Any reason the long edge isn't sharpened all the way to the end/ corner? Anyone do this at home on a bench grinder? It seems it would be a good idea?
1780762
http://www.youtube.com/watch?v=JPajKwn3KOc he explains why that is a bad idea
272672
I would advise against it. I never tried it but it I think that is stretching its capability. I think a grinder would do a better job.
1097996
To answer your question, I tried the "coarse" setting (since I never use it). Most of the pieces were coarse but some were more like "medium." Looks like the grind is not even on the "coarse" setting.
239833
Yes, it requires a different way of sharpening you may not be used to. It's almost like a scandi grind, don't be afraid to get it low on the stone.
1530723
I have used it on much larger knives than anyone is saying here. If you take your time, and move it down the blade you only need to get it close to the same depth on blade, (the older model had a groove made it easier) the angle change won't be that significant, probably comparible to the change you get when reaching way out to the tip of blade anyway. This method will give you more control when sharpening a deep curve, and prevent taking of too much (giving a fatter tip edge)
1447661
I'm no expert, but I'm guessing if you've tried a stone already this one won't do it for you. Check out a local fab shop and have them use a grinder on your ax. You can get a nice edge if you know what you're doing with a grinder.
657253
I only had this happen when I press the knife down into the grinder too hard. If you slide it through without pushing down, it will sharpen it without stopping.
824580
You need to have a 6" or 8" bench grinder...other than that just the tools you want to sharpen. You will need some plywood or MDF to build a base for your grinder and the wolverine jigs to mount to in order to get the height correct for the grinding bases. This only took a few minutes to sort out. The instructions with the wolverine have a diagram showing the needed clearance for the grinding angles to be correct.
163218
Are you talking about the side of the knife, as opposed to the actual edge itself ? If so, I have noticed a scratch on two of my knives: it is a line that follows the curve of the edge, about 3/8 to 1/2 inch above the edge, on the right side if the blade, looking at it from the top as you hold the knife in your right hand. I'm guessing that one of the sharpening wheels is not exactly aligned. Until you asked this question, I had not noticed. That I did not notice is due to the fact that I occasionally clean my knives with a yellow/green abrasive sponge, so the sides are mildly scratched anyway. I only use this device if the blade has gotten pretty dull, which in my household is so rare that of my 20+ knives, I've only used it on the two aforementioned knives. ( it's rare because I steel my knives everyday, always cut on wood, and once per month I "steel" them on a ceramic rod. The dullness that I mentioned came from friends "helping" me in the kitchen, and using the knives on a porcelain plate. I just about dropped dead ! Ha ! ). The 464 certainly worked to put the edge back on, but it is rough on the blades. After using the 464, I then used a polishing steel to smooth out the actual edge itself. But, I'm afraid the scratching is inevitable. The only solution that I know is to find the guy in town who professionally sharpens the local restaurant knives. I found this person in San Antonio, and he can put a fabulous edge on the knife, and buff the sides if you want. He charges about $1.00 per inch ( so my 8 inch chef''s knife cost me about $8.00. Hope this helps, and good luck. Bill
1829498
Just sharpened my No.2 with it and it comes out perfect. I bought it for home, bc I have two in elementary and I didn't want to fool around. I'm very pleased. Kids use it just fine. Works fast too. Seems you always get what you pay for. Good Luck
2236208
I have not tried it, but I would think the way it is built that you should be able to accomplish that. This grinder has several grind settings and does a great job. I am very pleased with it since I purchased it.
2276924
I wouldn't consider mine sharp out-of-the-box at all - definitely a rough sharpened edge as it should, just waiting for the final job - it's a little inconvenient unless you're used to it, but sharpening these yourself is absolutely the preferred way - I think they make these with that in mind - those who want to use it will finish the job, but for the people who want to display it, it's still kind of safe to be aroundit's absolutely ready to use even out of the box, but you'll want to sharpen it if you're serious about it
1249372
I used some hand files to get mine to approximately 25 degrees with a convex edge, and it works just fine. This website has good general axe grinding instructions. http://www.fhwa.dot.gov/environment/recreational_trails/publications/fs_publications/99232823/page15.cfm
1917646
I believe you can set the edge in as far as you need to. I have not run into this situation yet. But the knife would have to be very very thick to really affect the sharpening.
666015
The edge grind on a thick blade like the LMF is often not symmetrical. You could re-bevel it to a thinner angle, if you were so inclined. However, it's only a problem if it prevents the knife from performing as intended. I doubt that would be the case with this knife.
1928584
Hi Amanda, Well I've had more time with my KA grinder since I wrote that review. I'm still pleased with the way it operates but have come to realize that grinding times need to be longer than the directions call for. I, too favor a fine grind so have been holding the grinding to a count of twenty (one one thousand, two one thousand, etc.). Sometimes it helps to pause at ten and shake the grinder lightly to ensure a thorough grinding with no left over whole beans. Enjoy!
422867
Since the primary edge is so thin, you can begin with a high grit stone and should be able to achieve a razor edge in a matter of minutes. If you are a novice at knife sharpening, I suggest a lansky or a sharpmaker to assist in grinding at the proper angle. I sharpened mine with an EP Apex at 21 degrees, using a 600 grit stone at first and finishing at 1k. Over-grinding this knife is going to widen the bevel considerably and remove the benefit of the original grind, necessitating reprofiling.