NotSharpEnuff

Welcome Hasnen tool repair! It is always good to have new voices contributing to the discussions.

This knife looks thin and flexible. If so, it may be moving while you’re trying to sharpen it.

I’m in the same boat on boxes. I’ve been using a utility knife for opening most packages because that tape residue is a real pain to get off of a blade. It makes it more difficult when the blade is extra sharp too because there’s more risk of getting cut as well.

Looks good!

Paper has a grain to it, so it is usually easy to cut in one direction. If a blade is very sharp it will cut paper with and against the grain.

The best way to get rid of residual scratches is to go back a few grit levels. This is counter intuitive, but it works. Fine grits remove material slowly and won’t get deep scratches out without a lot of…[Read more]

I like to learn from videos. Its like getting to stare over someone’s shoulder while they sharpen. This is an old one, but there’s a lot of good information shared in it. He doesn’t do everything the way I would do it, but his results are nice.

Welcome Richard! Soon you won’t have a dull knife in the house and will be searching for more to sharpen.

Welcome Brian!

If you want a perfect mirrored finish then I would suggest some lapping films and some additional strops. Aside from that, all it takes is time, consistent technique, and attention to detail.

Welcome!

I’ve seen those as well. That line has a stunning aesthetic and Yu Kurosaki is a well respected maker. Prepare to have your world realigned.

Clay has a top quality product and has surrounded himself with a quality team as well. Their customer service has a well earned reputation for excellence.

There are a lot of factors that determine the price of a knife. Blade steel is one of them, but isn’t the be all determiner of quality or function. I might have given you the impression that it is more important than it is. The harder the steel, the more prone to chipping it will be. If you want a knife that you can use without too much fear of…[Read more]

That looks like it would be a fine knife. It might be a bit overpriced for a VG-10 blade. If you’re thinking VG-10 is the way you want to go you can get a Yaxell Mon 210mm for about $80. I have one of these and it holds an edge pretty well. It is a bit on the heavy side of Japanese style knives and the grind isn’t mind blowing, but it shouldn’t…[Read more]

I’m not sure. I would call Wicked Edge and place an order over the phone. A real person always answers when you call during business hours and they will get it all sorted out for you.

This is the one that I have and it is a wonderful knife.

https://www.chefknivestogo.com/ka24wa.html

I would guess use habits are the cause of the edge always rolling one direction. Unfortunately, knives that get used will dull either from rolling, chipping, or just general rounding of the apex from wear. With kitchen knives in particular you can slow this process by proper blade care (which I’m sure you already practice) and using a good cutting…[Read more]

That’s impressive for sure.

That does look suspect. I’m particularly wary of the “ships from China” bit because all WE products are made in the USA these days. I don’t know why anyone would legitimately sell for such a low price since it would be at a loss. I’d pass on that.

Stropping is the only stage of the sharpening process where what I would consider “rounding” to be a potential issue. If you don’t have the angle sufficiently matched as you progress through the grits you can miss the apex and end up with an edge that doesn’t preform as well as it should. This is where the use of magnification can be very helpful…[Read more]