Edge pro issue

J

jtvision

Joined
Aug 2, 2013
Messages
2
So im having a strange issue. Im sharpening kitchen knives and on a few i seem to have and issue creating a burr. I can grid away forever and it wont create a burr on one side. The otherside however always has a burr even after sharpening; at which point the burr should have shifted to the other side.

It also appears that the bevel on the burr side is longer then the other. I dont know how this is possible on this machine but its happened on two knives.

Anyone know whats up?

thanks
 
I am not sure, but I am assuming that you are new to the edge pro? You didn't mention. Plus it's your first post, and you're doing kitchen knives, so I am going by that. If so, it could simply mean more practice. What is your weaker side? Left or Right handed? I had a hell of a time when I first got mine, but it did come down to strokes and holding the blade correctly. I am only a year in, but it's coming along.
If indeed you are not new then I have come across some edges that are uneven from the start. Then I will re profile starting with the 120
Not sure if it's any help, maybe you could ring in with more?
Cheers
 
Welcome to Bladeforums.

I'd guess you are sharpening a knife that has an uneven bevel from the factory (or previous sharpenings). You will have to regrind the knife to even, which is time consuming. Once you do that, future sharpenings are easy!

Another thing to watch for with the Edge Pro is to make sure the stones don't 'load up.' I had that problem. I use their 'stone leveling kit,' but you can use a piece of glass and silicon carbide to level and clean them. If yours are loaded, cleaning will make a huge difference.

Others will chime in with additional help, so keep reading.

Good sharpening,
David
 
Basically what David said. Been using then for over ten years, and the learning curve was short, but there is a definite learnming curve.

Have you sharpened any knives without this problem'? If so, you're learning the technique.

Most knives, even top quality knives come with an uneven bevel. You need to re-profile the edge, and after that it's a piece of cake.

Did you get the kit with the two diamond stones?? If so, they're great for re-profiling. If not, call Ben Dale and order them.
 
It sounds like you're not hitting the apex on the one side. Try coloring the edge with sharpie so you can see exactly where steel is being removed from. If its a nice knife, proceed slowly. You may want to practice on a few more knives beforehand.
Good luck!
 
Make sure you are laying the knives flat on the table in the same position right and left handed.

Your off hand will probably take more time to develop consistent weight, stroke and speed.

As others stated, probably just 'bad' factory grinds.

For cheap knives, I started free handing on SIC stones with water, faster grinding, less shoulder, easily set the bevel back to center.

EP diamond stones or ATOMA diamond stones. Take care and let the diamonds do the work.

I'm a slow learner, it probably took 24 hours for me to get uneven, barely sharp knives with the system, years later it just feels normal to get even bevels and hair popping edges, practice counts.
 
I count the strokes on each side of the blade to keep the edge centered. This only works on knives which have a centered edge to begin with. After you have developed a taper on each side of the blade that goes all the way to the micro edge (full length burr on each side), compare the length of the tapers on each side of the blade. If one taper is shorter than the other, grind it until they match. The edge should be centered at this point.
All of the preceding is done on the coarsest stone. Once your tapers are even and go all the way to the micro edge, you polish them up on successively finer stones/tapes counting the strokes on each side to keep the edge centered.
If this is done right the first time, all of your future sharpenings will be much easier.
 
Yes, iim now to the edge pro. I can get my super soft steel knives sharp with no problem. The most problematic are my spiderco spd189 and a itchimongi tkc which is tool steel.
The issue with both of these seems to be one bevel longer then the other. I don't understand why this is happening bc I'm very careful the knife is positions the same on both sides in the knife bed. Yes, I tried to reprofile the bevel with the 120grit. It cuts fine without clogging but it only seems to reprofiules the one side to a nice long bevel. The other side of both of these knives seem to want to stay more steep. I worked on them for some time so I don't think the steel is so hard that I'm not grinding anything away. I also used the magic marker and it grinds all the way down to the edge on the STEEP side. But on the side that is beveling nicly it appears it may not be quite reachind the edge- perhaps its the burr tho - but I don't understand why a burr is forming on the side I'm currently grinding. My thought on this is its gridning the bevel and just mussing a tiny spot all along the edge. But this sounds strange on a kitching knife- I've seen it happen on knives with big bellies tho.
Maybe ill shoot a vid this weekend and post it. Perhaps that will be much more helpful.
Thansk for all the replies guys.
 
Don't count strokes until after you have established an even bevel. Grind one side until you have a decent burr on the other aside. Then grind side two until you have a burr on side one. There are different ways to remove a burr. I like to gently slice into a piece of thick scrap leather, or the end of a 2X4. The key word being gently. There are a dozen other methods, but these two work well for me.

Then I count strokes.

Do you have an angle cube?" One of these is extremely handy.

www.rockler.com

www.chefknivestogo.com

www.grizzly.com

Or just google "angle cube.
 
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