who appreciates this fine detail of a knife?

K

knife chop

Joined
Feb 11, 2014
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816


I see a lot of knifemakers who can't get this part right. It's either the base of the edge touches the plunge grind or it curves down. I guess what I'm asking is how hard is to to make this detail when using belts during the sharpening process?
 
If you are asking about the sharpening choil, many makers and users don't like the look of a sharpening choil, they like the edge to go straight to the plunge line. I do both. But you're point is well taken. There are lot's of knives (custom and factory), where the bevel grind is not as flat as you approach the plunge line. This makes for a wide edge at that conjunction, very unsightly. And even worse....when it drops down!!!!!
 
I appreciate it quite a bit :) That's one reason I really enjoy certain knives, like the Strider SMF, Kershaw Ener-G2, and my XL Voyager. Makes it feel good to have a consistent edge
 
Sharpening choil all the way. If a knife doesn't have it, I fix it myself. It's way easier to sharpen the whole blade that way.
 
It's actually very hard on belts to set the first edge and make it right at the heel. When grinding on belts there is always trouble with starting points because there is a need to make contact Then start moving. This is the typical cause of the dip, or as you say, curve down.

It can also be an issue with the belts and how they ride over the platen. On 1in width grinders the belt had a tendency to bow in the middle making a higher contact point. This grinds away an excess of steel in front of the intended starting point until the belt is pinched flat against the platen. I've experienced this on 2in belts also.

My fix is to angle the tip out more so the heel is starting in a smaller section of the belt closer to the edge of the platen. I then bring the edge in within the first inch of contact until flat on the platen all while in constant movement. Starting with the small point of contact and keeping motion throughout the sharpening has helped my machine sharpening a lot.


FYI knife chop,

If you put that knife on a flat stone for sharpening it has more curve down/heel hook/dip than you might think.
 
I wouldn't do a blade as yours is done. I sharpen them all the way to the choil. Don't care for the divot. Where the edge and choil meet should be the same height. DM
 
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