GarageBoy wrote: ↑
Tue Aug 13, 2019 7:39 pm
Thanks, I have a sharpmaker, but a lot of my knives need reprofiling to thin them down. Also, I worry about rounding the tips off with it
I tried to freehand, and can get useable, but not good edges, and I feel like Im removing too much material without getting any results.
I like Moras but that scandi grind throws me off - also a different feel than a normal edge bevel?
It's easy to learn not to drag the tips off the flats. Just go slow, and try to do your stroke so that the edge hits the base of the sharpmaker before the tip gets more than halfway across the width of the stone. It's a lot tougher managing this with the corners, which is one reason I suggest never to use the corners if you can avoid it. Save them for SE knives and recurves, use flats otherwise.
There's nothing to worry about when it comes to removing a lot of metal, as long as you aren't removing it from the apex. Check your work frequently under light, and magnification if you need. When you thin out a bevel, such as taking a knife ground at 20 degrees per side down to 15, it will remove a lot of steel. But removing steel from the sides won't reduce blade life the way removing it from the apex. That's the only part to really worry over.
Scandis are dead simple to sharpen. Lay the bevel flat to the stone and grind away.