Darragh O'Flaherty

[Darragh O’Flaherty]

Everything sorted now, I thinned in out on 220/ 1000 grit waterstones and polished it up pretty good with 4000/8000, also sharpened it up by hand and its like a razor now, happy out just haven’t gone near it on the WE since. will post pics soon

[Darragh O’Flaherty]

Hey,

I am just looking at the knife and wondering as its a cladded knife and the parts that are blunt are the ones with no visible core steel behind the edge. will this effect the sharpening? time to thin the knife?

 

http://postimg.org/image/9ttjqzcgb/

http://postimg.org/image/cr1xxvnb5/

[Darragh O’Flaherty]

I spent an hour yesterday , starting at 600 finishing on 1000 to try smooth the edge, it is smoother but not much and it’s not sharp!

 

I am going to start all over and try raise a burr and go again.200 grit OK to start with or 400 be a better option?

 

 

[Darragh O’Flaherty]

Really appricate all the replies guys. Mark76 yes it’s a fantastic knife, very happy with out of the box edge and feel of the knife. What’s angle do you have yours set to?? Do you know the masakage factory angle?

 

I am going to try wit the same angle but just start at 400 and work up to 1000 grit. Will let ye know how it goes and maybe get some pics up.

Also going to buy and 1200 /1600 grit soon, what grit are the next ceramic stones as I only see coarse and fine printed on them? Are they much more refined than the 1200/1600?

Anyone any experience with Japanese waterstones for the WE, overkill for kitchen knives?

[Darragh O’Flaherty]

Its just over a year old, Sharpened about 20/30 knives with it.

[Darragh O’Flaherty]

Thanks for the replys! Yes maybe i chipped it with the 100 grit as I did make sure to make a Burr either side all the way along heel to tip with the 100 grit.

To answer a few questions to help figure out whats going on, Im using a angle cube set to 17 degrees either side. Im using the Pro pack one so its more like, 16.95 left and 16.85 on the other because i can’t fine fine the angle. The tip and the heel of the knife will easily slice paper but the middle section will not.

The knife is new ( 3 weeks old) reason I put it on the wicked edge is because I got a chip on the top and wanted rid of it which i did no problem.

I did scrub up and down a bit to help get a burr, I used the sharpie tip to see if the angle was around what I was doing it, i think its about right not too sure but i did reprofile as to get rid of the tip. unsure of how to use it to find where the position of the knife should be.

Has anyone any experience with this steel or any carbon steel?  as im wondering are the stones suited for sharpening this kind of steel, i’ve only ever used it with stainless steel type knives and i’ve got some good results.

 

thanks guys

 

 

[Darragh O’Flaherty]

yes i got a burr on both sides eventually just took some time

[Darragh O’Flaherty]

Not quite sure, recall someone saying 11 on one side and 15 on the other

[Darragh O’Flaherty]

I re profiled a Misono ux10 slicer from 70/30 to 50/50 at 14 degree either side. Its a swedish stainless steel factory edge, first time sharpening it

[Darragh O’Flaherty]

This is the exact same thing i went through but having bought the Pro Pack 1, I am delighted with the results. It gets a serious edge on all my knives, I will upgrade the arms and probably the clamp at some stage but the Pro pack 1 should be more than enough for what you want, it has for me so far anyway.
My advice is to get the angle cube as I found the only problem was the degree bar was off but this is to do with height of blade etc.

[Darragh O’Flaherty]

Will the new Gen 3 clamp fit into the hard case??

[Darragh O’Flaherty]

I see the clamp is up on the website for sale, might wait until the waiting list goes down to order. Is it true you can’t go as low on the angle as on the current clamp?

[Darragh O’Flaherty]

Nice! where did you find it on the website to order? looked everywhere 🙁

[Darragh O’Flaherty]

So 15 degree both sides and just do less strokes on the side closest to you as your using the knife. :unsure:

[Darragh O’Flaherty]

I have the Global GS-5 and the blade is symmetrical therefore 50/50 I use a 16 degree edge on this knife. Im very new to sharpening with the WE but been sharpening for work purposes for few years. http://www.globalknives.uk.com/sharpening
Global Sai website says to sharpen as you said.
Hope this helps.

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