elpoyodiablo2000

[elpoyodiablo2000]

I think most of them have a steel that they used that came with their knife blocks, I’ve seen these animals at work with them before and it wasn’t pretty, I was considering ripping a 1×4 piece of lumber at 20 degrees to give to them as a reference to maybe help them see what they are supposed to achieve. How far through your progression would you go, like 800-1000, I’m not sure that it would be worth the trouble to go through my stops with these knives due to them probably not being of a very high quality

[elpoyodiablo2000]

So what does everybody think is the better finish for a kitchen knife that you’re giving to somebody that will probably never sharpen their knife, just maybe once a year when you come to visit them? Will the toothy edge stay sharp longer and if so how toothy, or would you go to a polished edge, I cant really decide since the only experience I have is with my own knives and I sharpen them all the time but it seems like lately a lot of neglectful knife users are asking me to tune up their knives after using mine and I’m not really sure what to give them, my personal knives all have a highly polished edge but I know most people would not keep up with it

[elpoyodiablo2000]

Thanks for all the info guys, I tried the Micro bevel last night by making a polished edge at 17DPS 3.5 micron strop, then finished with a micro bevel at 22DPS with 800 grit and lightly stropped, I slashed up several boxes then cut up an old belt into small pieces, still seemed pretty sharp, not sure if this was a very accurate representation of skinning but was the closest thing I could figure out at the time, its defiantly an improvement on durability to what I had, thanks again

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dulledge

[elpoyodiablo2000]

Thanks, I’ll give that a try, are you talking about the quick-position cam handles on the web link you sent? there are several options, what have you found works?

[elpoyodiablo2000]

Sorry, I’m talking about the knobs that adjust your angle, not the micros

[elpoyodiablo2000]

Good info, are you stropping your micro bevel also? Have you tried more aggressive grits for skinning? In Bladeforums a lot of people recommended going to a 300 grit micro bevel for skinning big game, seems pretty rough but I obviously don’t know if I’m askin.  I may have to go harvest a caribou so I can try some new technique with my sharpening Also curious if anybody uses those diamond dust honing steels… good, bad, indifferent?

[elpoyodiablo2000]

This is cool, where is everybody? I know I’m not the only Alaskan

[elpoyodiablo2000]

How did your 400 grit finish perform? I’m curious because I’m trying to find the ultimate finish for moose processing, I realize they are different critters but an all around skinner is what I’m after that will hold up to skinning 2 moose. on another board it was recommended that I try a micro-bevel, I think that is my next move, maybe 17 degrees polished with 20 degree micro bevel finished at 400 grit… keep me posted on what you figure out

[elpoyodiablo2000]

Id like to try the micro bevel as well, I’m still thinking toothy just because of my experience with the polished edge not lasting, My polished edge starts out insanely sharp, I cut from the inside as well, just when I’m halfway done it starts to become a two handed job to get through the hide. I have no experience with the micro bevel, I’m wondering what grit would be the best place to start for this application. I’m using the S30V steel or 1095 on all my skinning knives right now, I’m guessing the S30V will hold micro-serration pretty well, are you guys doing like 10 passes per side with your micro bevel? Just curious how much needs to be taken off to make much of a difference

[elpoyodiablo2000]

I am currently in the same boat, when cutting up moose I found the polished edge does not hold up long enough with the thick dirty hide. Even with high quality steel I am only getting halfway through before the knife dulls. I am experimenting with a toothy edge and am guessing I will settle somewhere between 200# and 600# for my final finish, I still haven’t tested the coarser finish yet but looking at a knife that I know performed well out of the box (Benchmade steep country) it looks to be about that level of coarseness. I would be interested to hear more from others, these moose are a chore and I hate having to stop and tune up a blade once the mosquitos find you…

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leupold1

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