Who has reprofiled their RMD?

knifenut1013 said:
Not sure it waas in for a performance tuning, it had a 4in blade and looked a bit like the ones for sale now.
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If 4" blade and micarta handles, then it sounds like it was likely the HRLM - aka: Howling Rat Little Mischief. :thumbup:

A very nice knife.... especially with a functional modification to the "Elf" choil. ;)
 
drift draft said:
Is this the same knife? Either way I wish they were mine.
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Yes, it is. :)
 
It looks like these reprofiled blades have the belly near the tip ground to a shallower curve. Although my S5 Le is plenty sharp I do not like the obtuseness of the tip. Is removing some of the belly the way to restore tip, uh, pointy-ness?
 
Well after much work including a long session on my Sharpmaker diamond rods I was finally able to get a 40 degree, inclusive, edge on my RMD. Have not had a knife in a long time with such a high angle so even with the diamond rods it took some serious work! Now I can use the knife and touch it up on my Sharpmaker! Time to really put it to work this weekend in the yard. Lots of bushes and grape vines to trip back.
 
DWRW said:
If 4" blade and micarta handles, then it sounds like it was likely the HRLM - aka: Howling Rat Little Mischief. :thumbup:

A very nice knife.... especially with a functional modification to the "Elf" choil. ;)
Click to expand...

Yup...was my HRLM that Jason did up whittling sharp. This guy does some crazy sharpening, folks....great guy to boot, too. He's done my Chopweiler (on it's third trip to him...gotta watch out for those pesky rocks) and HRLM and currently has my two Global kitchen knives. Mirrored, razor sharp edges...and he was impressed with the steel enough to go get his own.!
 
So I finally quit complaining about the blunt edge on my RMD and spent about an hour on my Edge Pro. I plan on maintaining the primary edge with a Sharpmaker set at 40 degrees inclusive. I did not take the tip all the way down to the same angle as the main edge but I finished it up on a loaded strop. Here is what it looks like before the loaded strop work. Not a mirror edge but it will be a good starting point as I really start using the hell out of this knife.

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What grit are you guys using to knock it down at first? I did my first convex/mirror edge on a kitchen knife and started at 320 grit and it took FOREVER... there is a youtube video of a guy convexing an ESEE RC-5 and he went to 80 grit and worked up to a strop, but I don't know if this is too aggressive for a newbie.
 
I have been considering doing some lite reprofileing to the edge of my new RMD, but to be honest, I'm a bit intimidated. Because of the factory geometry of the edge it seems like it would be fairly to convex if i knew what i was doing (which i really dont)

I have some 1000 Grit and a mouse pad and was going to start working on it very lightly later today or this week.

I know that there are allot of threads on the topic but i was wondering what you guys (Swamp Rat guys) used for stropping compounds. I know that Bark River and Hand American make some great products but i was hopeing that there was something that can be found locally (like a hardware store or craft shop?) that would be just as effective.

How much work is generally needed to fully convex a RMD?
 
I have yet to put a micro-bevel on my RMD but I used in the back yard yesterday to cut down some shrubs. Even with the ~30 degree inclusive angle there as no rolling or chipping at all of the edge. As a matter of fact it would still clean hair off my arm with no pressure at all! Once a decent edge is put on this knife the steel really shines.
 
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