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[edc flipper]

how come when i sharpen my moms big kitchen knife without effort it plops hair but then when i sharpen my 51 i barely can get it sharp

 

[Jason B.]

Starting one or two threads would help you more than 10.

You continue to have the same issues because your still learning to sharpen and to me sounds like you are having difficulties finalizing the edge and making it sharp. Take some of the advise you already have been given and try to learn from your mistakes. It's the only way you will learn what you are doing wrong.

 

[Magnaminous_G]

Starting one or two threads would help you more than 10.

You continue to have the same issues because your still learning to sharpen and to me sounds like you are having difficulties finalizing the edge and making it sharp. Take some of the advise you already have been given and try to learn from your mistakes. It's the only way you will learn what you are doing wrong.

+1. Listen to the MAN!

 

[My Young Apprentice]

how come when i sharpen my moms big kitchen knife without effort it plops hair but then when i sharpen my 51 i barely can get it sharp

I've never been able to get a knife to plop hair before...I guess I have a lot to learn

It sounds like you have some issues with consistency also. I always make sure to keep my sharpening environment exactly the same no matter what I'm sharpening, and control everything I can. That way the only variable is my arm. The other knife may also be a different steel, therefore harder to sharpen.

Also, knifenut is right. One thread is better than 10...in that people are more likely to help you if you haven't annoyed them with 10 threads. Just be patient, ask your questions all in one spot, and realize that without an expensive sharpening system, it WILL take time to get your edges consistently sharp and burr-free.

 

[OHALLUM]

how come when i sharpen my moms big kitchen knife without effort it plops hair but then when i sharpen my 51 i barely can get it sharp

Your mom's kitchen knives are a softer steel, and therefore are much easier to sharpen and more forgiving to less than perfect procedures. In fact, if they are sharp, you probably only need to stroke them on a good steel to bring them back to a good sharp cutting edge. The edge on them are probably just rolling over and the steel will "roll em back" into position, without the need to remove any more steel by grinding. At least that works with my kitchen knives. I only have to take them back to my Paper wheels about every 3 or 4 months for a tune up.
Keep asking questions, and read older threads that pertain to your needs. There is a wealth of knowledge on here for the person that seeks it out. I lurked on here and read lots of posts about anything I was remotely interested in before posting my first post. Probably about 3 months or so. Of course I am retired and have lots of extra time on my hands.
Good luck and get you some cheap thrift store knives to practice on and pay attention to what happens when you do something one way, and then try another way to find what works best for you. You will succeed with lots of practice!

Blessings,

Omar