sharpening a coast fx300

[boblob]

https://bladebarrelbezel.com/2013/02/06/coast-products-fx350-folding-knife-review/how do i sharpen this knife ? do i only sharpen its primary edge or can i thinn it also ?
will the knife benefit from thinning ?
will the coating be ruined if i go about thinning it ?
do you thinn your knife even if you make a convexed edge for it? if you do thinn do you do it before you start making a convexed edge or after ?
if i want to make a convexed edge for this knife is it worth it ? how do i go about making a convexed edge ?
also i want to reprofile the knife to a lower edge angle because the edge angle that came from factory is preety high and cant even cut printer paper should i or should i not ?
i only sharpened kitchen knifes until now thats why i am asking
what is your expirience with the 9Cr17MoV steel type ?

 

[HumbleHomeCook]

That's a Ti-Nitride coating. That will not likely be fun to remove for thinning and will never look the same as it is a coating. Another reason I don't buy knives with coated blades.

9Cr is a Chinese steel. Can be alright depending on how it was handled.

I'd sharpen the edge and call it a day.

 

[boblob]

That's a Ti-Nitride coating. That will not likely be fun to remove for thinning and will never look the same as it is a coating. Another reason I don't buy knives with coated blades.

9Cr is a Chinese steel. Can be alright depending on how it was handled.

I'd sharpen the edge and call it a day.

so no thinning but do you reccomend to reprofile the knive to a lower angle ??
and making it a convexed edge ?

 

[HumbleHomeCook]

so no thinning but do you reccomend to reprofile the knive to a lower angle ??
and making it a convexed edge ?

You'll only be able to do the actual edge.

For what purpose would you want to? Do you want to change it's performance as it is now?

 

[D J]

Yes, a lower angle doesn't mean better performance. A convex edge is pretty easy to achieve buy hand sharpening

 

[boblob]

You'll only be able to do the actual edge.

For what purpose would you want to? Do you want to change it's performance as it is now?

the knife from factory sharpening couldnt cut printer paper so i want to make it cut printer paper sharp....
because you said to not thinn it
i guess only reprofiling it changing the blade angle to a lower angle and maybe making it convexed but the convex part i need some explanation ,....

 

[boblob]

Yes, a lower angle doesn't mean better performance. A convex edge is pretty easy to achieve buy hand sharpening

the knife from factory sharpening couldnt cut printer paper so i want to make it cut printer paper sharp....
lower angle isnt better ???
please how do i make the knife convexed ?
and why is a convexed edge better in your opinion ?

 

[D J]

For me when I began to learn how to sharpen by hand, I was not good at maintaining the angle and so the edge was very convex. As my sharpening has improved my edges are becoming less convex. That's just how it is with me. There are lots of informative videos and posts on the subject here. Someone can point you in the right direction

 

[HumbleHomeCook]

You only really need to put a convex bevel on a pocket knife if you want to add a little strength to the edge. Convexing the bevel will not make it "sharper".

Pocket knives are notorious for less than ideal factory edges and even more so with Chinese knives. It could be it was just dull.

Like I said at the outset, I'd just sharpen it and call it a day. If you still don't like the performance then maybe take the angle a little lower. But even a fairly thick, but well sharpened edge can cut printer paper.

 

[Kawa]

Try to sharpen the edge as it is first. I bet you can cut printing paper afterwards.

Most pocket knives are built more sturdy then kitchen knives. They can handle some abuse and therefor they are thicker overall and also have a bigger sharpening angle.
Its harder to get them very sharp because of that. Nonetheless you should be able to get them sharp.
The very big curve in the belly doesn't help either sharpening them, if you are used to more straight kitchen cutlery.

Pocket knives is kind of a different world. Still the basics of sharpening apply.
You have to practise sharpening pocket knives, even if you can do kitchen knives.