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Thread: What is sharpening a knife about? (2015 updates!)

  1. #141

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    Yes, I'm getting better at sharpening. I can cut paper with 1000# stone now. Thank you to everyone who has posted in this thread.

    BO-DACIOUS

  2. #142
    Join Date
    Oct 2016
    Location
    Siberia
    Posts
    15
    This helped me out a lot! Great write-up! This makes a world of difference to a beginner like me!!

  3. #143
    From Russia with love. Tormek thanks for idea (https://youtu.be/YUUctwKJglI)

  4. #144
    Really helpful information for noobs like me. I appreciate it a lot.

  5. #145
    This article was very helpful. I have had hit and miss success over the years sharpening my knives. Mostly kitchen knives but also some moderately nice pocket knives. I recently purchased a Benchmade Emissary and have a Mini-Barrage on the way. I have had two Lansky kits for many years.

    But, after reading this article, I used a sharpie to mark the blade to see where the stone what hitting the edge. I found that on my Emissary, Leatherman Skeltool CX and kitchen knives the stone does not touch the edge when using the 20 degree setting. It is my understanding from reading that 40 degrees is the arguably optimal angle for an EDC. It's my assumption that 20 x 2 on the Lansky would give me the 40 degree edge I'm looking for. I spent almost 30 minutes per side with the extra course stone and never touched the edge. However, once I went to the 25 degree setting on the Lansky I was able to get a good sharp knife.

    Am I doing something wrong? Do I need to just spend more time on the 20 degree and Extra Course until I grind the edge down to the point where it touches the actual edge? Should I just leave it alone and be happy with a 50 degree edge? Any input appreciated.

    Cheers, Kevin

  6. #146
    Quote Originally Posted by kmahler View Post
    This article was very helpful. I have had hit and miss success over the years sharpening my knives. Mostly kitchen knives but also some moderately nice pocket knives. I recently purchased a Benchmade Emissary and have a Mini-Barrage on the way. I have had two Lansky kits for many years.

    But, after reading this article, I used a sharpie to mark the blade to see where the stone what hitting the edge. I found that on my Emissary, Leatherman Skeltool CX and kitchen knives the stone does not touch the edge when using the 20 degree setting. It is my understanding from reading that 40 degrees is the arguably optimal angle for an EDC. It's my assumption that 20 x 2 on the Lansky would give me the 40 degree edge I'm looking for. I spent almost 30 minutes per side with the extra course stone and never touched the edge. However, once I went to the 25 degree setting on the Lansky I was able to get a good sharp knife.

    Am I doing something wrong? Do I need to just spend more time on the 20 degree and Extra Course until I grind the edge down to the point where it touches the actual edge? Should I just leave it alone and be happy with a 50 degree edge? Any input appreciated.

    Cheers, Kevin
    You definitely understand the basics. My only input... I think on the Lansky, the degree settings are based on the edge of the clamp. So, with a knife inserted that sticks out beyond the clamp edge, the actual angle will be lower than the reading on the device. If you have a way of independently checking the angle, (digital angle gauge, protractor, etc.), you could get a better idea of what the actual sharpening angle is.

    You are right, the 20 deg. setting is per side. If you're happy with how the blade performs, there's no law that says it has to be 20 deg. (Most here go even lower anyway... depending on the knife). If the 25 deg. setting works well for you, no reason to change it. (At some point, sharpen a knife lower, and see if you like it better). The work you did at 20 deg. setting will thin the blade and make it cut better anyway, in most cases, even though you finished at 25 deg. setting.

    1st though, I'd check and see what angle you're actually sharpening at.

  7. #147
    Quote Originally Posted by cbwx34 View Post
    You definitely understand the basics. My only input... I think on the Lansky, the degree settings are based on the edge of the clamp. So, with a knife inserted that sticks out beyond the clamp edge, the actual angle will be lower than the reading on the device. If you have a way of independently checking the angle, (digital angle gauge, protractor, etc.), you could get a better idea of what the actual sharpening angle is.
    That's a great point. I had considered this but, didn't realize just how much it was contributing to the angle. I haven't been able to measure it yet but eyeballing it I can tell it's a pretty significant difference as you move away from the end of the jaw.

  8. #148
    I'm trying explain what is sharpening the knives about.

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