Ok so I have a new / 1st SY 711. I really love the size and res-c handle for the type of work done with this size blad. What does bother me is the shallow convect edge. So my question is. How do most of you guys feel about how these knives come from the yard? What do you do if anything to make it different or better for you. I don't have a sanding belt. So my thought is to reprofile it to 25-20 degrees, then I'll strop it on a strop with past. My thought is that it won't be convects the first time I strop it but the more I strop it the convects will happen over time. I just hate to change the work that the yard puts into there edge because they do it for a resone. If all I was going to do with the knife is chop I would leave the edge as is but I need some slicing. I mean I have trouble even cuting Papper. So what do your users get? And how do you maintain them?

I am no good with convex edges. I do the conventional flat V grind on mine. ALL I ever use is diamond hones (coarse and fine) and a medium Spyderco ceramic stone.

IF I am re-profiling I'll start out with the coarse diamond hone until I get it the way I want it to be. I do not always hone until I get a Burr here.

I then move to the medium ceramic hone until I at least start getting a burr. Then I go to the fine diamond hone for a LIGHT PRESSURE honing. And if need I will start over with the medium Spyderco ceramic again then the fine diamond once again and ultimately finish off stropping on an old piece of leather about 10 inches long and then if I am in the mood, on a paper note pad.

Oh and I might add that for me I just mainly go by the sound the steel makes as it glides over the hones and the feel of the sliding action.

I do mine with a belt, stones will work, you'll just have to put more effort, but the payoff is nothing but good

There seem to be some difference in how the factoryedge is. The edge on my 711 came paperpushcutting sharp, and a simple kitchen rod keeps it that way, even after chopping up a small tree. Mine is a great chopper and a great slicer.

I don't have a beltsander, but it does seem to be the easiest way to convex an edge...

I am looking at getting a strop bat to maintain edges.

I like the V-shape blade too. I use Lansky diamond and standard hones, Spyderco triangle sharpmaker and strop.

I made V-shape blade to WarDog with Lanskys and keep it sharp with Spyderco.

I also turned my Wardog into a conventional V grind and LOVE IT!

Yes I'm going with the v-grove. I'm only going to go about 25 deg. What do you guys go.

I don't really have chopping knives at all. However, if I reprofile a knife. I go 30* inclusive, so 15* per side. Then add a 40* microbevel. This makes touching the knife up very easy. It also extends the life of the blade as you are taking less metal off the edge to touch it up.

For me, I have no idea what the angle is. I just start and when it begins to get flat I stay with that. Hey I've been doing it that way for longer than a lot of you guys been alive. So I figure why mess with what works. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

I like your thinking. It has taken me hr's to reprofile it to 25 deg each side. I have not even went to the fine dimemond yet. I do like th microbevel idea after I see how this work. Or when it is time to resharpen. I'll try the shallower angle with a micro bevel.

Don't worry about angles and microbevels. Just wear it down till it cuts the way you want it to then just maintain that.