why is this Leek giving me trouble!

J

justchillin

Joined
Nov 20, 2010
Messages
8
Hey guys I was hoping you could help me with this sticky situation. So I found a kershaw 1660cktso on the ground at a retreat. It was caked and crusted with dirt so I grabbed it, brought it home and cleaned it with Barkeepers Friend (one of the pocket clip screws got a stripped head in the process) i then put some RemOil in the pivot area and opened and closed it multiple times, however, it still makes a gritty sound when i disengage the lock and close the blade. However, my biggest issue is the fact that I cannot get it sharp. I've tried everything in my disposal to get it where I want it (thumbnail test). However, despite using a Sharpmaker, benchstone, benchstone against the Sharpmaker for correct angle, and a cruddy tungsten carbide sharpener I cannot get it ANYWHERE close to where it should be. And yes, I cleaned the Sharpmaker stones multiple times with Barkeepers Friend. Any help would be greatly appreciated since this is first Ken Onion knife. Thanks!
 
I tried to help a friend sharpen his Kershaw Vapor after a long period of neglect; no matter how much I worked at it it was as dull as cardboard. I didn't know if it was my lack of skills or insufficient tools, either way he soon bought a spyderco and tossed the vapor in his toolbox as a pry tool. Sometimes you just have to let it go. I'm surprised that is the case with a leek though
 
What angle are you using on the Sharpmaker? I have to use the 30° inclusive on mine. You may also have to reprofile it and that can take hours on a Sharpmaker.
 
I was using the 40 and ya I thought it would need to be reprofiled so I stuck the benchstone on the 40 stone and used the rough side and it didnt really seem to help.
 
Go back to the sharpmaker and hit the edge of this leek with a sharpie. Then use the sharpmaker and see where the rods are hitting the knife. Bet its hitting the soulders and not the edge. Then adjust the angle you hold the knife so the sharpie covered edges show the marker gone at the very edge. Follow that angle until sharp. Often I find factory edges on knifes nowhere near 30 degree inclusive with a secondary at 40degrees. Often they are closer to 50 and 60 degrees. Where holding the knife straight up and down using the sharpmaker you can never hit the edge without days of effort.

If it still won't get sharp, agree with others...send off to kershaw.
 
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