Edge Pro Issue

ssblood

ssblood

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So I tried to sharpen a Kershaw OD-1 today. It wasn't getting very sharp at 600, still could not shave, was push cutting paper fine and under 60X I saw no burr. Sharpie also says I'm hitting the edge. When I went to the 800 stone it looked like the knife was actually shaving off part of the stone. Little pieces of clay everywhere. The stones have just been lapped on the sic on the edge pro leveling plate. I'm at a loss as to what I'm doing wrong!
 
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Is it possible you are twisting the stone a little? If the edge of your knife is chattering against the corner of the stone, that would explain the chips, and the unsatisfactory edge. Can you see where the chips are coming from?

Also, be sure to use a light pressure when applying the stone to the edge, just a couple of ounces. I usually finish with a few strokes using just the weight of the stone itself.

FWIW, I have found that it takes a lot of effort sometimes to really hold the blade still while I am working on it, especially when I am working near the tip. If the blade shifts around even a tiny bit, it can make it very hard to get a decent edge. Try changing the way you hold the blade in place with your hand - sometimes I'll even put my thumb on top of the blade, and work the stone around it.
 
It was shavings from the stone, not the blade. I think its the blade rocking. Not doing real well on anything that is not FFG. Tried the thumb thing, just isn't much to hold on to. Suppose you can't sit a hollow ground blade on the hollow part can you?
 
I hold hollow ground blades against the hollow side. I figure its still going to be even on both sides as long as I do my part. Its the small blades that give me problems on mine. But i just go slow and try not to screw up.
 
Ok, if I hold the knife on the hollow grind do I lift the knife a little at the tip? I notice that the tip area is raised off the table a little bit. Personal preference? How much of a difference would it actually make?

Thanks
David
 
ssblood said:
Ok, if I hold the knife on the hollow grind do I lift the knife a little at the tip? I notice that the tip area is raised off the table a little bit. Personal preference? How much of a difference would it actually make?

Thanks
David
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Snap a picture of how you are holding the knife on the EP.
 
Here ya go. These 3 steps enough?

[IMG=http://img43.imageshack.us/img43/8885/imag0120g.jpg][/IMG]

[IMG=http://img7.imageshack.us/img7/8787/imag0122k.jpg][/IMG]

[IMG=http://img685.imageshack.us/img685/8483/imag0121t.jpg][/IMG]
 
ssblood said:
Here ya go. These 3 steps enough?

imag0120g.jpg


imag0122k.jpg


imag0121t.jpg
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That is much more movement than what I've done. I leave the blade in one spot. I just sharpened my Umnumzaan and it was a PITA, because of the belly. Don't twist the ball (hard to do as it's almost unavoidable) as you near the blade tip. What you have in your pictures is exactly how I sharpened mine. :)
 
Do you leave the belly hanging off the front and the tip off the side then?
 
Yes, I did move it once though. I skipped the step in picture 2. I ended up getting as much of the belly as I could from the first position, then I rotated after the small burr formed. It took like 1 hour because I was being super careful and deliberate. It's harder sharpening a $400 knife than a $50 knife :D
 
Well, I did the big no no and stayed on one side till I got a burr. Uneven bevels now. Damn thing will POP hairs coming off the 120 though! I'll get over the uneven bevel in a day or three :)
 
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I've found that lots of practice with dirt cheap knives helps immeasurably in getting the hang of it all. Once you do get your groove on, you'll be surprised on how much easier it is and how sharper and cleaner your edges are.
 
ssblood said:
Well, I did the big no no and stayed on one side till I got a burr. Uneven bevels now. Damn thing will POP hairs coming off the 120 though! I'll get over the uneven bevel in a day or three :)
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You could have stayed on the other side until your bevels evened up again.
 
I figure when I chip it, and I know I will, I'll take care of it then. I don't suppose it's even a problem because of this. My first several knives turned out fine this one just intimidated me pretty bad. Metal flies off with the 120 and also seemed like it did it faster on this thank the cheap kitchen knives.
 
ssblood said:
I figure when I chip it, and I know I will, I'll take care of it then. I don't suppose it's even a problem because of this. My first several knives turned out fine this one just intimidated me pretty bad. Metal flies off with the 120 and also seemed like it did it faster on this thank the cheap kitchen knives.
Click to expand...

The softer steel might be a factor, but the 120 stone is always hungry.
 
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