Knife Sharpening

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  • RTDoug

    Plinker
    Rating - 100%
    1   0   0
    Jan 24, 2009
    112
    16
    I used to use Arkansas stones and oil.

    After reading about and buying convex edged knives I changed my mind.

    Convex grinds and edges seem sharper, last longer and are easier to maintain, at leasts to me.

    By geometry the edge is supported my more metal.

    Now, with my freehand stone sharpening it is evident that a convex edge is formed anyway.

    The convex ground knives I have were the sharpest out of the box I have ever seen....bar none.

    That being what it is, MHO, I now use a mousepad and fine sandpaper.

    Starting at 400 grit on a dull blade, working up thru the grades to 2000.

    Then onto a leather strop I made, imbedded on one side with black polishing compound, then green on the other for final polish.

    The hollow ground and flat ground blades I have all are now convex edged.

    My .02 :dunno:

    Regards
     

    danielocean03

    Come in, Manacle Shark.
    Site Supporter
    Rating - 100%
    6   0   0
    Nov 23, 2008
    6,721
    48
    Hamilton County
    I've got a Lansky kit, and some blades I can get super, super sharp, and others I can't get an edge on no matter how hard I try. I know there must be a difference in blade steel and/or angle, but I've tried and tried on some that I just couldn't get as sharp as I like and I took them to the 1500 for Graham and Susie of Knife Sharpest to take care of.
     

    danielocean03

    Come in, Manacle Shark.
    Site Supporter
    Rating - 100%
    6   0   0
    Nov 23, 2008
    6,721
    48
    Hamilton County
    * On another note about sharpening, do those long belt-sharpening systems alter the heat treat of some steels in any fashion? I don't want to ruin that on one of my new RAT knifes, or better if I pull the trigger on a Busse / Bussekin knife.
     

    tyler34

    Grandmaster
    Rating - 100%
    2   0   0
    Dec 2, 2008
    8,914
    38
    bloomington
    * On another note about sharpening, do those long belt-sharpening systems alter the heat treat of some steels in any fashion? I don't want to ruin that on one of my new RAT knifes, or better if I pull the trigger on a Busse / Bussekin knife.

    not if you use them right and don't allow the belts to heat them up by making quicker passes and have a bucket of cold water nearby to dunk the knife into.
     

    WhitleyStu

    Keep'em Scary Sharp!!!
    Rating - 100%
    11   0   0
    Feb 11, 2009
    1,467
    63
    Whitley County/Allen County
    These are the two machines I use most.
    Tormek…
    sharpeningservice003.jpg

    1”x30” leather power strop…
    sharpeningservice005.jpg
     

    RTDoug

    Plinker
    Rating - 100%
    1   0   0
    Jan 24, 2009
    112
    16

    Zoub

    Grandmaster
    Rating - 0%
    0   0   0
    May 8, 2008
    5,220
    48
    Northern Edge, WI
    These are the two machines I use most.
    Tormek…
    sharpeningservice003.jpg

    1”x30” leather power strop…
    sharpeningservice005.jpg
    Pure goodness. I have said for 15 years or more I am going to get a Tormek, one of these days..............one of these days. But I could never give up all my stones and oil.

    At the other end of the spectrum hard to beat a diamond steel hone for quick touches in the field on larger working knives. Sharp as hell and fast but not meant for every knife.
     
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