Richard

Well, I’ll Sharpie it and check the angle before lightly plowing into it.  Thanks guys!

Thanks so much Organic, any idea about a microbevel?  The video that Clay made a few years back is where I heard mention of it.

Looks like more of a podcast with people joining in and asking questions.

Ha ha, lots to learn!

Who is this guy?

I think you have to first of all evaluate the condition of the blade.  Are there chips?  How severe?  Then decide the grit to use.  You start at 200 and after inspection, maybe go to 100 so less time is invested.  No chips?  Maybe start at 800 and go from there.

I guess I’m wondering about his claim of making the edge weak by not checking for a burr after 200, he got a bunch of likes so I’m thinking that us here on this forum constitute a different opinion.  I myself did two knives this afternoon and had a burr at 1600, did a couple of dozens stroke and I consider it a work of art.

Tommie, I agree with you about the clamp position.  Look at what I did yesterday to mine.  I used the existing table and stone rest.

A topic popped up in another forum regarding how far through the grit progression should one try and obtain a burr.  I commented that I will look for a burr as long as I can still feel one which is pretty high.  I got this response, am I wrong in my methodology?

Here’s the one I bought, it’s pretty inexpensive and it’s 250x.

https://www.amazon.com/gp/product/B00XNYXQHE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Greetings Dave!  It’s a great forum and you’ll have a short learning curve with all your experience.

Welcome to the forum Frank and get sharpening!

Yep, disassembling it and cleaning makes a world of difference.  You wouldn’t think that it would hinder your ability to clamp down on the knife that much but it does and it’s easy to do.

Totally agree.  I wanted to point out also that as you look the second photo of the finished product, there should be no reflection of any light along that edge.  If there is any, you’ve got more work ahead of you.  In this example, there is none.

I understood and wanted to let you know that I tried that.  The problem I had was when I tilted it back, the vise wouldn’t clamp down enough to keep it stable.  I think the vise loses its efficiency when an object is placed in it that doesn’t span the entire clamp.  Maybe next time I’ll try tilting it back and stabilizing the far end with a RAM clamp?

Good gosh, it is late there!  I tried clamping the knife at an angle so the second edge would be parallel to the table but the vise wouldn’t hold it in place.  Ended up clamping the entire knife down and working that second edge off the front of the sharpener at a 10-15 degree offset.  The worst part of doing it that way is checking the angle at…[Read more]

Yeah, it’s something I bought at Lowes.  Combination poly/linseed especially made for cutting boards/food stuffs.  Went out to the garage to take a picture but I must have used the last of it.