CRKT Crawford Triumph N.E.C.K knife Sharpening (Tanto Blade)

**havoc69** · 23-01-2012, 15:07

Hi All.

I received a CRKT N.E.C.K knife from my wife this Christmas. I returned the said knife 2 days later as it was as blunt as a butter knife. Swopped it for a new one and it seems allot better.

I would however like it to be a bit sharper than the present moment. With it being a emercency knife (cutting or fighting if need be) how do I go about getting it sharper without making a mess of things.

I have no experiance in knife sharpning at all. Here are my thoughts:

1. Dont want to make the blade worse.
2. Dont want to screw up the tanto blade/ Tip
3. I would like it sharp but it does not need to be a razor. (As i understand having a edge that sharp might make it go dull very easly and it might be a "weaker edge" please correct me if I am wrong).
4. I read something about raising a "Bur" but have no idea what and how. Grinding away on one side only or working both sides with equal strokes
5. Also saw something about different types of edges (sharp edge, multi angle) but again no idea.

Would be using a Lansky from a friend but with 0% experiance with the Lansky.

Any help would be greatly appreciated.

**havoc69** · 23-01-2012, 15:35

O and then they say that the knife also has a "aggresive reverse curve edge" whatever that means. Now I am even more confused.

**supaswan05** · 23-01-2012, 16:27

YOu are in the same position i was in a couple of months ago. Not wanting to screw things up i sent my knife to Sharp Edge and they had done it for me for nothing. Im not sure what they normally charge but it was crazy sevice.

Unfortunately i have no experience with knife sharpening in order to give you hints.

However please post back if you come across any decent guide ot how to's

**wthang** · 23-01-2012, 20:24

The biggest issue with sharpening a blade is patience.

The N.E.C.K. has a pretty neat factory edge angle. I just bought myself a S&W sharpener which has a ceramic side and an "edge breaker" carbide side. I am more versed in putting the edge to work than creating it but my logic (and I could be wrong) is that you will develop a bur on one side when you sharpen a blade. This is more evident when you change the edge angle. Just keep going at it but be aware of it as you don't want to loose too much.

There is no such thing as a blade which is too sharp. What are your intentions with this knife? I hate having to use my EDC blades on anything but flesh :)

If it is your EDC blade keep it as sharp as possible and ignore anyone that tells you otherwise or bitches about you not using your knife. I carry a firearm whenever possible but still believe in cutting your way in (or out) of a fight.

I love the knife but for my medium hand size I found the grip a little small. I put a monkeys fist at the top of the handle which aids me in accessing the knife. What I then only concetrate on is gripping the ball in pinky and the rest falls in place after.

When I train I like to keep EDC stuff on me from time to time as it allows me to see its constrictions in terms of accessing. I once though had a class covering accessing and "accidentally" drew on my attacker. Thankfully I noriced as soon as I felt the grip and pushed my advancing attacker off taking a step back myself... I think I got a bigger fright as he never knew untill I showed him what happened :) Needless to say I took it off after.

**Vaal** · 23-01-2012, 20:44

I had the same problem with both my PECK in the dark knifes but used a "mini crock stick" sharpener regularly on both of them just to polish the edge back. They are the knifes that work the most of all mine (one on the bakkie keyring and the other on the house keyring). If you ever want to treat yourself or a friend that has everything, buy a Mini Crock Stick sharpener and it is a lot less than R100.

**Rjowen0984** · 23-01-2012, 21:57

I think they talking about hollow or convex grinds when they say "reverse curve"

Check here for edge geometry: http://en.wikipedia.org/wiki/Grind

When they talk about Multi angles they refer to multiple bevels on an edge. Look at edge number 5 on the wiki link above.

You don't need to worry about wether it is hollow gring or Multi beveled all you need to focus on is the "last" or cutting edge.

Being a beginner I would suggest you keep the factory angle, don't try reprofile. Usually manufacturers will list their angles somewhere then set the lansky to the appropriate angle.

Tip: use a permanent marker and draw a small line on the final cutting edge(only the final edge, not the whole blade!) when you stary sharpening check that all of the marker is "sharpened" away. Ie if the marker is left close to the edge then the angle used is too small if the marker is left to the body side then the angle used is too large.

If you are serious about sharpening then invest in a good guided system such as edge pro. Or if you are passionate enough to go free hand then all you need is a good collection of stones. Either way if you sharpen regularly then lansky will not cut it for long!