Becker kitchen knives sharpening angle and Max grit?

S

stvpourciau

Joined
Dec 20, 2012
Messages
2,734
Help, I can not get them sharp n even purchased a ken onion work sharp, the medium belts do great but fine grits dull again.
 
sounds like you're rolling the belt over the edge. is that possible?
What angles are you using?
 
stvpourciau said:
Set the guide to 15 though I dont fully understand the spring loaded guide. belt is supposed to roll and convex no?
Click to expand...
For starters what Beckers are you trying to sharpen? Next they come from the factory with an approx 20dps edge, to sharpen em at 15 dps your going to need to spend some time on the course belt reprofiling the edge until you reach the apex. Try coloring the edge with a sharpie so you can see when your hitting the apex. Do the same number of passes per side, and don't progress to a finer belt until you've reached a bur on each side.

I'd also advise stopping at the white belt, that purple one does flex a lot and will easily roll over the edge.

Also light pressure is key using mainly the weight of the blade.
 
Bobby3326 said:
For starters what Beckers are you trying to sharpen?
Click to expand...

OP said "Becker kitchen knives"

i just use a stone, they're very flat...

if they won't hold an edge, and the reprofiling didn't screw them up, i would suggest a professional have a look.

there is an EVER so slight chance a heat treat issue, but probably "wrong tool"
 
Bladite said:
OP said "Becker kitchen knives"

i just use a stone, they're very flat...

if they won't hold an edge, and the reprofiling didn't screw them up, i would suggest a professional have a look.

there is an EVER so slight chance a heat treat issue, but probably "wrong tool"
Click to expand...
Ahhh ok, took it as he was using a 15, 16 or whatever in the kitchen...it's been a long day
 
stvpourciau said:
I'm a sushi chef, have always used the Becker set since I started but could never get a real good edge
Click to expand...

can you keep an edge on your sushi knives?

then there might be a problem with the Becker ones. maybe.

i keep mine "verah sharp". have a two stage stone right at the cutting table.

nothing too fancy, but i fumbled once, and cut myself to the bone on a finger. lucky to not get a nerve or a tendon.

cleaned it, and ... a few days later, done. itched for a couple weeks.

now? not even sure i can find the scar.
 
You must log in or register to reply here.
Back
Top