[dtec1]

Hey guys so this is probilly something I should have learned very well by now. Anyway I am making a large competition style knife. So the idea is a full flat grind with a convex edge. I am making this blade out of cpm s35vn. I know a lot of these type of knives are carbon but I wanted to make this from stainless. Now almost everything I read says covex edge is the way to go to keep the edge from getting chippy. I think that goes even more so with a stainless blade as they are generally harder. So in the past I always did a flat edge I would put the secondary bevel in on the grinder and go to my edge pro. So the edge pro gets to be a pain with large knife and also it cant do a convex edge. So what I have tried is to sharpen on the grinder on the slack right behind the idle wheel on the top of the platen. I have tried a few things first with a 220 belt then go to the buffer and knock off the bar. i have also tried to knock off the burr with a leather belt with honing compound and green chrome on it. I also tried to knock off the burr with a ceramic honing rod. The best i have done was starting at 220 grit and going all the way to 800 grit then to the ceramic honing rod....it doesn't get as sharp as i want it it has trouble slicing through thin paper it does get through kinda but not going clean through like it should.....i would really love to hear everyones method for doing a convex edge or ANY advice on the topic...