CCK 1301 sharpening

V

Vicv

Joined
Aug 22, 2011
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Hello everyone. I recently purchased a 1301. It's awesome. Love the thin blade. First time I chopped an onion all I can say is wow. Anyway the edge from factory wasn't exactly exemplary. Wouldn't cut through the skin of a tomato. Ok got to thinking how the heck am I going to sharpen a 3.5" wide blade. Clamped it down to a board and used a piece of copper bus bar as a guide and held the stone. Worked like a charm. Ok now after my rambling I have a question. Any knife I've sharpened before gets a noticeable burr. You can feel it as you run your thumb away from the opposite edge. Well with this knife I couldn't feel one after quite a bit of time sharpening. Being carbon steel I figured it'd sharpen up quick. I got looking at it and the edge looked chipped all along it. Wasn't chips but the wire edge. But it was no soft it just flipped back and forth almost like metal fillings magnetized to the edge and I couldn't remove them not matter what angle I tried to swipe them off. Finally used a cork and it peeled them off. Now it is the sharpest edge I've even gotten. Is that type of burr normal for these knives or am I basically the owner of a soft iron blade?
 
You will get a burr and wire edge on practically any knife unless if for some reason it's too hard, where the burr will break off.

There are techniques to de-burring, such as cork, or pulling through wood, or stropping etc. The wire edge however is a very difficult entity to address.
 
Its just any knife I've sharpened had a hard burr that would catch your nail. This just flowed back and forth like filings
 
Quality kitchen cutlery is hardened much better than production knives or most knives we are used to handling. Less burring and a cleaner edge will result though it will take more effort to grind and de-burr the small burr that does form. If you are not using waterstones to sharpen then I would recommend you change that up.
 
Ok. Ya I sharpened on a 1000 king and finished on the 6000 side. Love the water stones. I also have a 220 naniwa but I really hate that stone
 
Getting a burr free edge at 1k or 6k on most J-knives takes a good deal of skill, if you don't have a strop to finish I would recommend buying or making one to do so. A strop will allow you to properly remove the burr and any remaining debris on the apex of the edge. This will greatly improve sharpness and help with edge longevity.
 
I'm always worried by the idea of using a strop and rounding off the edge. I have a hard enough time with angle consistency on a stone let alone soft leather. Plus it's a CCK knife. Chinese. Apparently decent steel though. I used a cork which seemed to work well
 
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