Sharpening Kershaw Outcast?

[LooseGrouper]

I recently purchased an Outcast and was hoping someone here would have some advice on making/keeping it sharp. I have a few questions, so I'll just list them:

1) How sharp should it be? The edge that came on it is a far cry from shaving sharp, but is this deliberate since this blade biased toward chopping chores? What's the "perfect" amount of sharpness?

1b) I've heard people talk about sharpening different portions of the edge to different levels (fine near the grip, coarse closer to the tip). Any real utility to this?

2) The angle of the edge seems a little excessive. I'm not very good at sharpening knives so I usually use a Spyderco Sharpmaker, but it seems to be hitting high on the bevel. Again, this may be due to its intended use for chopping, but I'll admit my ignorance. Do I need to just use a stone and maintain the current bevel, or should I attempt to change the bevel?

3) Since this is my first D2 knife (and a big one at that), how tough is this steel going to be to sharpen?

Thanks in advance for the help.

LG

 

[Don Gwinn]

It needs to be sharp enough for what you do with it. If you want to do finer slicing, it needs to be sharper.

D2 is not terribly difficult as a rule, depending on the hardness. If you need to reprofile the edge, though (taking your factory edge and making it shaving sharp sounds like it might require this) then settle into a comfy spot before you start. You'll be there awhile.

 

[LooseGrouper]

Thanks for the input, Mr Gwinn.

I bought it hoping to replace my kukuri to take advantage of the straighter blade (kukuris seem awkward for some jobs). I plan to use it mainly in hatchet mode (clearing small branches from around the deer stand, splitting kindling, etc). I don't plan to use it for anything delicate like whittling or field dressing, but I would like some versatility. A razor edge is not necessary, but a good working edge (same as a wire edge?) would be useful.

Since I don't know much about edge profiles, does anyone have a suggestion on what the angle should be? Should I try to make it fit the 40 degree V of the Sharpmaker? Has anyone else with one of these knives decided to reprofile the edge?

LG