Any tips or suggestions about sharpening an RSK Mk1 (my first flat ground blade)

1. Get a Blue/Red DMT diamond stone (folding paddle type) and grab a few old/cheap knives to practice on
2. use blue side first
3. keeping basically the same angle stroke (sharpen) one side of the blade 25-50 times on the blue to get a burr, sharpen other side of blade same amount of times to remove burr. Works best if you start with a heavy presure with the first stroke and gradually get lighter.
4. Do the same with the red side (if you want a more polished edge)
5. strop a few times on a leather belt with a little brasso/mothers polish/ect.

That is easy to do and will give you a razor sharp hair shaving edge perfect for a regular use knife. There are other methods and devices that will do the same (like a spyderco sharpmaker), but the folding DMT paddle/leather belt combo is easy to carry, easy to set up, and with a little practice gives excellent results. Or, you can send it back to Benchmade for their sharpening service. (Don't be afraid, BM's customer service is the best) <img src="/images/graemlins/cool.gif" alt="" />

You did a good job explaining the procedure. I would only add that it´s important that the burr should run over the entire length of the edge. The parts without burr usually stay dull. To my observation it´s a common beginners fault to switch to the other side before the first is really done. That way the parts that are used most frequently don´t get really sharp.

Also, just wanted to add that if stroping does not remove the final burr it means you probibly sharpened with too much pressure. This can be fixed though. After you have done the final stropping if you still feel a burr or feel a lopsided edge lightly run the side with the burr on the stone keeping the same sharpening angle, lightly do the same to the other side. Do about 5 or so of these alternating light strokes ending on the side that had the burr. Then strop again, it will be just as sharp, if not sharper. <img src="/images/graemlins/cool.gif" alt="" />

Hutch, I have to ask: you haven't managed to dull it allready <img src="/images/graemlins/confused.gif" alt="" /> <img src="/images/graemlins/grin.gif" alt="" />. Seriously, some of the knives being produced today almost defy getting dull. I just received my RSK after wanting a Benchmade for some time. My hikiing partner has one, and we are truly amazed at the performance of S30V and my Fallkniven's VG10 laminate. I personally believe to many people are OVERSHARPENING knives. Get a fine ceramic hone and dress the edge frequently. I think this will dramatically reduce the need for sharpening. It's very much like target shooters workiing up the ultimate load for their rifle. By the time they find it, the things half shot out. Theres a lot of very sharp filleting knives out there that started out as bowies <img src="/images/graemlins/tongue.gif" alt="" />

That is very true, I can usually keep the hand sharpened hair shaving edge I put on one of my S30V Benchmades for quite a while if I strop it often. Unless you were whittling, cutting heavy cardboard, splitting wood, or doing something else heavy duty with it the edge should have lasted until now with maybe a few strops.

No, not yet Chris - but I'm trying. <img src="/images/graemlins/grin.gif" alt="" />

This is my first flat ground blade and I didn't know if there were any differences in sharpening techniques.
(I usually carry a Sebenza - hollow ground) I thought I would seek-out the info in advance, before I needed it.

I've stropped it a few times to bring it back to shaving sharp.

I have been using the RSK as my EDC and it is performing and holding up very well.

I received my RSK Mk1 this week. Now I'm wondering what blade angle is used by Benchmade at the factory. I've read that Gerber uses 15 degrees, and I think I read somewhere that Benchmade also uses 15 degrees. Can anyone confirm that?? Also, does anyone know what angle Buck uses?

OK, I missed the 30 degrees inclusive on Doug's knife description site. But I'm still wondering what angle Buck uses for their blades. Anyone know??

The thing about Benchmade knives is they are all sharpened by hand from the factory, so the angles may not be the same.