Braden Wright

[Braden Wright]

Thanks for the feedback (I see both of you on lots of posts so I’ve already learned a lot from those)…. I was hoping for a more direct answer but unfortunately its not always that easy (found same thing when I started getting into BBQ). I feel confident that I’ get good burr on the 100’s and the 200’s before I move on…. after that I wasn’t trying to form a burr (seemed like some people did it for higher grits).

Good advice about light pressure I think my first couple knives I was heavy handed but then I was watchin more videos and on the higher grits people were saying pressure was only the weight of the blade so I’ve been staying pretty light (but lighten as I go)

Sounds like I just need to practice more and start doing more testing along the way (I grabbed some 1/4″ hemp rope and am going to get some wood), I just don’t think I was giving myself enough feedback. I still have a lot to learn but I feel pretty confident to be able to improve as I move forward (which I wasn’t when I posted…. biggest things is I was worried about practicing bad habits).

[Braden Wright]

I like the idea of swing by the store this week and grabbing a Kershaw leek or something like that. Probably be good to have a smaller knife so I can try different things out with out spending the time it would take on a 7″ blade.

I also like the idea of getting a chinese clever… that way I have a kitchen knife to practice on that I’m not worried about screwing up. Anything specific I should look for with the chinese clevers or pretty much anyone should do the trick?

[Braden Wright]

Thanks everyone good input…. gives me a few more things to try.

I think part of my confusion of can to much finish be bad is summed up here…. so maybe I missing something…. b/c I had been through posts “The perfect combination of toothy and polished” and some others…. and to me seemed like a lot of people like toothier edges for slicing…. But the in Cliff’s quote above…. he asks why it would be sharp if it can’t cut paracord…. and purposes that every girt you increase to test and that it should cut with less force which to me means its getting sharper every grit you go up which sounds like the opposite to me?

Being a noobie its very possible that I’m rounding my apex with my higher grit I supposed (I did read recently with water stones sounds like too much slurry, paste can round the edges, I haven’t lapped but I know that can round it).

I have an angle cube I’ve been trying to keep it within .20 degrees I’m thinking maybe this isn’t accurate enough?

I think I need to start doing some consistent tests to see how I’m doing I like the idea of cutting hemp and someone post a video of whittling wood.

[Braden Wright]

That was a really good video. I like the idea of getting some wood to widdle as sharpness test…. I think part of my issue with the finger tests/paper tests/etc was that I couldn’t after sharpening test the durability or how it would hold up but think I’m going to find some wood (I’ll probably start with something a little softer) and some hemp rope (heard that mentioned a few places) so I have a baseline for my knives. I definitely won’t need any thing sharper/more durable for what I’m doing

[Braden Wright]

Good advice on waiting for the micro bevel til I become more comfortable… I haven’t tried it yet but I should probably sharpen my skills first.

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