Coarse Stone and Crock sticks

Heres the pics. I know how bad of a job I did with the coarse stone and not keeping a constant angle. I dont really care how the blade looks I just want to get it to do what I want. I had to take off alot to get it to where it is because it seems the back side did not even have an edge to begin with. Thanks for all the help everyone I have learned alot and now to just get that edge finished.

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Nice job, it is common for the angle to get wider near the top due to the influence of the primary grind.

-Cliff
 
17 degree per side edge?

Is the shinny part in the last picture the extent of the 17 degree edge? I'm considering a Trident now but all that effort to get to a 15 degree edge would not be something I'm looking for.

PS: Is the grind of on the plain edge portion skewed? Maybe it would be easier to grind some off the back instead of wholely attacking the front.
 
I got the knife down to fine on the 17 with the lansky forming a burr with the course and medium and now with fine and I can get the burr to trasnfer sides with one pass at each spot but I still can not get it to shave easily. How do I finish it off. Since it is all at 17 do I need a micro edge now?
 
Increase the angle to the next setting and try very light passes on the fine stone to remove the burr.

-Cliff
 
I want to say thanks again cliff I finally got it to shave thou its only one side thats all the I care about because the back didnt have much to begin with. I can push cut notebook paper at an inch pretty easy. I think Ill do a thread as a noobs intro to sharpening to help people like me because I learned alot at this.
 
That is a solid starting point, now all you have to get it to shave evenly on both sides. Since it shaves on one side the edge has a small burr which is just bent to that side like the hook on a cabinet scraper. In general though I would not worry about that right away. There is a lot of discussion on burr removal here and you can try some things as you resharpen.

Unfortunately the steel in that knife and the corrosponding heat treatment give a combination of properties which make it difficult to achieve a very sharp edge. A $5 stainless Mora knife is a good place to start sharpening because the edge is very acute so there is little regrinding necessary and the steel is so optomized for high sharpness.

-Cliff
 
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