How to sharpen a head knife

[Rawhide]

To all:

I have had several requests to explain how I sharpen my head knives. I am by far not an expert, but here is how I do it, and it works for me. There was a thread where I addressed this before the crash of 07.

Below is a link to the tutorial that most gracious Johanna has created.

Please feel free to contact me if you have questions. I hope this is something useful.

Tool on!

Marlon

How to sharpen a head knife

https://leatherworker.net/sharpenheadknife.htm

Edited August 26, 2019 by Northmount
fixed URL for secure server

[cybertracy]

Thank you so much Marlon (and Johanna) for this tutorial. I've gotten my knife close but can't seem to gain any ground, this should really help.

[bruce johnson]

Marlon,

Thanks for the tutorial. I like the tip of stacking coins to establish an angle. A penny is working for my pocket knife. I run a a little thinner edge than you do on the round knife - mine is about a 26 cent angle. Great tip there, as well as the sharpening instructions. Thanks again.

[Randyc]

Marlon and Johanna

Thanks for the sharpening instructions. I really needed them.

Randy

[Rawhide]

Great. I'm glad this is useful to you.

Bruce, do you like about a 15 to 18 degree angle? What are some of the advantages for your thinner angle? I'm just asking, because I someone may be thinking it!

Marlon

[whinewine]

Good post, Marlon. I've saved it and printed it out. Thanks. russ

[Rawhide]

You're most welcome Russ. There is also a link on the "More Tips & Tricks" page which is linked on the main page.

Marlon

[bruce johnson]

Great. I'm glad this is useful to you.

Bruce, do you like about a 15 to 18 degree angle? What are some of the advantages for your thinner angle? I'm just asking, because I someone may be thinking it!

Marlon

Marlon,

I have never measured an angle, that is why the coin deal seems high-tech and very handy to me. I always went by feel. I like a little thinner knife than some. I don't like a lot of "shoulder" on the blade. Some knives are thicker and then bevel down in the 3/4" to the edge. They tended to drag for me as I got into deeper cuts blocking out. Trimming strips where the trimming fell away not so much. I took a knife to the real extreme once and the edge got so thin it rolled after a short time. I learned from Herb French's book on leather tool sharpening about a secondary bevel. Basically make the very edge a little steeper bevel to prevent the rolling. This has served me well now.

[cjbleather]

Marion and Bruce, First Marion, Thanks fior the tutorial. It is great.

Now Bruce, Where does one get the French book?

Now both of you. I see the theory and possible ease behind the stack of quarters or one quarter and a penny. But, this doesn't make the same angle every time. You can still lay the knife on the edge and tilt it one way or another and vary the angle. How do you get the feel to have the right angle? Gosh I hope that I phrased this right! I am not critizing, I am just trying to find out. Keeping a steady angle throughout the sharpening process, I believe, is critical. Thanks again to the both of you for your input. Carlb

[Rawhide]

CBJ,

There is some finesse to "feeling" the right angle. Unfortunately, there aren't many jigs out there that will help you maintain that angle. You could mabe make a wedge at the proper angle and rubber cement it to the side of your blade if you don't think you can hold it. Problem is you'll be grinding it as well. I know quarters vary and these therefore your angle will too, but keep in mind, it's just an approximation. You could also fold a piece of paper like you're making a paper airplane, then fold it the same way again and it will give you a 22.5 degree angle.

Once you establish what the angle is, It's not very difficult to keep the blade at that angle. Most people probably do it by referencing the distance of the ferrule from the top of the stone/hone. If that distance is about an inch, most people can see the difference between that inch and an inch & a half, and know whether or not they are maintaining that angle.

I hope this answers you question. Bruce may have a better response.

Marlon