So what grit of belts were you using, only two? Are you sharpening all the knives at the same generic angle or are you matching the already existing angle of the knifes given to you?
I mainly use the P120 and X65. I like my edges to have a bit of bite to them, with the more coarse finish and having the tiny "teeth" to them. I found that leaving a bit more coarse edge allows the steel to hold it's edge longer than finer belts. May not look as good as polished edges but it's all about function and not appearance. As far as angles, kitchen knives are done at 20 degrees convex. Pocketknives, tactical folders, fixed blades and such are done at 22 convex. My personal tactical folders and fixed blades I take them to 20 convex. More bite and that convex cross section still supplies strength with the slightly thinner edge. That's the beauty of the Ken Onion Elite Mk2 system is you have endless possibilities to tailor your knife or knives to specific uses or personal preferences.
Thanks for posting this! I was having such a difficult time finding a soft loop system that would work with my Izula, I had no idea that Esee made one.
No, the best knife for an American to carry on the 4th should be American made. In fact I only carry American made knives throughout the entire month of july, granted most of my knives are American made with only a few being made in Japan Switzerland Germany and Canada. I don't own a single Taiwanese or Chinese knife.
My first knife was a blue buck folding knife similar to that gerber you could see through the handle scales I thought it was awesome as well! Sadly I don’t know where it is anymore I had a bad habit of losing my knives back when in my younger years! Awesome video!
