Marc H

It definitely is fun but don’t become impatient.  Take it slow around the knives, otherwise, it can get ugly (no reaching over the knife to grab something, bring it around the back).  And always go for the burr, you can’t go wrong.

The fun is soon to begin! Focus on developing a consistent technique and work on your junk knives first.

Am I seeing this right?  Looks to me like the DPI are identical, it’s just that more material has been removed from one side.

Do you think they’d be suspect to scratches from the magnets?  That would be my primary concern as you pulled them off and on the fixture.

If you are doing a 70:30 edge as shown in the drawing then both units are capable of that. The angles are identical on either side but the blade is intentionally sharpened so that the ratio of bevel sizes is 7:3. You simply need to spend more time working the side with the larger bevel.

That said, if you are trying to do different angles on…[Read more]

Welcome Mark!

I can certainly see how a knife sharpened at those low angles can be incredibly sharp, what is the HRH on those?  Seems like they’d have to be really hard in preventing chipping.

I haven’t used water stones in years and get as good as, or better results with the various combinations (depends on the goal as to which combination I use) of diamond stones, ceramic stones, lapping films and strops.

Works now.  I ordered a can of Ballistol Multipurpose Oil and bought three grades of wet sandpaper at Lowes yesterday and practiced on a paring knife I have that’s full of scratches.  Worked great, took about an hour.

Looked to me like it had never been resolved so that’s why I opened the topic back up.

9.7 micron, 7.1 micron, and 5.0 micron respectively.

See page 2 of this thread: 2200 / 3000 stones.

What did you ultimately decide to go with?

Pretty impressive setup for sure, did you get the Work Sharp or a bench mounted system?

That’s a nice set of knives.

There are quite a few YouTube videos available on removing scratches and they’re all different from each other so I guess take your pick.

Great video, thanks.

Is there a video that you know of that instructs on how to grind that heel down in order to begin removing that curve?

What is everyone’s take on the Sandoku 22 degree inclusive that was suggested years back.  Was there ever a conclusive decision made?  Seems to me that the edge would be  extremely effective when cutting fish and vegetables but you’d have to refrain from most anything else.

Looking to buy some files and start on serrated sharpening, which ones do you prefer?  I don’t see the link to your video.

Here’s my take: If you love sharpening as a hobby unto itself then go all in and get the WE130 or even the pro pack 3 if you can comfortably afford it. The self centering clamp design makes getting a blade clamped as simple as the flip of a lever.

If you’re just interested in keeping things sharp for utility sake (and you view sharpening as a…[Read more]