How do I sharpen a single edge knife?

[GB]

I got this pocket camping knife because I like to carry a blade mostly for opening packages and light cutting work that I may need throughout the day. I hate having something big and bulky in my pocket though. This knife seemed like the perfect solution. It is called the 22g because it only weighs 22 grams. It is made for hikers who need to pay close attention to weight. I do not think the knife itself is all that good, but it is fine for what I need it for. The problem is that bit is pretty dull ootb. Because of the design it is a single edge. I have never sharpened a single edge. How do I do it? I am using an edgepro system. Do I just sharpen one side without flipping it like usual and then remove the burr? It there anything different I should be doing?

[Rob Babcock]

You can either go thru all your stones and debur at the end or debur between each one. You can do it easily by hand on the same EP stones. After each stone and each time you debur, cut thru a wine cork if you have one.

I'm just hitting the sack but I can give you more detailed info tomorrow. But it's really not any different than any other edge; you do 99% of the work to one side.

[GB]

Thanks Rob. That is exactly what I needed. And now I have an excuse to open a bottle of wine :)

[Rob Babcock]

You can also cheat an put a micro-bevel on the backside. I promise I won't tell anyone.

[GB]

How would I do that! Also, because of the design, would it make it more likely to cut me when in the closed position?

[Rob Babcock]

Originally Posted by GB

How would I do that! Also, because of the design, would it make it more likely to cut me when in the closed position?

Looking at your pics, the knife seems to have a full flat grind with a micro-bevel at the edge. The resolution is limited but am I correct? At any rate, do the "main" side just like you'd do any knife. Find the edge with a Sharpie and go at it as usual. If you really want to keep it "single bevel" (if it really is) then debur the back side totally flat on a stone. With a knife like that, a minor bevel on the back side will greatly enhance the durability and longevity of the edge. Flip it over and just grind the back. The exact angle isn't important so long as it's consistent, just keep the bevel small.

If I haven't been clear enough I'll address this again after a few hours sleep.

[pacanis]

That's certainly an interesting design, the way it folds with the blade exposed.
My EDC is a Kershaw Ken Onion Blur. It opens boxes very well ;^)

[GB]

Thanks Rob. I think that makes sense.

Pacanis, I had a Swiss army knife I was carrying, but I felt like I had a pocketful of rocks. This knife weighs next to nothing and has a super thin profile. It is a trade off though because the blade itself is the dullest I own. It can slice through packing tape, eventually.

[Rob Babcock]

Time will tell if it will take an edge. You just have try it and see...

[GB]

One of the benefits of it being such a crappy knife is that I am not scared to try stuff on it to make it better. I seriously doubt I could make it much worse.