I have a double hollow ground knife for making oboe reeds. These knives are supposed to have a burr that catches the cane as the reed is scraped in the process of making it play musically.
How can I use my Spyderco Tri-Angle Sharpmaker to set and maintain a suitable scraping edge?
My first instinct is to sharpen the knife using a 20° angle on each side and the 4-step sharpening sequence with the medium-fine and fine stones, not worrying about the burr at this stage. Then I'd create and set the burr by using only one of the fine grit finishing stones. I'd draw the knife so the back side is against the flat side of the stone. I'd make 5 draws, encouraging the cutting edge to bend or bevel toward the front (cutting) side.
Any suggestions or recommendations, especially from someone who's use the Sharpmaker for sharpening an oboe reed knife?