Becker edges (and how you care for them)

knoefz

Gold Member
Joined
Mar 20, 2009
Messages
3,173
Time to make the edge of my BK 7 all mine. :D

Sharpened and stropped to 0.5 u on balsawood strops

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During the process:

#400 grit
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#1000 grit
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DMT xtra xtra fine (3000 grit?)
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buwJOwNLKyVqHDeZuAS5lnAde-7En8h7ugpXq7EXM_uapC2wel65sffz7Nrf86zxFOhbmmJaMUdz3Zhcqj5Zycmxzd77vWly3F2_zyKrPOacVyCOseQvRDmDVAAieULA7XHzWeKYrzusgDxvLZo853QIc2ql22mt5Pi71UF6liQS_nAdwkPyMNwj7t_oEycFjKCA8OPtWWegLODi21LgZG9cZzet7OoSxHVufpZAYtVACZtX1iLcpoGYDldeySdZcwpddtF0JJphES4ceoa6mzw_1p4AiytEz9Yt-bXAwsdAIG7_8RCA3TCML_vPbPkefGj_EfguqfScM-6U62hZkqND7Ki80743waQYyHe-Pebidqhe2bYhiZ-bo4SMqdnrZLkfTxS0SSH_wCsLcHDwUOQln30K6HRcqd1RgAX5XiKpEW7xpCMPVmN--cIoAzZK6J739ruib9_JYlzSshNg6CWz_XV_HKOOyZPwmKpZDSgrCNyvfFs-qthqxClo31VK5YJnH4NltFmO7cWj_dzhZAMZ4N-9NAiwc-FTIjXbpekQe1mYNa4Mn0kXgFWQgvQXdZEr53sDKc9kVFgrcvXkJk6OA6wzoic8JW2C2xw=w800-h533-no


This made it cut great again :D

I'm curious to see how your Becker edges look and what you use to sharpen, strop and care for them.
 
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I mainly use a Norton Crystolon stone in medium grit. I build up a burr and then knock it off on a leather strop. I have some finer stones, but that medium stone puts a good cutting edge on for most steels I have. If I'm just touching up a blade I'll use a spyderco sharpmaker.
 
I use my buddies Tormek to establish a perfect angle on both sides if the factory edge is poor. Then I use my Japanese water stones ranging from 400 - 10,000 grit depending on the steel and what I want that particular knife's edge to accomplish. All my kitchen knives are 400 grit. I want a toothier edge for vegetable prep. Meat boning and slicing knives I take up to 4,000. My EDC's and skinning knives I take it all the way up to 10,000 mirror polish. I take my Becker's to 1,000 grit. It's seems to be perfect with the Cro-Van, sharpness vs. edge retention for all cutting tasks.

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Wow, you guys put me to shame!

While I have 600 and 1200 hand stones as well the selection of belts that are for the KO Workshop; of course, there's the bottom of my coffee cups and a Flitz charged strop.

Of all my Beckers, the 5 gets the most careful attention as that's my #1 slicin' dicin' food prep knife; another 5, (which is not trapped in the kitchen for life), is a choppin' loppin' limbing beast. Can you tell I really like the BK5?

The rest, 11/14, Tweeners and the the rest of the rest - they take what love they can get, typically more toothy than smooth at whatever angle I can try to hold. Though not favored by many, I too like a convex edge on something that's doing the heavier work on wood - especially impact work.
 
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