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We have a massive amount of Edge Pro products so we figured it would be good to have a whole section on how to use the machine and what to use on it.
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First Tanto

Sat Jan 25, 2014 9:51 pm

Today I had the opportunity to sharpen my first Tanto, I was a little apprehensive but confident that the EP Pro would deliver as long as I did my part.

I found that the angle was 23 degrees on both the main primary bevel and the front bevel so I got lucky there. I used the sharpie to confirm the angle, and set it all up with the angle cube.

I had to experiment a little to find the best way to reach the front of the blade but it wasn't hard, basically it is like sharpening the tip of a knife. I repeatedly painted the target area of the bevels to make sure I was hitting the right spots.

This first picture is just to show where I positioned the knife to reach the front of the knife.
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The blade took a nice edge, extremely sharp and nicely polished.
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My apologies for the picture quality, I really find it difficult to get good edge shots, I always have.

My progression was:
All EP stock stones by the way:
220/400/600/1,000/3k tape/6k tape.

To be honest, it was pretty easy. The owner did try to sharpen it himself on a stone and I had to work around that a little but all in all it was quite a rewarding project.

I no longer fear this style of knife.

Peter

Re: First Tanto

Sun Jan 26, 2014 5:17 am

Tanto blades are a PITA. Also pretty much useless IMHO. Mostly I see Emerson single bevels that have been abused. Different angle on the Tanto portion than the rest of the edge then serrations on the back half. I can't for the life of me see why anyone would purchase a knife like that. Useless!

The EP is a good way to go when dealing with them. So much for my Tanto rant.

Nice work Peter!

Re: First Tanto

Sun Jan 26, 2014 8:10 am

I love Tanto styled blades. They have their uses , but just not in the kitchen.

The whole point of the tanto is to have a secondary point for making snap cuts..

Personal Knife
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Customer Knife
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The trick is getting the overhang right off the blade table so you can do the Tanto without moving the blade. I use sharpie to mark where on the blade table I hold the blade to accomplish this , obviously every knife is different.

The other trick is going to the rough stuff on someone elses knife where they have tried to sharpen it themselves , you really want to get that secondary point crisp , otherwise the knife doesn't function as intended.

Re: First Tanto

Sun Jan 26, 2014 9:13 pm

Thanks, at first I was with Pete wondering why I would ever want a Tanto but after reading your post Sadden I'm wondering why I don't have one. Nice pictures, thanks for posting them.
Peter
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