Differences in a smooth polished edge vs. Toothy polished.

[Obsessed with Edges]

Interesting observations with the kitchen knives. I wonder if increasing the edge thickness on the cheap knife, but still giving it a high polish, would affect edge retention at all?

It might, but it already had a fairly thick edge on it when I got it, and even then wasn't cutting very well. Both then and now, my impression was that the steel was just too soft and prone to rolling and/or rounding off at the edge. For all intents and purposes, it was functioning more or less as a just-barely-sharper-than a butterknife. That's what prompted me to reprofile & polish it in the first place. That knife is about the only exception to what I've usually seen by polishing the edge on knives (as I explained in my posting). I think it's just a junk knife with junk steel I think, and these days it only gets used for the most simple of tasks in the kitchen (like splitting a biscuit or roll, or slicing off a piece of already tender roast beef or baked chicken).

 

[Vivi]

@obsessed with edges: I had a 5$ BudK knife (First EDC folder I bought myself) that just did not get shaving sharp, period. When you get really low in steel quality it can really affect what kind of edge the knife will take. Recently introduced said knife to the trash can

Unit you bring up some good points. Preferring polished edges I stil recognize how sharp toothy edges can get. I can make a shave hair right off a DMT X course hone without an issue, I just don't like the way it cuts as much as a more polished edge.

Your point about the way people use knives and their sharpening ability is a good one. Technique is key when moving through the grits. I've heard some people here complain when they move up in grits, their edge begins to feel more dull. It's possible they used too obtuse or acute of an angle and did not properly hit the edge.

 

[cbwx34]

I agree that a finer edge is better than a coarse edge. I also have a semi-related question. If all you had was a very coarse stone to sharpen with, would it be better to sharpen the edge with a stroke that is more parallel to the edge (as opposed to going up and down the stone creating perpendicular grind marks), to avoid the creation of teeth that would dull faster?

cbw

 

[Jason B.]

I agree that a finer edge is better than a coarse edge. I also have a semi-related question. If all you had was a very coarse stone to sharpen with, would it be better to sharpen the edge with a stroke that is more parallel to the edge (as opposed to going up and down the stone creating perpendicular grind marks), to avoid the creation of teeth that would dull faster?

cbw

If you ran the knife in a stabbing motion only using about a 1/4in length of the stone this might work. You can test things like this when you sharpen, sharpen heel to tip then try slicing a tomato with a draw and then a push stroke. Repeat this test after sharpening tip to heel and see for yourself how much of a difference is made. Direction of a scratch pattern with a coarse grit can make a knife feel dull or sharp depending on the direction of the cut.

In the picture of the finished edge you can see the angle of the scratch pattern left by the 2k sandpaper, even at that point you can still see differences in direction of cut. I use my 6 and 3 micron compounds with a multidirectional stropping pattern to to even out the edge, this eliminates direction of cut and allows the edge to cut with uniform efficiency in any direction.

The cutting style of the user is also a very important, if the user continues to use a sawing type motion when they cut things a polished edge will be of little use to them.

 

[cbwx34]

Cool thanks. I tried this on a DMT XXC stone after posting this. Not something I'd thought of before. Going perpendicular on an XXC will result in an edge that's pretty rough. Going parallel, I got an edge that would slice a piece of paper cleanly... without catching. I'm not sure I could do this on a waterstone without some perpendicular motion... without wearing a groove in the stone. But on the XXC it worked... might be an option to try if it's all that's available... or to set a new bevel without tearing up the edge.

cbw

 

[me2]

I once (and only once) got a hair whittling edge off a 250 grit water stone. It would shave curlies off a beard hair (mine) held between my fingers. However, I did not carry that knife, and immediately went up in grit to the Spyderco white fine ceramic. I suppose I should try again and then carry it for a while. I just didnt like the way it cut when I used it in the kitchen for a day or so, and polished it on up.

 

[db]

Cool thanks. I tried this on a DMT XXC stone after posting this. Not something I'd thought of before. Going perpendicular on an XXC will result in an edge that's pretty rough. Going parallel, I got an edge that would slice a piece of paper cleanly... without catching. I'm not sure I could do this on a waterstone without some perpendicular motion... without wearing a groove in the stone. But on the XXC it worked... might be an option to try if it's all that's available... or to set a new bevel without tearing up the edge.

cbw

I've done this with a medium ceramic and have gotten a killer edge. I'd agree not a good idea on a softer water stone I think it would dig into the stone and dull the edge.