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How to Grind a Moran Edge

The moran or convex edge is a blade with a single bevel that curves to a point. This blade is stronger and more durable than edges that have a secondary bevel and thinner edges. The Moran edge typically is not quite as sharp as other types of edges because it is thicker but that gives it the strength that many people find attractive. Unlike the flat-edge blades that also have a single bevel but continuously taper to their edge, the Moran edge bulges at the center of the blade. This makes it the best knife for heavy tasks such as chopping but also makes it one of the hardest to sharpen or grind.

Things You'll Need

Slack belt grinder
Sharpening belt
Gloves
Safety glasses

Instructions

- 1
  Clamp your slack belt grinder to the edge of a table or bench. Make sure it is secure and has a sharpening belt on it.
- 2
  Turn on the grinder. Hold your knife in both hands while standing over the grinder from behind with the edge of the blade facing away from you.
- 3
  Lay the blade into the edge of the belt at the the top of the bevel which is located where the blade bulges at the center. Pull the blade towards you while rotating it downwards into the edge of the belt. As you reach the edge you should have the blade rotated downwards at about a 25 degree angle. This is called stropping the edge. Pull straight back when stropping the blade; after each strop shift the blade to the side and strop again to cover the length of the blade.
- 4
  Flip your blade over and repeat Step 3 on the opposite side until the edge of the blade has reached desired sharpness.

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