When it comes to freehand sharpening, refining the radius tip of a knife requires more meticulous strokes compared to honing the straight, flat section. The challenge lies in ensuring that only a small point of the tip touches the stone at any given moment. A helpful technique involves maintaining the angle and position of the blade while adjusting the curvature. This is achieved by subtly lifting the handle, employing your elbow’s motion to match the intricate curve of the tip accurately.
Focusing specifically on the Benchmade CPM20CV knife and utilizing the 600 Naniwa Bubble Gum and 1K Naniwa Goken Pro stones, these sharpening insights highlight the nuanced approach needed for this particular blade and stone combination. Mastery of the freehand technique, coupled with these specific tools, allows for precision in refining the tip’s radius, ensuring a well-honed blade for optimal performance.
