Knife Sharpening question.

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oldbear

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I’ve had a Gerber Covert for several years now. It goes everywhere with me and is used for a multitude of jobs. I use a “Croc Stick” with dual positions for the rods, first 25 deg. then 20 deg. I’m able to get a decent edge on the blade, but my Problem is the darn thing will not hold an edge. I sharpen it and even if it is not used in 3 -4 days it loses it edge. Has anyone else had this happen, if so were you able to correct this?

Thanks All
 
20 deg. is kinda flat for my taste. A flatter edge will be sharper but it won't last as long. I usually sharpen at about 30-35 degrees. It won't be scalpel sharp but the edge will last longer.

It also depends on what the quality of steel the blade is.
 
Basics

Well, let's begin with the basics.

1) take the time to read the sticky at the top of this forum;
2) the magic words in successful sharpening are "constant angle."

If you are using the sticks at one angle, and then following with another angle, your bevel won't be constant, and you'll be spending a lot of effort to little result.

It would be good to find out what the original bevel angle is for that knife.

Once you know that angle, you can sharpen to that spec.

Also, it sounds like you may need something a little more abrasive than crock sticks to restore the bevel. One of the Lansky, Smith's, or EdgePro systems can help there.

 
Guys, thanks for the suggestions. I used only the 25 Deg. angle on the Croc Sticks today hope that will make a difference. I would really hate to give up this knife or have to spend the money to replace it.
 
Original Angle

Gerber doesn't seem to list the original bevel angle, but I'll bet if you called them you could obtain that information.

This Smith's kit will do 20 degrees or 25 degrees. It's $27, depending on where you buy it. Your local sporting goods store probably has it.

They do a couple of more expensive variations on that kit.


Contrast with the Lansky system, this model for example, which will do 30, 25, 20, and 17 degrees.

They also cover a range of prices. The one above is $45, depending on where you buy it.


From the reports of people who use these, it can take three sessions or so before the edge settles down and "takes" so that it's uniformly sharp and holds the edge well.


And then there's EdgePro. I have one of the Apex models.

These cost . . . significantly more.

One of their strengths is that they have an "infinitely variable" angle -- in other words, no preset angles.


Just curious, what is the steel in your Covert?

 
it might just be the fact that it is a Gerber......

i have always had a difficult time trying to get a good edge on gerbers...

...and its only gerbers that give me this problem....all my other knives i can get razor sharp, but whenever i bust out a gerber its like trying to sharpen a butter knife.....i dont know if its the steel they use or what, but i absolutely hate sharpening them.
 
...2) the magic words in successful sharpening are "constant angle."...

That is the key to success when sharpening. Keeping the main bevel consistant. A secondary bevel can be applied to enhance the edge but consistancy rules the day there also.

One of the nice things about sharpening for a living is I get to handle a variety of knives. Some good , some not. Last weekend, I got to sharpen a set of Gerber Kitchen knives and was quite suprised to find they are no longer made. Nice knives both steel and handles were comfortable to work with. I do not recall sharpening a "Covert" but would imagine that it would be no different from most other knives on the market.
 
I cant add anything more than what Arfin said, good advice. As for the steel I suspect it is a little in the soft side.
 
I sharpen it and even if it is not used in 3 -4 days it loses it edge.
No one addressed this comment so I assume that it makes perfect sense to everyone who responded.

Dopey me doesn't get it, so maybe someone can explain how their responses are relevant to the question asked.

How does a knife become dull in 3-4 days even if it is not used?

How soft does steel have to be to lose its shape in less than a week while not being used?

Is there a sharpening technique that is known to result in an edge that self-destructs within 4 days even if the knife isn't used?
 
Oldbear, where on the east coast are you?

If you're anywhere in a days drive of me, I'll meet up with you and show you how to sharpen your knife with just what will fit in your pockets.

I suspect that nothing is wrong with your knife, but maybe your technique can use a wee bit of fine tuning. Plus I think maybe the crock sticks need to be heaved over the side. All you need is a pocket size stone or diamnd hone, and your belt. Or even one of those carborunum stones they sell at Home Depot or Lowes.

I've used Gerber LST's since the 80's as my dirty deeds knife, and it took me 20 years to wear out the first one. I've used it to break down White Flier boxes at the gun club after filling up the trap and skeet machines, and it still had an okay edge when I was done. Thats a lot of clay grit covered cardboard. But it had a very good edge to start with, and a few minutes with the back of my belt and it was very sharp again.

I think you may have blunted the edge on the crock sticks, and never got it really sharp. Gerber steel may not be up to some standards, but its not that bad either. About like Case, Victorinox, or other run of the mill moderate priced stainless steel knife.
 
Simple to use, fast, safe and does a good job. LANSKY KNIFE SHARPENING KIT. I have used one for years and every knife, kitchen, hunting, pocket or skinning type, all got very sharp. I do not use or like "sticks".
 
I finally learned to (in addition to the other excellent advice here) let the abrasive do the work - in other words don't really BEAR down on the abrasive, light pressure is all you need. As for the getting dull while sitting in the drawer I have wondered that myself and SM's seems plausible.
 
It can happen, but I suspect that sm's reply is mostly tongue-in-cheek.

There are basically 4 ways that a knife can be dulled.
  • The edge wears away or becomes rounded due to contact with abrasive material.
  • The edge is chipped/broken due to contact with hard material.
  • The edge is rolled/bent due to contact with hard material.
  • The edge oxidizes.
For a stainless steel knife to dull in less than a week due to oxidation alone would be highly improbable unless the knife were stored in an extremely hostile environment.

Even a carbon steel knife under reasonable conditions shouldn't dull anywhere near that fast due to oxidation. And if oxidation were causing that much of a problem, one should find other clues (e.g. visible rust) as to why the knife is becoming dull.
 
Not possible in a short period of time. There may be something about the sheath doing this.
 
There may be something about the sheath doing this.
That was my first thought too. However, the information I was able to find on the Covert (I don't own one) indicates that it is a folder. Maybe there's a fixed blade version?
 
How does a knife become dull in 3-4 days even if it is not used?

If a knife does , then either it wasn't sharp in the first place or you have some serious corrosion going on.

I have knives that have not been used for months ( as much as I try I still can't use all the knives I own ) , and they will still shave hair after sitting around.
 
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