Many people claim that SY (and other Busse-kin) knives ship with thick edges that must be ground down if you want them to slice well. I can keep knives sharp, but I'm wasted on reprofiling edges. Is something like a Lansky system effective for this? or is there a better way? I know some of you will recommend just using sandpaper, but I'm looking for something a little more idiot-proof. Thanks
Like you say re-profiling is much different to just sharpening. There are many makers etc that will thin out an edge for you at a small cost.
Before thinning out an edge, however, do a search because there was someone who tested his Busse kin knives over on BF and he had sent his Swamprat M6 to have the edge thinned out and a custom handle fitted. Upon completion of his test which was just chopping some 2x4's the edge of the M6 was dented all the way along...a real mess ! I can't really get my head around people wanting these really thin edges? As long as a thick edge is kept sharp I find they can serve any purpose I require them for, admitted they may not slice see through slices of tomato etc but is that really important. All my edges will make fuzz sticks and cut meat and veg into decent slices, what more would anyone want ?
I personally don't need my survival knives to split a human hair and to be honest if I'm stuck in a survival situation I ain't gonna worry about shaving either !!!
Just something to think over before getting anything too drastic done to your edges !!!! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />
