bevel sharpness

M

matt_b89

Joined
Dec 30, 2012
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I'm having a problem putting thin edges on my knives. I can sharpen the factory edges of knife to hair popping levels using a lansky, but when I try to reprofile the bevel to a thinner edge (17 Degrees) I can't seem to get it as sharp. any suggestions?
 
You might not be hitting the apex of the edge, make sure you form a burr on one side before proceeding to the next side to make sure you're hitting the edge.
 
Well what knife is it and whats the steel?

It might just be soft steel Or it your not spending enuff time on each stone.
 
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its 14c on a leek. I can get really sharp 25 degree edges. I do the same exact process on something like 20 or 17 with a sharpie and it takes all sharpie away after I reprofiled it, but it doesn't seem like the very edge gets sharp. it'll get a burr, but doesn't get razor sharp like more obtuse angles.
 
Going thinner always means the bevels will get wider, which then means much more metal to remove before a full apex is reached. I'd be willing to bet it's not apexed fully, yet. For what it's worth, that was basically the 'story of my life', when getting acquainted with my Lansky. I've always used it to go shallower in angle, and have to keep pushing myself to make sure the apex is complete. It's very, very easy to assume it's there, but still fall somewhat short of it. Patience is king. Keep at it, and as the edge gets more refined, using a good magnifier to inspect it is a good idea. Keep lightening pressure also, the closer you get, so the finer edge won't be erased by a too-heavy stroke.


David
 
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