Finally my first really sharp edge

V

Vicv

Joined
Aug 22, 2011
Messages
357
No questions or anything just wanted to brag after over a year of trying and failing miserably and giving up on freehand I decided to give it a go on a couple carbon Chinese veggie knives I was asked to sharpen from a chef friend of mine. They were in very bad condition so I used my belt sander to grind out the deep chips and wavy ness. What I had left was a 1/16" thick edge or so. So I continued with my 40 grit belt and thinned it down to about a 10o included angle on each. I then attacked them with a thousand grit king. I now see why thinness behind your cutting edge sure makes putting on a primary edge easier. 5 minutes later I've raised a burr on both sides. Trailing strokes lighter and lighter removed burr. Then went to 6000 king and repeated process. Then newspaper with light trailing strokes. They now push cut newspaper. Even changing direction. It's about a 30o inclusive now on it. Thank you you tube and Mr carter for the technique. And all the people on here who have helped. Just thought I'd share as I've now proven anyone can do it
 
If only you had continued using the belt sander. Just got mine a few days ago and I can take out all the chips, and grind away a broken tip, and then sharpen to hair popping/push cut through newspaper starting off of the paper and hacking it. All in about 5 minutes.
 
I can as well. It's just finally getting a new skill is exciting. Belt sander does leave a nice edge. There was just a sense of accomplishing it by hand
 
I remember when I put my first shaving sharp edge on a knife. I spent about an hour push cutting phone book paper and shaving hair off my arms and legs. I was even more excited when I did again with another knife. :cool:
 
Lol. My wife was laughing at me enough doing it once with each knife. Besides I had to return it to the customer as they were at work. I may not have gotten it across properly. With the belt sander I make knives very sharp. They'll shave or push cut paper and I have a small business doing a couple restaurants in my town. What I meant was with freehand I've never gotten a sharp edge. Even with jigs I've always struggle with bench stones and even using a lansky has given dismal results. But this time I really got it. Probably a little sharper and smoother than even an edge fresh off a belt. I was very happy. Gotta get me a carbon kitchen knife now besides my huge cck which is so wide I don't know what to do with it
 
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