What happened to this blade when it was sharpened?

T

Traps

Joined
Dec 3, 2015
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Hi folks, wanted to get your opinions and suggestions... I did not see a specific category/forum area for sharpening, so if I missed it, I apologize and will move the post to the appropriate area, as needed.

Nonetheless.. this knife was sent out to be sharpened, and when it came back, it appeared that some of the front of the belly got lost. It was sharpened on an angled sharpener, at 15dps.

Can someone tell what happened? I mean, of course it is obvious, but I guess my question is why this could have happened?, and to get the original shape/circumference back, I would think a little of the tip would need to go... thoughts?

the first picture is what the original shape is supposed to be like, the other two pictures are the result of the sharpening. I appreciate your input, thanks in advance.

https://imgur.com/a/kWmGJTh
 
Yikes. I’d say that whoever sharpened your knife needs to practice their sharpening a whole lot before selling their services any more.

What you have is the result of someone not following the continual curve of the edge while sharpening. They treated the knife as if it has a single defined curve which then leads to a straight edge to the tip.

In my opinion you have definite grounds to make a complaint against whoever did the sharpening. I would at least send them an email regarding the issue.
 
Traps said:
Hi folks, wanted to get your opinions and suggestions... I did not see a specific category/forum area for sharpening, so if I missed it, I apologize and will move the post to the appropriate area, as needed.

Nonetheless.. this knife was sent out to be sharpened, and when it came back, it appeared that some of the front of the belly got lost. It was sharpened on an angled sharpener, at 15dps.

Can someone tell what happened? I mean, of course it is obvious, but I guess my question is why this could have happened?, and to get the original shape/circumference back, I would think a little of the tip would need to go... thoughts?

the first picture is what the original shape is supposed to be like, the other two pictures are the result of the sharpening. I appreciate your input, thanks in advance.

https://imgur.com/a/kWmGJTh
Click to expand...

Often, sharpening goes under the maintenance area. You can either report the thread and request a mod relocate or just leave it.

Maintenance, Tinkering & Embellishment

Your how-to area for discussion on sharpeners, rust prevention, alteration & more.
www.bladeforums.com www.bladeforums.com

As far as to what happened, they didn't rock the knife with the edge bevel to get sharpen the bevel evenly. They just ran it at the same like sharpening a straight, like you would a wharncliffe. It's almost like they tried to reprofile it into a tanto.

On a guided sharpener, this would be straight strokes into the edge instead of sweeping across the belly like you're supposed to. It would be the same motion I make when reprofiling the flat area on a big knife that came with an axe's edge angle instead of a knife. The guy stayed in one spot way too long.

Okay, one more edit.

To get he edge profile back, I would use a stone and build the profile 1st, then sharpen that. So just grind the edge away until you have the belly you want and then get to sharpening. Get the high coarseness stuff out, there's some work to be done.
 
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Yeah, it's obvious! Doesn't know what he's doing. Screw an email, face to face or make a call. I'd be upset to say the least !
Looks like he tried working on the tip and just kept sawing and sawing until he ruined the belly. It can be fixed but it's going to take some work.
 
understood - thanks. The guy is being cool about things so far. Hoping he and I can work things out.
 
The suggestions I am getting would be that it needs some of the area near the choil cut back, and then evened out... sound reasonable?
 
That is really a matter of personal preference, depends on how you want the knife to be. If it were me, I’d demand the knife be replaced by the person who messed it up.

But if I were going to fix it, I’d probably just pull the tip back and re-create the continual curve that way.
 
Enzo’s Woodshop said:
That is really a matter of personal preference, depends on how you want the knife to be. If it were me, I’d demand the knife be replaced by the person who messed it up.

But if I were going to fix it, I’d probably just pull the tip back and re-create the continual curve that way.
Click to expand...
Roger that - thanks
 
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To fix the edge sweep, you'd have to move the edge sweep up into a thicker portion of the blade, which means you'll lose some cutting performance, unless you reprofile the whole blade. And you may have to shorten the blade.

I'd see if you can get a new blade from the maker, and have the sharpener pay that cost.

I don't like the original grind, either. It should be parallel to the fuller until it starts to form the belly.
 
It's probably a combination of a bad knife grind and the sharpener overcompensating for it to get to the 15 dps angle.

Personally, I would attempt to leave the tip and work more on the belly to get it back to a gradual curve. Hopefully the knife grind is not too thick behind the belly? If you push the edge further back, you'll also get into thicker spine territory, unless of course the distal taper of the blade is also badly ground?
 
I think you'll lose a lot more steel to get the profile back. All told it looks like what would be years of wear for most people.
 
Traps said:
Hi folks, wanted to get your opinions and suggestions... I did not see a specific category/forum area for sharpening, so if I missed it, I apologize and will move the post to the appropriate area, as needed.

Nonetheless.. this knife was sent out to be sharpened, and when it came back, it appeared that some of the front of the belly got lost. It was sharpened on an angled sharpener, at 15dps.

Can someone tell what happened? I mean, of course it is obvious, but I guess my question is why this could have happened?, and to get the original shape/circumference back, I would think a little of the tip would need to go... thoughts?

the first picture is what the original shape is supposed to be like, the other two pictures are the result of the sharpening. I appreciate your input, thanks in advance.

https://imgur.com/a/kWmGJTh
Click to expand...
You do this and you don t know what you done wrong :)
If I am wrong and someone else do that , send that knife to him and ask for new one !!
 
777 Edge said:
It's probably a combination of a bad knife grind and the sharpener overcompensating for it to get to the 15 dps angle.

Personally, I would attempt to leave the tip and work more on the belly to get it back to a gradual curve. Hopefully the knife grind is not too thick behind the belly? If you push the edge further back, you'll also get into thicker spine territory, unless of course the distal taper of the blade is also badly ground?
Click to expand...
Could you explain specifically what you mean by bad knife grind please? Do you mean the thickness was uneven? Thanks so much
 
Problems problems problems !
Two areas on a blade that get factory FUBAR are towards the tip and near the handle ..
If some one tries to incorrectly remove / correct the FUBAR , yeah !
And by FUBAR I mean .. A lot of people might LINGER on the belt in one spot when doing the factory edge .. This creates a hollow ..
Also when the blade is formed , very seldom are they perfect ( belt grinder ) A very careful examination might show that the steel is a little wavy ...
Anyways .. Looks like some one tried to correct FUBAR , and there by created another FUBAR situation .
A lot of the time . I will leave the FACTORY FUBAR in place , because correcting it will cost too much steel ( as in steel removal ) .
Reminds me off - Damned if you do / and damned if you don't . But whom ever did that ? Was clue less ...
 
Traps said:
Could you explain specifically what you mean by bad knife grind please? Do you mean the thickness was uneven? Thanks so much
Click to expand...
Not necessarily uneven, it could have been too thick.ki
Grind is what a knife looks like in cross section - imagine looking at a knife, point first. Now somebody slices the knife spine to edge.
Profile is the side view.
 
Traps said:
Could you explain specifically what you mean by bad knife grind please? Do you mean the thickness was uneven? Thanks so much
Click to expand...

A bad grind can be many things. It could be different angles on either side, it could be different heights of primary bevels on either side, uneven grind thickness, uneven distal taper, heck some knife makers don't even do any distal taper on their knives when It's a grind shape that should have distal taper.
 
Ourorboros said:
Not necessarily uneven, it could have been too thick.ki
Grind is what a knife looks like in cross section - imagine looking at a knife, point first. Now somebody slices the knife spine to edge.
Profile is the side view.
Click to expand...
Understood, thank you
 
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