Hell isn’t forever after all. Today I have finished both blades and for the second one, I opted for a satin finish. Not because it is easier – it is not – but because I wanted to see the difference and decide what I like more for the future. Well, I am still undecided, but I can see the difference. And so can you, although it was not easy to think of a way to photograph this.
The satin finish was made by me not going to the finest buffing compound. Instead of that, I went for a fine abrasive pad right after the medium buffing compound and I dragged it along the blade a few (hundred) times. And I probably will do some more.
After the blades were finished, I have decided to sharpen them. I probably will sharpen blades before assembly for several reasons. Firstly I like making apple seed (convex) edges, that give the blade look as if it does not have a secondary bevel at all. For that, I might need to re-buff the blade a bit, and that can only be done before the handle gets in the way. Secondly, should I scratch the blade by accident during the sharpening, it is easier to re-polish it before assembly. So whilst I do not necessarily sharpen the knives to shaving sharp at this stage, I do sharpen them to some 90%.
This steel (N690) should not be sharpened at an angle steeper than 15°, steeper than that and the fine edge allegedly tends to break off. I have no reason to doubt this since the blades are hard as hell. This time I have a way to get a really nice and consistent angle – I could use my magnetic jig. So I did. The N690 is steel with so-called “secondary hardening”, so it is basically nearly impossible to overheat and destroy the edge during sharpening. Nevertheless, I took care to take my time and not overheat it, it does not pay to get into bad habits.
You may see that there is no platen behind the belt, so I am using a slack-belt setup here. That means the secondary bevel will be concave and the cutting edge itself will be sharpened in fact at an angle a bit higher than 15°, which is ideal for a hunting/camping knife of this type. Convex grinds are very durable – the knife that I have made for my mother needs sharpening only about two-three times a year despite being used and abused daily.
Speaking of that, when I was at it I also sharpened all her kitchen knives. Those took just one-two very quick passes on the slackbelt and then a few passes on my stropping wheel (made according to Walter Sorrell’s video)
Your eyes do not deceive you, that grinder with the stropping wheel is back-to-front. For stropping, the wheel must rotate in the direction of the edge, not against it, because it is softer than the blade and if you try stropping against the edge, the blade will bite into the fast-spinning wheel and dire consequences will follow. Having the grinder backward allows me to work on the upper side of the wheel, so should it grab the knife and throw it, it will hit the wall and not my leg or the concrete ground. I find it also a lot easier to strop the blades that way.
The stropping wheel gets the knives to scary-sharp in mere seconds. I am using the coarse stropping compound, in my opinion, it makes a better edge than the fine ones.
Now the blades are polished, nearly completely sharp and wrapped in masking tape. It took me three times more time than I think it should and about 30% more than I thought it will. But now the most time-consuming and nerve-wracking part is hopefully behind me and next steps will be free of trials and tribulations. Or at least with significantly shorter ones.