mike

[mike]

I have a 2×72 belt grinder actually! 🙂

Normally I use it to repro file serious damage to the blade. I think what I might do is, like you said, thin the entire blade, not just the edge.

[mike]

If you don’t have to check the angle after every grit, my issue must be blade geometry.

I tend to sharpen my knives a lot with the work that I do. The knives I have now I’ve had for 3 years and they’ve seen a sharpening at least once a week. I’m very particular about keeping my knives sharp because in my line of work, a dull knife makes for rapid onset of fatigue.

I’m going to be getting a new set of knives here pretty soon so, hopefully I can get my knives back to being as sharp as they used to be. When the knives are new, I can get a very acute sharpening angles on them and they are really screaming sharp. Nowadays I have to settle for 20-22 degrees and maybe 4 hours of sharpness

[mike]

So I ended up sharpening like josh suggested, and I took my ceramic hone to work with me this time. My results I feel are that the edge still does not last very long. I did my best to have a very tactile burr on the edge at 200g, and all my strokes after 200g were edge leading passes. I feel like after today I need to resharpen again!

[mike]

ok i was finally able to get around to uploading pic of my knife versus my coworker’s

View post on imgur.com

View post on imgur.com

obviously the thinner one is mine. and his has never been sharpened, just steeled.

I’m off work today and tommorow, so I’ll try the method that razoredgeknives suggested. currently i dont have a method for thinning my knife at home. i recently bought a brand new bastard file, but i think that would probably do more damage than good haha.

When I go back to work, I’ll give my ceramic another try and see if it makes a difference

[mike]

I bought one before. To me it felt like it was not worth the anxiety of worrying about it falling on the floor. We have young cleanup guys that are, let’s just say “minimum wage, minimum effort” if you get my drift.

I even have my own F.D. bag I used to put my knives in when I left the department, but it just takes too much time to put them up.

[mike]

I use a medium cut butchers steel

I sharpened using a circular motion with the stones and finish with edge trailing passes

For the wire edge I usually alternate passes on each grit to get rid of the burr (as told by clay in one of his videos)

I sharpened at 20 degrees

I don’t hit bone, I use another beater knI knife for when I know I’m going to hit bone

[mike]

At work I cut lots of meat. Off the top of my head today I’ve cut over 500 Lbs of meat, and I came in late today so that’s not a full day of cutting. It’s mostly slicing through beef, chicken, pork, and or fat. A coworker of mine has a knife just like mine that he has never sharpened- I’ll get a picture of his knife and mine so you can see how much it’s been sharpened over the year. When I get off work I’ll also take some measurements of the width of the blade above the edge. Let me know if I need to take any other measurements.

 

As for using all the stones- I feel like the only way to get my knife back to being really sharp again is if I go through all of them. I’ve tried just going up from the 800g, but the edge doesn’t seem to last as long

[mike]

I just got the basic machine with the intention of not getting anything I don’t need

[mike]

Ok great thanks for the confirmation on that. Now I’m not sure whether or not to get upgrades or more stones. I’m really anxious to see what kind of finish I can achieve but I’ve also got a lot of flat ground knives to sharpen

[mike]

it is a grooved butcher’s steel. the blades i use are not very hard – the edge degrades very quickly.

[mike]

The knives I use for work have soft metal which I’m not sure how acute of an angle I can get them to before the edge starts to chip. I’d love to be able to get a mirror edge on my work knives that’d be great. As for my pocket knives I’d like to be able to get screaming sharp mirrored edges.

[mike]

I wiped down the whole blade with the new cloth and let it sit on my bed side table overnight

[mike]

I used a tuff cloth with tuff glide rubbed into it .

im not sure if putting a patina will help in this situation. I need for the knife to be completely food safe so that if it comes into contact with food, i won’t give customers tetanus or anything.

[mike]

any updates on how youre getting a long with your knives and how they do at work?

[mike]

hmm, i thought that with alternating strokes the burr comes off automatically

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