Bolster

[Smallfarmtown]

I am having trouble keeping my grind line even by the bolster. It gets wider next to the bolster. Loving my  T8.

[cbwx34]

I am having trouble keeping my grind line even by the bolster. It gets wider next to the bolster. Loving my  T8.

Got a picture?  (There's different reasons...).

[Smallfarmtown]

I am having trouble keeping my grind line even by the bolster. It gets wider next to the bolster. Loving my  T8.

Got a picture?  (There's different reasons...).

[Smallfarmtown]

Thank You for taking the time to read.

[Ken S]

Rick,

Try slowing the process by grading your grinding wheel fine and using light grinding pressure. Check your progress frequently. Do not start with your mother-in-law's favorite knife
With some practice you will get the result you want.

Ken

ps I emailed a screen shot of your question to the online class team in Sweden with the suggestion that this problem would be good to include in a future online class. (It never hurts to ask......)

[Smallfarmtown]

Thanks Ken

[cbwx34]

I think in this case, your getting too close to the handle... you're basically sharpening the ricasso area.  (On some knives, it's not well defined.)  It's usually a little thicker, which is why the bevel starts getting wider.

Easiest way to avoid it, in this case, just don't sharpen so far back, and then treat the ricasso like a bolster, and grind it 90 deg. as needed to keep it even with the rest of the blade.  (If it's a cheap knife, I just wouldn't worry, unless you want the practice).  You can also, with a little practice, start at a higher angle near the handle, and then let the knife drop down to the sharpening angle as you move away from the handle.

On other knives, especially EDC/pocket knives, or ones with a more defined ricasso, you can make a little sharpening choil or cutout (if it doesn't already have one) to prevent this and make it easier to sharpen.  (You could do it here too, but probably not practical).

[Smallfarmtown]

Thank You

Raising the handle is a great idea.

[Naf]

Adding sharpening choil great idea, for me. Why I never think this.  Angry with self. Thank you!

[Naf]

When adding sharpening choil/  cutout for this purpose, what method/ tool works best, as far leaving best looking results, for more expensive knives not want damage finish on? Hand file at 90 degrees? Alternative?