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Tormek Diamond Wheels (no replies)


Freehand Sharpening Stones, Rebuilding A Collection (no replies)

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On the Spyderco Forum:
[www.spyderco.com]
Quote
Eli Chaps

Eli Chaps

First some background...

I know how to freehand and have been doing it, with varying degrees of success, for forty or so years. I'm of course always wanting to learn and soak up this stuff like a sponge but I'm just saying that I can get a good edge on a knife. However, the overwhelming majority of my freehand experience has been with "softer" steels and Arkansas stones. All through my youth and into my 20's it was Schrade, Old Timer, Buck, etc. Even when I got into Spyderco it was mostly VG10 and my as I procured better quality kitchen knives it was still fairly soft.

Several years ago I bought a KME with diamonds and I've been using that almost exclusively for the past few years. Well, I want to get back to more freehanding. The KME is an amazing system and worth every penny but I just love the process of freehand sharpening. And now my collection ranges from BD1 to ZDP-189.

I need to build/rebuild my freehand kit and while I think I have an idea what a lot of folks will respond with, I really am excited to see what people think.

So right now I have a good soft/hard Arkansas combo stone. Unfortunately my 8" Arkansas black stone got damaged in a move and all I have now is a four inch.

I have two initial inquiries:

#1: Ceramics vs. Diamonds - Diamonds are obviously very effective and efficient but I do find they leave some pretty hefty scratches. I think they shine at heavy re-profiling or damage repair but I wonder if the ceramics might not be a better, or at least a good alternative, for general sharpening duties. I'm primarily talking the hard steels like S90V, ZDP, etc. Stick to diamonds? If you like ceramics, what type and why?

#2: Arkansas vs. Spyderco UF - Specifically, Arkansas black and/or translucent vs. the Spyderco ultra fine bench stone? I have a translucent for my KME and I'm not sure it actually does a thing to the super hard steels. I sorta kinda think it does but I'm not really sure. That said, I love high hardness polishing. Good sized black/translucent stones aren't cheap and I'm very intrigued by the Spyderco ceramic UF.

Basically, I'm open to any and all inputs and very much value all your opinions. I'd love to see this as a discussion.

I would get both ceramics and diamonds, along with both the Arkansas stones and the Spyderco UF, along with some muddy Japanese waterstones like the Naniwa SuperStone 400, King 1k, and Naniwa Aotoshi 2k. Also I would get a SiC XXC Garden/Scythe hone, as well as a Norton Crystolon Combo stone and Norton India Combo stone.

Gold Dollar Straight Razor, HHT 4+ (9 replies)

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This is a Gold Dollar 208 straigh razor, honed with a Belgian Yellow Coticule #7 bout, that passes the HHT 4 test, and in some places on the blade a HHT 5:
[youtu.be]

Mike Emler-Crazy Sharp: Sharpening An American Tanto (1 reply)

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This is an excellent technique that keeps or can restore the original American Tanto profile:
[youtu.be]

Holding Stone In Hand Vs Bench Honing (no replies)

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Video:
[youtu.be]
I find holding a stone in hand while sharpening a very useful option when sharpening. It allows for a better feel and pressure sensitivity while sharpening, and you can use fairly small stones on large knives pretty easy.

Ultra-High Grit Stones (2 replies)

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Video:
[youtu.be]

This is a little talk about ultra-high grit stones, trying to find out their actual grit, and selecting one to purchase, or use with a certain steel.

New article on edge retention on CATRA with different angles and finishes (5 replies)

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I saw this article by Larrin at knifesteelnerds.com and it seems perfect for discussion here: [knifesteelnerds.com]. I don’t have much time to write about it, and I haven’t read all of the details and studied the graphs, but the strongest influence by far found from one study on 154CM and CPM154 blades was the sharpening angle. The more acute, the better (at least to 10 degrees per side). Finish and edge thickness mattered for this, but far less than the angle. Hardness and ingot versus CPM were very small differences. The finishes were 320, 600, 1200, and 8000 grit DMT, sharpened by Jason Bosman. I’m curious of the sample sizes for each configuration to attempt to look at the spreads from run to run on identically prepared blades, or if only 1 test was done for each configuration. Whatever the case I know I get better edge retention at 8-10 degrees per side for my cutting compared to the 20 degrees plus per side that many people profess online.

Naniwa 5000 grit stone; loads like lightning (28 replies)

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I'm fairly new to water stone sharpening, or just knife sharpening in general. I'm sharpening a bark river Fox River Elmax (very hard steel it seems). I started with a 600 grit Naniwa Chosera and progressed through a 1000 Naniwa, 2000 Shapton pro, 3000 Naniwa Chosera, and trying to finish out with a 5000 grit Naniwa.

