Hey INGO.
Im pretty much an amateur at sharpening...I can put a useable edge on an axe or hatchet...and can keep my knifes workable...at least I thought.
I got a new japanese water stone 1000/6000 combo for christmas and have been fooling around with a couple of my carry knives...and theyre duller than ever now. A leek and a Junkyard Dog..
I can get a decent feeling "bur?" on the 1000 side, but as soon as I hit the 6000 side they become butter knives with polished edges
Im afraid that I have screwed up the angles....how can I fix it?
How do the pros keep the angle right with such a small surface area to work with? Im laying the blade flat on the stone and rolling the spine up until the slurry pushes out in front of the blade.
I dont have a strop but I have plenty of scrap leather.
Please and thank you
God bless
-Shred
Im pretty much an amateur at sharpening...I can put a useable edge on an axe or hatchet...and can keep my knifes workable...at least I thought.
I got a new japanese water stone 1000/6000 combo for christmas and have been fooling around with a couple of my carry knives...and theyre duller than ever now. A leek and a Junkyard Dog..
I can get a decent feeling "bur?" on the 1000 side, but as soon as I hit the 6000 side they become butter knives with polished edges
Im afraid that I have screwed up the angles....how can I fix it?
How do the pros keep the angle right with such a small surface area to work with? Im laying the blade flat on the stone and rolling the spine up until the slurry pushes out in front of the blade.
I dont have a strop but I have plenty of scrap leather.
Please and thank you
God bless
-Shred