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K-ozDragon
72
Jul 14, 2016
So I work at a knife shop and do lots of customizing on knives. The fit and finish are off on this knife. The rivets had large burs in them I had to remove, and also the blade grind was atrocious! So I decided to try and fix the grind. I put it into my wicked edge at 18.5 degrees angles each side (37 inclusive) and began with 100 grit stones. Over an hour later and the grind line still isn't flat. This steel has been ultra hardened. If the maker knows what they're doing, this can be good, but too hard and the knife will chip or break very easily. I suppose time will tell. Going to continue working on it tomorrow as my arms are now officially dead. Hoping this doesn't wear out my stones.
PACoug
187
Mar 5, 2017
K-ozDragonVG-10 is like that. I have several layered Shun kitchen knives with a VG-10 core. They take forever to sharpen and I can't even imagine trying to reprofile one as you are doing. Just keep going at it. Eventually you will get there but you must be patient.
VG-10's reputation as a great kitchen knife steel is not necessarily a recommendation for using it as a field knife steel. Its awesome edge retention comes from its hardness. In the kitchen, no problem. In the field there are just too many things that WILL chip your blade. If you are going to use this for skinning ONLY then okay maybe. But any serious bone impacts can damage it.
I recommend something a bit more resilient even if you'll have to sharpen it way more often. It will be a more durable performer.