Won't sharpening w/ paper wheels eventually alter your convex edge?

V

Vulcanite

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Jan 16, 2009
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It seems that if you sharpened a convex edge enough times w/ a paperwheel you would eventually loose your convex geobetry since the wheel would be trying to make a concave grind?

I know you have to use a belt or alot of elbow grease & care w/a stone to make a convex edge. I hear that after you make the edge, you can use a wheel to sharpen it, but it seems so counter-intuitive.

If you sharpen w/ belt rather than a wheel then you have to use a leather stroop afterwards, whereas w/ the 2-wheel system you don't have to?

Thanks for your comments.
 
I think the wheels "give" enough to convex your edge. They are loaded with compound and cardboard is kinda soft. Hope this helps, I also know that if you start with a V edge and go to a cardboard wheel you convex it.
-Barry-
 
Paper wheels are hard, I'am sure you can get a nice polish with them but its the wrong tool for the job.
 
The convex edge that you guys try so hard to produce is no more effective than a normal edge. BTW- a "normal" edge is somewhat convexed.
 
I always made a convex edge on the large, slow water wheel my grandfather had. It was ~18" in diameter. I always figured that it was my inability to hold the knife still that made a covex edge, in spite of grinding on a wheel. I didnt move much, but it was enough that the edge always looked convex to me. Oh yea, and I agree w/ Bill:thumbup:
 
Bill DeShivs- that's quite a brash statement, I'm just wondering what reason you have for making it? And what has led you to this conclusion?
 
you dont use the abrasive paper wheel on a convex edge, only the buffing wheel. if you maintain your edge with the buffing wheel you will not have to work up a burr as much. when you put a v edge on with the paper wheel you only work up a minute burr unless of course there is a nick in the blade.
 
What evidence does anyone have that convex edges are superior?
 
don't really know, but I think that convex edges are preferable in chopping knives b/c it is stronger than a straight V edge at giving the actual edge support so it doesn't roll or chip as easily perhaps.

Oh, & I think the convex edges are less likely to get wedged media when chopping. At least I think I remember reading that.
 
the chopper i made for brian jones has a convex edge on it. i dont think a v edge would have held up to the abuse he has gave it. and a v edge does have more of a tendency to get stuck in wood compared to a convex edge. here is a link to what brian said about the chopper. http://www.bladeforums.com/forums/showthread.php?t=609189
if it were a v edge, i dont think it would have held up through all that he has put it through or chop as well as it does. thats proof enough to me that a convex edge is better than a v edge.
 
Aren't the edges produced by a wheel a hollowground bevel? I can kind of see how you could get a convex bevel by not holding to an angle but a flat bevel with a wheel seems almost impossible.
 
What you talkin about willis? Why dissin on convex edges? They arent necessarily superior, jut like a ribeye steak isnt always superior to a porterhouse/ Now im hungry dammit.
 
Just a better chance for Mad Cow disease with that tasty Porterhouse, Damnit!

I convexed one of my cheap EDC's and regretted it, went back but that was for a slicing EDC, not a chopper.
 
You can get a great slicer with a convex edge you just need to thin it, a shallower convex curve witch will be a larger sized bevel. Btw the same general theory works for flat and even hollow edges. I personally haven't seen many hollow edges and you'd probably have to put them on with a wheel.
 
Sorry for being off topic.

It all depends on what the angle is at the exact edge. Most convex edges have a more obtuse angle at the edge. They get away with it by removing the shoulders, reducing resistance.

When I hand sharpen, I get a slightly convex edge. I usually make the exact edge at about 30-degrees inclusive and roll it back. This improves slicing (displaces less material) over a 30-degree V-grind.

For an extreme example, consider a scandi grind as something with pronounced shoulders. It doesn't slice like a full flat grind with a micro-bevel at the same angle as the scandi (identical edge angle).

Phillip
 
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