your not getting it right at first. Make sure you sharpen both sides the same amount, a lot of beginners forget this. Practice makes perfect is so very true with sharpening. My father was a butcher and I learned freehand sharpening on a norton 11 inch tri-stone(I still use it). Your sharpening system is a good style for a beginner, have fun with it.
 
drillsgt71 said:
My advice is: take your time and don't worry if it seems your not getting it right at first. Make sure you sharpen both sides the same amount, a lot of beginners forget this. Practice makes perfect is so very true with sharpening. My father was a butcher and I learned freehand sharpening on a norton 11 inch tri-stone(I still use it). Your sharpening system is a good style for a beginner, have fun with it.
Click to expand...

Thanks. Yeah it takes a little work, and practice. I started on my Benchmade Barrage which was really, really dull. It is deffinetly better, but still needs some TLC.
 
Make sure you mark that very edge with a Sharpie to make sure you're actually sharpening the edge and not the shoulder.
 
angles can very a small amount,it's very easy to figure out with a sharpmaker & strop!
I think it's a good thing they come varied,I was so locked in at 20 degrees I had a hell of a time trying to sharpen my first 4 & BK2.thanks to everyone here & mostly Ethan Becker gave me great advice I'm now able to sharpen things! I loves this place!!
 
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