It does not take much to get a razors edge on that knife…
You just need to find it.
The real trick behind this method is to find exactly where the flat sides of the blade stop and the grind angle begins on your blade.
To locate this “pivotal point” you must rock the blade forward twords the cutting edge and MAINTAIN contact with that grind during the sharpening process.
Its all about the feel
Lay the flattest part of the blade on the stone and rock it back and forth. You will soon know if the grind angle is abrupt and very distinguished or if it slowly rolls downward to the tip. This exercise will let you know if you are working with a convexed or a v-grind.
This technique is meant to be used with scandi, v-grinds and flat ground knives. If you have a convexed or rounded edge..I made another video for that- Its in the members only section of the OWA.
When sharpening I always use 2 hands. Mostly for control, but its also safe practice.
Hang on to the handle with one hand and place pressure down on the back or spine of the knife with the other. This will help keep even pressure.
Start sharpening at the edge nearest the handle and work your way to the tip.
When you approach the rounded profile…where the knife profile begins to taper , you must do one more thing to assure solid contact with the stone.
Lift the handle or heel of the knife during the back and forth sharpening motion when sharpening the belly area.
The “belly” is a transition point from the full profile thickness of the blade, to where the profile becomes narrower at the tip. This area is a tricky place geometrically.
Yea, that’s a BIG word for me but it truly describes the “why” behind my method.
Don’t get too excited. Just lift the handle of the knife to assure contact at the point where the blade becomes narrow at the tip.
Simply make sure you have full contact during every sharpening motion.
This is just one easy and uncomplicated way that I sharpen my scandi ground blades.
I hope you like the video
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