Final Edge best method

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remfallen

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Jan 2, 2024
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So im sure some of you have been following along on my journey over the last few days as ive asked many questions. Well im to the point on my first knife where im ready to put on that final edge. I have the edge down to about .02-.03. This seems to still be alot. Im worried about grinding further and making it to thing or messing it up. Should I just sharpen it from there and hot the matieral off in sharpening? I have one of the work sharp precision adjust sharpeners. Or what is yalls best advice. I also did the bevels AFTER heat treat with this knife. Thanks!
 
remfallen said:
So im sure some of you have been following along on my journey over the last few days as ive asked many questions. Well im to the point on my first knife where im ready to put on that final edge. I have the edge down to about .02-.03. This seems to still be alot. Im worried about grinding further and making it to thing or messing it up. Should I just sharpen it from there and hot the matieral off in sharpening? I have one of the work sharp precision adjust sharpeners. Or what is yalls best advice. I also did the bevels AFTER heat treat with this knife. Thanks!
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Depend of what kind of knife you have .For kitchen knife .02 is too thick .You can always remove more steel but you can not add it :)
 
I take it to almost sharp when doing the bevels. I don't measure it, but probably .005-.010". Then I add the final edge at the desired angle, usually 10° per side. Most all my knives are cutters and need a very sharp edge. Camp knives and choppers could be a bit thicker and use less acure edge angles.
 
I’m going to give a little bit of a funky response and say … if you consider this is a “ learning” knife, then this is a great opportunity to experience what a difference the “thickness behind the edge” on the bevel makes. Go ahead and sharpen it, then try it out … you will probably experience that it does not cut/slice the way you want it to … but then again maybe it will be ok for your application. then if you want to, you can always later take it down thinner ( as natlek said, you can always remove metal, but can’t add back).

im with Stacy … for kitchen knives ( mostly used for slicing actions), I take the bevel down to something like 0.006-8” before sharpening. The longer the blade, the more challenging it is to get that thickness consistent along the edge
 
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Cushing H. said:
I’m going to give a little bit of a funky response and say … if you consider this is a “ learning” knife, then this is a great opportunity to experience what a difference the “thickness behind the edge” on the bevel makes. Go ahead and sharpen it, then try it out … you will probably experience that it does not cut/slice the way you want it to … but then again maybe it will be ok for your application. then if you want to, you can always later take it down thinner ( as natlek said, you can always remove metal, but can’t add back).

im with Stacy … for kitchen knives ( mostly used for slicing actions), I take the bevel down to something like 0.006-8” before sharpening. The longer the blade, the more challenging it is to get that thickness consistent along the edge
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Kinda funny because outdoors55 just made a video about this yesterday lol. Your spot on thank you!
 
remfallen said:
Kinda funny because outdoors55 just made a video about this yesterday lol. Your spot on thank you!
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lol. Interesting. not sure if I totally agree, as I definitely notice when my knives start to lose their keen edge … but on the other hand, a few years ago I made a paring knife and brought it up to the kitchen to photograph before I put the final edge on it. My wife started using it, and said “ wow … this is sharp”. Go figure 😊
 
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