Better at slicing???

[zimmerDN]

Why is it that my knives are better at cutting things at a angle than straight down.

For example, take a piece of paper and cutting it perpendicular to its edge is relatively more difficult than say cutting it almost parallel to its edge?

Am I not sharpening my knives correctly? I have a sharpmaker and I usually sharpen my knife with the flat side of the white stone until a burr is raised. Then I do the other side with a few light touches.

What is a secondary bevel? Do I need to work on that too? I only sharpen my knives with one angle (40 or 30 degrees).

 

[frugalweaver]

Your knife is probably sharp enough. Slicing just works better. It is the correct way to cut.

Take a tomato and try to push a knife straight down through it. Now slice through it. Works better every time.

 

[STR]

If you want a pure push cut edge you can strop it like wood carvers do for their carving knives and get a super fine highly polished edge that will push cut very well. Most people prefer a toothy slicing edge on their everyday carry knife though. I use a Razor edge ultra fine dry hone for my final edge on most of my folders because it gives the best of both. You can do some push cuts with it and still have a fine toothy edge for slicing.

STR