I am new to the Scrapyard, and I was wondering which of you guys have convex edges on your Scrapyard or Swamprat knives. Also, I am curious to how you guys achieved your convexed edges, what type of techniques you guys have used. I have a couple of Swamprats that I am thinking of convexing. Also, show me any pics of your convexed knives.

TL, a lot of the dogs use the mousepad and sandpaper method for convexing their knives. And several use the paper wheels. I THINK there is a thread on just that. Look on the main index page on the knives forum and if not there check the outdoors and fieldcraft section.

i use a belt sander to convex edges but you can use a phone book with sandpaper on it so there is some give. if you use a phone book have it laid out so you work from left to right switching hands for each side.

lay the blade flat and raise the spine up until you see the edge almost make contact with the abrasive. place your index finger by the grind start and your middle finger a few inches down the blade just up from the edge. press evenly with both fingers untill you see the edge make contact.

push the blade away from you while slowly pulling it outward. maintain the same angle the whole time. when you get ready to do the belly you raise the handle and follow the curve to the tip. repeat with the other side until you work up a burr then strop the burr off and you are done.

it will take quite some time to get the edge formed. make sure to work back to the shoulder and eliminate it.

the paper wheels will not form a convex edge. you can only maintain one on the slotted buffing wheel or remove the burr and polish the edge of a freshly convexed blade.

I use a belt grinder. start with coarser belts like 120 grit (depends on how much steel you need to remove initially) and work up to finer grits. I usually stop at 400 but occasionally go up to 600. You can then strop it with a stropping belt or strop it off the grinder with a leather belt or stropping board. I prefer convex edges and convex my EDC folders as well as my user fixed blades. the angle of the convex can be changed to make it thinner/sharper or more meaty for hard use. I think it is a stronger edge and it is capable of being very sharp (Its great for chopping). There are several others here current and past that are big fans of convexing as well. Good luck!

My typical process would go something like follows:
120 grit - to get the basic convex shape- remove steel
320 grit - start to grind out roughness
400 grit - rough polish - then leather strop with stropping compound -- OR skip stropping here and go on to...
600 grit - finer polishing - and then do the stropping. I rarely go above 600 grit.

Obviously, you wouldn't start at 120 to re-sharpen an already convex blade- just go right to 400 or whatever. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

I am a believer of convex edges on bigger blades and have a few on smaller blades. When it comes to chopping there is nothing like it!

I need to get better at convex sharpening. I've got a few it would really benefit.

Some good stuff from richard j and KnotSlip. <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> I am still hoping for some convexed knives eye candy. <img src="/ubbthreads/images/graemlins/cool.gif" alt="" />

i made nothing but convex blades when i started making knives about 20 years ago. nobody knew how to maintain or sharpen convex blades so they ended up with a v edge. now guys are seeing more convex edges and converting their v edge knives over to them. i convexed a god father a few weeks ago that turned out great.

i made a few choppers and left the edge at 120 grit and they were wicked sharp just like the 120 grit edge i put on mrcweilers regulator. timelord79, send me an email and i'll send you some pictures and links for you to check out.

Thanks richard j. Check your mailbox when you get a chance.

Something else nice that you don't see too often is a full convex blade. A couple of the knives I made I did in full convex and i just love the look and the way the entire blade is convexed right down to the edge. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" /> Richard j is certainly correct that you can get a sharp edge with only 120 grit. Probably with 80 grit Its all about what you prefer/want...some like the polished edges and some don't. Use also makes a big difference. Later!

Man KnotSlip, I had a gorgeous old WWII German SS bayonet from Solingen that was just like that. It wasn't sharp sharp, but the entire blade just went right from one edge right around to the spine. That thing was a work of art. I ever find the little prick that stole it I'm gonna be buyin a bag of lime for sure.

i have put freaky sharp edges on knives with 80 grit before. i could probably work up a burr on a concrete block and turn it into a wicked edge <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />.