Matt

[Matt]

Thank you both for your replies.  The knife She is using now is special and wouldn’t want it to be completely replaced, though she is open to trying something new.  It is just the existing blade is very flexible, so much that the other one she has is slightly bent from extended use.  I was looking for a similar knife with a blade that is stronger.  I’m just personally surprised to how far forward on the blade she cuts vegetables with.  For sure the food doesn’t taste any different and that’s all that matters.

[Matt]

Hi Robtber,

What is the Leatherman knife model that you are trying to sharpen?  I have a PSTII that I have found to have irregular angles on the blade.  My PSTII has a serrated edge towards the heel, but only a short 1.5-2 inch blade in front of that.  I used a felt pen to identify my angles before starting my sharpening sequence, which really helped keep it looking like it came from the factory.

Matt

[Matt]

Good Day and thanks for everyone’s response on my question.  I had a feeling that due to the curvature of the boning knife’s tip, it would require additional reprofiling or that I had to reposition the knife within the vise.  Thank you for the tips on blending the different sections.  I imagine when Marc H says to keep the stone perpendicular to the knives edge, that angle would drastically change while moving along the curvature of the tip?

 

 

 

[Matt]

That’s some good information tcmeyer.  I have personally used a bench grinder for reprofiling some old knives at the tip where it broke off.  It has helped with repurposing a good knife, but I would be hesitant to run it across the full length of the blade.  I like the idea of the variable power adapter and the reviews for this model seem good given the feedback being used on all sorts of electronic equipment including routers.

 

[Matt]

What’s the general consensus on how often to clean your stones?  I’m sure this is case by case, but I’m just curious as I’m knew to all of this as well and have only sharpened say 20-25 knives on my setup.  I probably spend more time on each stone than the more advanced users simply trying to erase the previous grits scratches for a more even polish.  Having a general idea will help.  Thanks

[Matt]

Thanks for replying to my question Marc,

I appreciate the detailed reply.  Is there a grit number you work up to before using the ceramics?

I do notice that the shallower beveled knives hide the scratching vs. my EDC which has a longer first bevel.  I should probably work on the kitchen knives first to break in the stones.

Lastly – do you feel the paste type stropping compounds in paste form are better for beginners to apply vs. the sprays?  I saw some videos online that show how the strop can become an uneven surface if not applied appropriately.

Thanks again!

[Author]

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