Creating a convex edge on your knife can be a little tricky, but it is not impossible. All you need is a little bit of knowledge about sharpening and a few different tools.
A convex edge is also known as a Moran grind and is considered to be the best type of blade grind. The rounded shape of this edge makes it easier to cut foods and minimizes drag when you are cutting something.
Primary Bevel
A primary bevel is where the knife first narrows into a cutting edge. Usually called a V-bevel, it is a popular type of edge style on many kitchen knives.
This primary bevel is the most important for creating a sharp, thin, and acute edge that is easy to sharpen. It also prevents a dull blade from becoming too thick behind the sharp edge.
When creating a primary bevel, it is important to make it more narrow than the final bevel on your knife. To do this, move the L-brackets on each side out to 20deg and tighten the thumbscrews.
After adjusting the guide rods to their most narrow angle, use your finest stones with alternating strokes to create a small bevel on each side. You will want this bevel to extend about 1/3 of the way down to the secondary bevel on either side.
A scandi grind is another common primary bevel style. This type of edge is used on many chisel-ground knives, such as Benchmade’s CQC7. This type of edge is also very sharp and offers excellent control.
Secondary Bevel
Creating a convex edge on a knife is one of the toughest parts of sharpening. It requires precise grinding lines on the blade to create an angled edge that can be used for cutting.
Fortunately, this can be accomplished by using a disc grinder or an electric motor with a spindle attachment. You can also use a file but this takes more time and isn’t as accurate.
A secondary bevel is an angle that meets the primary bevel at the edge. A rounded secondary bevel is called an appleseed, while a flattened secondary bevel is called an accusharp.
This grind can be very hard to achieve but it’s worth the effort. It can be used for a variety of tasks, and it’s often preferred by those who prefer the look of a hollow grind.
A chisel grind is similar to a V-bevel, but it only involves one side of the knife and keeps the other straight (like a wood chisel). This grind can be used for a variety of purposes and can also be useful when preparing fish quickly.
Strop
The simplest sharpening system for making a convex edge is a leather strop. It’s a piece of leather affixed to a base, often made of wood, with abrasion provided by stropping compound or sandpaper.
The coarser the abrasive on your strop, the smoother the edge will be. If you want to achieve a really sharp edge, a strop with several grits may be more effective than one with just one.
A strop is very simple to use and it can help you avoid using more expensive sharpening tools. It can also make your knives more comfortable to hold and easier to cut.
Stropping your knife regularly will keep the edge in good shape and prevent it from being rounded over or cracked. It will also realign the fine edge of your blade.
Polish
In sharpening a knife, the blade needs to be kept at a consistent angle to ensure that both the upper primary edge and the lower secondary edge are properly sharpened. If you don’t maintain this angle, the upper primary edge may become too sharp and the lower secondary edge may become convex.
A convex edge is a type of bevel that curves around an arc, instead of a fixed flat bevel. This creates a stronger edge that’s more resistant to damage.
Convex edges are not as sharp as traditional V-shaped bevels, but they can still slice finely and can last longer. They’re also easier to sharpen and resharpen, which makes them a great choice for many types of knives.