Another grit rating question :)

I

illkarma

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Mar 21, 2013
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In reference to the victoronix hand held manual sharpener 49002, after i pass my chef knife through this and put the 30 degree edge on the blade, what would the equivalent grit rating be if i had used a stone? If it is the steel make up of the blade that would determine it im using a messermeister meridian elite chef knife.
Thanks!
 
That's Victorinox, the Swiss Army Knife manufacturer. Personally, I wince at the thought of carbide sharpeners. But if you want to try one, follow the standard advice for any sharpener you haven't used before. Practice on an inexpensive knife, like a Mora.

And welcome to Bladeforums!
 
I don't think this type of sharpener can be associated with grit. Grit sharpeners grind metal, this one either scrapes/peels/tears, or burnishes/smears.
Scraping/peeling/tearing is damaging. Burnishing is less so, but if you're even half way decent at sharpening with a traditional grit stone, you'll get a better edge.
The only benefit I can see to using carbide sharpener is in an emergency or to remove a stubborn burr, but has to be done very lightly. I have a couple of them and carry as backups but never use. $.02
 
illkarma said:
In reference to the victoronix hand held manual sharpener 49002, after i pass my chef knife through this and put the 30 degree edge on the blade, what would the equivalent grit rating be if i had used a stone? If it is the steel make up of the blade that would determine it im using a messermeister meridian elite chef knife.
Thanks!
Click to expand...

Hi,
consider the pictures posted here , the finish looks very very high, Long term carbide scraper use

but consider that your $15.99 carbide scraper puts edge at angle of 25 degrees per side, that is 50 degree edge (inclusive),

its better than a completely dull knife

also consider your $165 chef knife has a Hand-polished 15° “Elite” edge

Is that 7.5 degrees per side or 15 degrees per side (15 or 30 inclusive)?

Doesn't really matter, in both cases that is much much less than 25 degrees per side

yeah, using a carbide sharpener/scraper, with 25dps fixed angle, to put on a 25dps microbevel, is better than a dull knife,
but then why not a cheap knife ( $1-$20)?
FWIW, I use my one dollar knives with a one dollar sharpening stone with edge angle under 20 degrees per side
 
Yeah don't use that thing on your fine knife. They make, and I have used, ceramic pull thrus that are much less damaging than the carbides and result in a better edge. Lansky Turnbox is about the same price as that thing, and I get great results from it. Spydercos Sharpmaker is about a third the price of the knife, and a much better option. Clamped Ruixin Pro systems are on eBay for $30, better option. Hell, for the cost of the knife you can get a Ken onion work sharp.
Learning to freehand isn't that hard, costs next to nothing and IMHO is the best option.
 
The victoronix handheld 49002 is a 15 degree 30 total degree sharpener. I wont ne using on anything but bringing back an abused edge then moving to my spyderco sharpmaker through the normal prgression. Thanks for the feed back :)
 
illkarma said:
The victoronix handheld 49002 is a 15 degree 30 total degree sharpener. I wont ne using on anything but bringing back an abused edge then moving to my spyderco sharpmaker through the normal prgression. Thanks for the feed back :)
Click to expand...

Make sure to alter sides after every few passes so any defects in the carbide don't carve into the edge and make a weak spot, this is the most important principle in avoiding the common pitfalls of the method.

If it can be taken apart you can also tune it up more, but you might as well use the Norton econo stone as a sharpener anyway. Instructions etc in the link below.

I'd imagine a good edge off a carbide scraper done well might function around 1200 grit, maybe 4k JWS. Refined further with some sort of smooth burnishing on the rim of a glazed bowl or coffee cup etc it could easily reach equivalent 6k-8k JWS but would need some practice. A combo of grooved/smooth steel might do better with an equivalent amount of practice.

The edge is tough to categorize as it doesn't have a scratch pattern/toothy factor that correlates to abrasive media.

Carbide scrapers can do a lot of harm, but understand how they work and for the inexperienced, one could do a lot worse.


http://www.bladeforums.com/forums/s...-(with-micrographs)?highlight=carbide+scraper
 
Last edited:
bucketstove said:
also consider your $165 chef knife has a Hand-polished 15° “Elite” edge

Is that 7.5 degrees per side or 15 degrees per side (15 or 30 inclusive)?
Click to expand...

It's 15 degrees per side. Roughly. The factory edge is quite sharp, but nothing super special. It is certainly NOT an edge like a Japanese blade might have at less than 10 degrees per side. The Messermeister blades are big thick traditional German blades. I don't use mine very much any more, but it's a nice knife of this type.

I wouldn't use a carbide sharpener on that blade unless it was some kind of emergency.

Brian.
 
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