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The Newbies Arena Are you new to knife making? Here is all the help you will need. |
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#1
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How do you sharpen your knives???
Ok guys so I am curious how does every one sharpen there knives??? I learned on flat stones and then when I shattered $1000 worth of glass/ceramic stones I found the edge pro system wich is one of the best things out there in my opinion any way...but I have tried mAny things including the electric machines using my kmg on a slack belt the a buffing wheel to get rid of the burr. I just got those cardboard wheels that have carbide on one and rouge on the other (haven't played with it yet tho...) anyway there are a million ways out there and I thought it would be a good topic I bet we all could learn different techniques from each other so what do ya use? how do you rate compared to others? any tips for the rest of us?
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#2
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I sharpen my knifes with Japanese waterstones. I do have one 600 gritt natural stone. I use this for new knifes or knifes with a chip in the blade. A very big heavy stone it is. Besides that I use a King stone 1000/6000. It's fairly soft. I do have to flatten it often. After flattening I make sure to dull the edges; if I don't I will dig into the stone during sharpening. I like the feedback that this soft stone gives me. Although I will buy harder stones soon. At this point I can do with a little less feedback (I will find out soon). Advantage will be less lapping time to get the stones flat. Also faster results. I like to have a higher grit also. Probably 10000 of 12000. I feel like I earned a new stone by using them on a regular basis.
Even after many years I am still learning. I recently found out that a narrow blade gives me the perception of a small angle when I hold it against the stone. In other words: I must hold a narrow blade at a smaller angle than I plan for at first sight. On the other hand: With a broad knife, the back of the blade climbs more and makes the angle more detectable: A little tilting of the bevel means a lot increase in distance between the back of the blade and the stone. Using a marker on the bevel must be one of the best tips for a beginner I reckon One thing that still remains hard for me is keeping the point of the blade as sharp as possible.... |
#3
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I will start with a 400 grit belt.
That is just to get the initial edge on there. Then I use a big medium EZE Lap diamond steel on a block I've had since 2002 to form my edge precisely where I want it. Depending on use I'll give it a few swipes on a hard Arkansas stone and that's that. If I get someone who insists on a full on razor edge then I strop it on 5000 grit diamond compound on leather.
A razor's edge is for wood carving or leather, not for knife work, I put a working edge on my knives especially kitchen and skinners, but the customer is always right even when he's wrong. By the way, a razor edge isn't hair popping off your arm, it's shaving your beard sharp, my medium diamond will cause some hair to pop and the Arkansas adds to it, but I can't shave my face with it. I like the guy who told me HOW to sharpen a knife! Said I had to use a figure 8 to sharpen a knife, something I don't do unless it is really bad, but that's what the belt sander's for. I swipe across the stone as if I were slicing an apple at about 15 degrees and never backwards as backwards leaves a burr. Oh I hold the stone in my left hand and give it a twirl, the twirl is for the tip to keep it pointed. It's just how I learned. Yes I have cut myself a time or two which is why I don't sharpen knives after a few beers. Last edited by jimmontg; 08-06-2016 at 01:09 PM. |
Tags |
angle, arrow, art, beginner, belt, bevel, blade, buy, diamond, edge, flat, hand, japanese, knife, knives, leather, make, sharpening, small, stone, tips, wheels |
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