I understand that the higher grit a stone, naturally the faster that stone will load and metal will build up on the surface. You'd think that the hardness of 60-62 RC would mean metal would come off more slowly. But this Naniwa 5000 loads so fast it's just incredible. If I don't clean it every 30 seconds or so on my leveling stone, it just stops being effective because it's so loaded.

Has anyone else had this experience? Is the Naniwa 5000 indeed a fast loading stone, or is this just the case with all higher grit (5000+) stones? I can't imagine the later to be true. My 3000 grit Naniwa Chosera pretty much doesn't load at all, no matter how long you use it. Has anyone had experience with the Naniwa Chosera 5000 grit stone? It's pricey but if I can use it for more than a minute without needing to clean it due to loading I'll consider picking one up. How about Shapton 5000?

Thanks

Snagging Belly Line (6 replies)

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With some great information from several members in another thread I made great improvement in my free hand water stone sharpening. I've run into a new snag however (pun intended!)

I'm now able to produce an edge on my hunting knives that, by my standards, is very sharp. My personal sharpness standard for a hunting knife relates to skinning and quartering an animal. I want to be able to run the blade up the underside of the skin, and easily slice through the leather the way a nice sharp pair of scissors will cut through paper without moving the scissor handle up and down.

99.9% of my blade is that sharp. When I test them on newspaper or magazine paper, all three of them consistently snag right where the blade transitions into the curvature of the belly. To clarify, I mean the part where if you hold the knife such that you are looking at the broadside of the blade, the apex of the blade runs flat for a time beginning at the handle, extending toward the point. But right where it starts to curve upward and taper into the tip; the beginning of the curve of the belly line.

I'm working with three bark rivers. One Huntsman in A2, one Fox River in Elmax, and one Bravo 1 in 3V. All three are convex grinds. I know it has nothing to do with specific geometry or steel because all three of them suffer the same problem.

I really wish I could supply pictures but my microscope is not digital, and I cannot take pictures with it. I'm working on getting one (Any suggestions anyone? I don't want to spend a lot of money if possible). I thought perhaps in the meantime this problem might ring a bell, maybe this is a very common problem for rookies with a known cause?

Clearly it is an issue with my technique. When I look at the snag point under the scope I can see a small section of what appears to be a very fine burr. Very small; under 20x it is barely visible. I've thought through this many times and I've kind of hit a mental block.

Am I applying too little pressure to take the burr off? But that would contradict the burr formation in the first place I think. If it's only forming in one small area and nowhere else, I almost have to conclude that I've applied more pressure there than anywhere else, otherwise how would it have formed at all?

I've tried very light stropping with fine white compound, at a very slightly elevated angle, with pressure less than the weight of the knife, to try to get the burr off. I've tried pulling it through a wood block. But the burr remains.

I've seen a post by Cliff where he says it's best to not let the burr form at all. Do I need to practice with the 1k grit stone and never progress up to finer grits until I can learn how to not let the burr form? Or is a tiny, tiny burr a reality that a rookie needs to learn to deal with, and perhaps I should focus more on learning effective ways to remove it?

Sorry for the long post. I've found a new passion it would seem, and I'm a little disappointed at being stuck on this. Thanks for reading.

Japanese Style Vs. Western Style Sharpening (2 replies)

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I use a mixture of techniques depending on the knives and sharpening stones I am using, but for kitchen knives, which do you prefer for:
Using waterstones?
Using oilstones?
Sharpening Chef's or Slicer Knives?
Sharpening Utility or Paring Knives?
What do you do for finishing passes or stones?

Steeling An Edge (no replies)

how much pressure/force should a cut take? (5 replies)

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Trying to get some base data to do testing. I am using a basic digital postage scale. I added cutting board and item to cut, then zeroed. To slice an onion in half, I saw max weight of 6 pounds. Does this sound reasonable? Is this pressure or force?
once i have some base line numbers, I want to apply the same weight using different cutting boards and see if board material effects sharpness. Test would be edge against board with chosen weight, move blade back and forth several inches ?? times. The test is to see if there is measurable difference in sharpness after cutting on PP, HDPE, face grain wood, edge grain wood, and edge grain wood. Blade would be mounted in a vise and moved on a linear rail so you would be looking at a 'pure'(no side forces) pull cut.
sound like a reasonable test or am i chasing unicorns?

Helping Sharpeners Adopt The 3 Step Method, Plateau Sharping, And Burr Free Sharpening (no replies)

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The 3-Step Method of sharpening is very quick to learn or teach in person. There for some reason seems to be a little difficulty that some sharpeners are having when they just watch videos or read how to do it. I think that it is a hugely innovative technique which completely eliminates most of the problems learning, teaching and actually sharpening knives, and it allows everyone to get a high sharpness edge with minimal equipment and time invested. Along with that, it offers a great tool for experienced sharpeners to be able to reduce sharpening times, get the sharpest edge whatever the grit, have a healthy edge that will offer maximum edge retention given the attributes of the edge angle, edge finish, and steel, and offers a awesome way to deal with burr prone steels.

