What should be used for sharpening INFI at home?

This :)


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TrailWolf said:
I use the Spyderco Sharpmaker on all my blades - b11 and mistresses included - quick, easy and works like a charm.

Suprised not more mentioned it...
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Yes, I was going to say this. If you have no other sharpening devices, the Sharpmaker is easy to use and pretty much foolproof.

BUT...

if your factory Busse edge is more obtuse than 30 degrees, you will be spending some time on the grey sticks until you finally get down to the edge.

There is really nothing special about sharpening INFI. It doesn't take any magical technique, if you can sharpen a knife at all, you can sharpen INFI. OTOH, if you can't sharpen a knife, then go spend some time on the Maintenance forum; lots of good info there.
 
I use whatever is handy. Most of the time, I just want to freshen up the edge, so...
leather strop
Bounty paper towel cardboard rolls
Reynolds wrap cardboard rolls
bottom of a coffee mug
sandpaper & mouse pad (or a foam packing square taped to a phone book or thick catalog w/ sandpaper on that)

For more involved sharpening...
Kitchen knife steel for roll/dent correction
DMT sharpening plates (stones)
and an Apex Edge Pro...although lately, I've become rather frustrated with using it.
 
I use a leather strop to sharpen all my knives period. If I need to restore an edge or reprofile I do that with sandpaper wrapped around the leather strop.
 
I reprofiled my DSSF starting with strips of 220 gr on a soft neoprene thigh wrap , then went up to 2000gr the first time I sharpened it. After stripping it I started with 320 and ended with 400 on a sheet of leather, then wnt to stropping. The resulting edge was batonned through a softball and still shaving sharp.
 
I really need to learn how to properly strop...

I use a Spyderco sharpmaker, which works pretty well, but for larger blades, I really need to learn how to properly strop!
 
Jaxx- I've never heard of the cardboard rolls or a coffee mug for sharpening. (except for drinking the coffee out of while sharpening.)
Can you please elaborate on these?
Thanks.

Jaxx said:
I use whatever is handy. Most of the time, I just want to freshen up the edge, so...
leather strop
Bounty paper towel cardboard rolls
Reynolds wrap cardboard rolls
bottom of a coffee mug
sandpaper & mouse pad (or a foam packing square taped to a phone book or thick catalog w/ sandpaper on that)

For more involved sharpening...
Kitchen knife steel for roll/dent correction
DMT sharpening plates (stones)
and an Apex Edge Pro...although lately, I've become rather frustrated with using it.
Click to expand...
 
luckyD said:
Which model do you use and which model can be carried with knife in the sheath?:confused:
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I have the Pro version but the Apex will give you the same results. They use the same stones. Unfortunately they cannot be carried in the sheat.

If you need something that can be easily carried then get a ceramic rod
 
Demonic1 said:
Jaxx- I've never heard of the cardboard rolls or a coffee mug for sharpening. (except for drinking the coffee out of while sharpening.)
Can you please elaborate on these?
Thanks.
Click to expand...

The bottom of a coffee mug was a trick shown to me by an older relative. The rough ceramic ring is used to touch up a decent existing edge needing a bit of sharpening and puts a little "bite" to it. It seems to work better with V grinds, Keep in mind that this is for light resharpening on users. It's isn't the cleanest looking method, but it will work. :thumbup:

For convex edges, especially on recurved ground knives, I just use the roll like a steel, but lightly like a strop and run the knife edge facing me down the roll 20-30 times in each hand (or as needed) to just touch up the edge. Any more than that and I go to the mousepad method. The cardboard rolls in a Reynolds Wrap aluminum foil package or plastic wrap package are stiffer, the Bounty paper towel rolls are more pliable (thinner) and kinda works like a mousepad with a really fine grit. When i finish a new roll, I keep it and toss the other of each type. Doing the tip can be a bit tricky. But after some patience & practice, to me it's quicker and harder to over do...which is usually my downfall. I tend to keep going past what's needed, and wind up defeating the purpose of a touch up. :o :)
 
I'll be darned.
I take it the edge is put on from the ring around the bottom where there's no glaze on the mug?

There's no compound or sandpaper on the cardboard roll at all?
 
I have a SAR 6 I just purchased that has become my user. What angle does Busse put in their knives?
I have a buddy who has a Wicked edge with the optional ceramic stones (1200/1600) and the leather strops.
I was thinking of just using the 1600 then some stropping when I needed to sharpen it, but was not sure on the angle.
Just play with it until the stones match the edge?
 
scoobydo said:
I have a SAR 6 I just purchased that has become my user. What angle does Busse put in their knives?
I have a buddy who has a Wicked edge with the optional ceramic stones (1200/1600) and the leather strops.
I was thinking of just using the 1600 then some stropping when I needed to sharpen it, but was not sure on the angle.
Just play with it until the stones match the edge?
Click to expand...

If you want to refresh the edge without reprofiling it I would use a 10" ceramic rod. They make a great job and you don't have to worry about the angle.
 
CONGRATS ON YOUR FIRST BUSSE !!!! loaded leather strop for touching up. diamond plates for reprofiling.
 
cut it out said:
CONGRATS ON YOUR FIRST BUSSE !!!! loaded leather strop for touching up. diamond plates for reprofiling.
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Not my first Busse, but definitely my first everyday user. Which is why I have never sharpened any before.
For re-profiling, what is the stock angle that Busse uses on these convex edges?
 
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