tag:blogger.com,1999:blog-7899365323850730141.post1505923490419598592..comments2023-09-29T04:43:10.946-04:00Comments on The Black Sunday Society: Spyderco Sharpmaker -- Is it really that easy?Mad Saint Jackhttp://www.blogger.com/profile/14289623562998116757noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7899365323850730141.post-77422929011538959012014-08-21T19:33:08.672-04:002014-08-21T19:33:08.672-04:00Whoops, I see I screwed up the link:
http://www.k...Whoops, I see I screwed up the link:<br /><br />http://www.knivesshipfree.com/bark-river-sharpening-kit-ksf-double-sided-hone-w-compound/Bobhttps://www.blogger.com/profile/11402651457453813639noreply@blogger.comtag:blogger.com,1999:blog-7899365323850730141.post-5197604277424573002014-08-21T19:02:07.592-04:002014-08-21T19:02:07.592-04:00No, it's not. these days I use a regular flat...No, it's not. these days I use a regular flat stone to get the initial edge bevels ground, then switch to a crock stick (the Spyderco is a variation on the crock stick) to hone the bevel to razor sharpness.<br /><br />I'm not a fan of thick blades, They are far more difficult to sharpen than a thin blade. Only time you really need a thick blade is when chopping or stabbing, for regular slicing of meat a thin blade is always best.<br /><br />One thing I may look into is the strop sharpening system that Bark River Knives sells:<br /><br />http://blksunsoc.blogspot.com/2014/08/spyderco-sharpmaker-is-it-really-that.html<br /><br />This duplicates the convex edge geometry that a custom knifemaker gets when he sharpens his blade on his belt grinder. It's probably the best edge profile for the typical knife.Bobhttps://www.blogger.com/profile/11402651457453813639noreply@blogger.com