That being said, every experienced sharpener I have asked about burr-free sharpening tell me the same thing: They couldn't get it to work well enough to use it. I wanted to know why, so I started a thread on a forum for sharpening, as this issue has been bothering me for sometime:

[bessex.com]

Homemade Sharpening Systems (no replies)

How To Touch Up On A KME (no replies)

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One of the big disadvantages of using a sharpening system (except the V-Stick ones like the Sharpmaker), especially the clamped systems, is that it is difficult to do touch up sharpening:

[www.bladeforums.com]

This problem is a good reason to have freehand skills or a Sharpmaker. You only can refresh the edge so much on a strop, and I have found that the time between stroppings becomes shorter and shorter the more you strop, so eventually you just need to sharpen the knife. Same goes for steeling.

Sharp AND Pretty: The Emler Edge, Mike Emler Of Crazy Sharp (no replies)

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Once you have gotten the foundations of sharpening down, getting sharp edge is not a hard thing to accomplish, given no complications. However, when you are sharpening for a goal, like with straight razor shaving, you need more than sharp, you need sharp and smooth. This is one thing that I was able to see in person, The Emler Edge, sharpened by Mike Emler of Crazy Sharp. His edge's were sharp and pretty. I think that this is the desired edge for a midtech or custom knife, a mirror edge that still tree-tops hair and still retains slicing aggression. I can get sharp, in fact a high sharpness, but my edges are not always pretty. So how does one go about getting a sharp and pretty edge while retaining slicing aggression? Two answers: Tight grit progressions and making sure you have removed the previous scratch pattern completely. This sounds simpler than it actually is. It basically is polishing, with sharpness thrown in. Mike has video's on YouTube on his grit progressions, the techniques and stones he uses, but like almost anything, having the watched a demonstration and having the same equipment is not the same as being able to do it yourself. Normally, I can get a dull knife to tree-topping in about 5-10 minutes. To get a close to perfect polish on the edge, it takes double, triple, or even more time. So if you have a knife you care about, and want that show edge that is talked about often, feel free to contact Mr. Emler of Crazy Sharp, and get an Emler Edge, it will put a smile on your face. When I get a custom or midtech, I plan on sending it to Mike.

Instructions and materials for getting a freehand convexed polished edge:

Note: The bane of mirror edges is rouge scratches. This is cause by using XC stones, or coated diamond abrasives. Start at a medium grit stone, like a Fine India, Soft Arkansas, Spyderco Medium Ceramic, 800, 1k, or 1.2k Japanese Waterstones.

Materials:

Float glass, marble slab, or flat metal sheet
Wet/Dry SiC Sandpaper in grits P320, 600, 1000, 1500, and either 2000, 2500, or 3000 (whatever is available, I had 2500)
Finishing stone for micro-beveling (I used a Spyderco UF ceramic triangle rod)
Leather strop with compound (Stainless Green, I used Flexcut Gold compound)
Spray bottle of water or window cleaner
Magnifying Glass or Jewelers Loupe

Instructions:

Spray the flat surface with the water bottle until wet, then spray the SiC paper you want to use, front and back.
Press paper to flat surface.
Start on the 600 grit SiC, until the scratch pattern is even and complete. Make sure you keep the paper flat to the flat surface. Change to the 1000 grit SiC .Rotate the knife slightly so you can see a change in the direction of the scratch pattern. Sharpen until the scratch pattern is even and has completely removed the previous scratches. Repeat until you have finished with the 2k/2.5k/3k paper.
Strop edge until desired polish.
Micro-bevel with the finishing stone until desired sharpness is reached (alternating, light, edge leading passes).

Homemade Strop & CrOx Compound (no replies)

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Homemade leather strop and CrOx compound:

Homemade Leather Strop:

[imgur.com]


Homemade CrOx Stropping Compound:

[imgur.com]

What I did to make the strop was get some scrap wood (you can get some at the hardware store also), bought a bad of leather scraps from a leather store, cut it to size, then used some glue to glue it to the wood flesh side up, after I cut the wood to size. I then clamped it in the small vice I have and let it set overnight.

For the stropping compound, I went to a local art supply store, bought some chromium oxide green oil paint, and then mixed it in a small bottle with rubbing alcohol.

This is one of my favorite strops and compounds, as it cuts quick and leaves a great bite, close to CBN or diamond stropping compound. Polish isn't bad either, although it does take longer than the stick green stainless compounds.

Avoiding Freehand Convexing (no replies)

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Michael Christy, in one of his YouTube videos, mentions that you don't have to get convexing if not wanted while freehand sharpening. This in fact can be minimized if you sharpen with very short passes. If you watch Michael Christy sharpen, you will see him use those type of short passes:
[youtu.be]

KMFS Knife Sharpening System (no replies)

Alternative Honing Compounds (no replies)

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