These have a different type of edge than my Meula knife does and am wondering how I go about sharpening it when it dulls. I assume you dont use a steel ??

My Falkniven has the same kind of edge.


cheers PC

quote:

I assume you dont use a steel ??

Steels simply straighten the edge, they don`t hone/sharpen it. I`d use a stone and keep the same angle as the factory used. If you have a hard time keeping a angle, try a Lansky sharpener. I`ve one and it works great.

You're talking about a 'convex' edge.There are a number of photos and tutorials available for sharpening this ever more common edge . You can find these on www.knifeforums.com especially in the Fallkniven section of the forum. If you are not happy with this type of edge you can always sharpen it to a "V" edge though the convex is stronger for choppers.

I too have a Lansky and swear by that method. Same principle as the old Loray I have except the Loray is far better quality, however once I had worn a couple of the stones out (over many years) I couldn't get replacements, hence the Lansky. I still use the Loray knife holding device (it grips the knife better) with the Lansky stones. Works for me.

Doncha jest stick it in the sand to sharpen em up?

(ps: lansky's work great and are budget friendly)

Does this Lanskey tool keep the convex style edge ??

quote:

Originally posted by PC:
Does this Lanskey tool keep the convex style edge ??

No. The lansky's and other guides will give you a flat sided edge. There are a couple ways of getting a good convex edge, I usually use sandpaper and a mousepad....................DJ

I am not a fan of convex edges, but way back in the day when I was I found the best way to sharpen them was with a buffing wheel combined with a coarser grit compound. Just give the wheel a touch of the compound and it will sharpen it and then let the compound buff off and give the blade a tiny bit of polish with the wheel.

Cold Steel uses a slack sanding belt to create a rolled edge. The belt gives enough to roll the edge. It can be done with stone as well. If you look very closely at old Japanese swords, the edges are rolled. It is a techinque that takes a lot of practice to master.