Well from earlier posts this should be the knife...
Makes it easier than links...
However your post on sharpness on Scandi edge bushcrafters regarding sharpness is interesting... at least to me ...
If sharpening yourself and wanting to get a really good edge that is long lasting .... here is what Spyderco say regarding their Sharpmaker... they advise that after testing a lot of knife steels their best edge retention comes from a 20 degree either side primary edge or 40 degrees inclusive with a 15 degree either side or 30 degree inclusive secondary bevel helping. The Sharpmaker comes with ceramic triangle rods and a DVD of how to use their system with pre-set fitting holes for the rods which give these settings.
After owning and sharpening just about every type of grind on a knife I find it hard to contradict what they say... as a novice I won't try and blind you with "sharpening" talk but would fully recommend investing in this sharpening system.
My own experience of Ray's DVD tutorial is that sharpening on the full scandi edge shown above gives an edge which whilst being very sharp initially is too thin and easily rolls.... once it rolls it is blunter than an edge gradually eroded through use...the rolling effect being more sudden and detrimental to a sharp edge gradually blunting...
Ray in his tutorial uses a window of a landrover to give his edge a final sorting...the angle he holds it at is higher than the scandi grind...this gives a slight primary bevel which is at a less shallow and more obtuse angle than the edge obtained by holding the grind flat against the stone. In my view this angle is close to that which you would get with a Sharpmaker on 40 degrees inclusive....in which case you might as well stick with the sharpmaker system and put an edge on using it.
For what it is worth .... after loads of testing of knives .... my Scandi blades hold a much longer and better edge with a combination of using the sharpmaker and stropping the blade using green chrome polish on a leather paddle....my paddle is one made and sold by
www.knivesshipfree.com in the USA... but many others would do...
It seems to me that the edges obtained from sharpening by holding the knife at the angles created by the scandi edge grind are a bit too thin....they may work well if the knife has been hardened to a high Rockwell setting... say around Rc 63which heps prevent rolling but can leave an edge more prone to chipping... but most blades in O1 Steel are done at Rc 58-59....at this setting the Spyderco finding that a 40 degree inclusive/ 20 degree either side edge works best also works best for me.
So if you are a beginner....do try the Spyderco Sharpmaker as a means of getting an edge that works well....and see for yourself.
