- Joined
- Feb 10, 2014
- Messages
- 203
As a neophyte sharpener, I've been pleased with the working edges I can get on my EDC folders with the KME diamond setup, but have been wanting to try freehand. Taking the good advice I have received in this subforum, I purchased the 400/1000 diamond plate from ChefsKnivesToGo and several second hand kitchen knives.
First thing I learned:
Don't let your guide hand fingertips trail over the edge...I didn't feel a thing until I noticed the slurry on the stone becoming red.
The second thing I learned while wiping slurry from the edge. Instead of my usual cotton shop towel, I grabbed a microfiber towel and was surprised to feel the edge of the knife tugging gently on the cloth on the side where the burr should form, well before I was able to feel it easily with my fingertips. This should save time as well as steel. For those new to sharpening as I am, this may help detect the elusive burr whatever system is being used.
Coming off the stones and a green compound strop, my edges will smoothly cut glossy catalogue paper and newsprint, but are not shaving or treetop sharp. They are definitely better than the edges I can get on my Chef's Choice 15/20 machine. For my kitchen needs, they should be fine. I don't feel ready to take on the challenge of sharpening the better steels used in my folders.
I'm thinking about another stone to further refine the edges...maybe a Spyderco UF or a waterstone. Any suggestions would be welcome.
I would be remiss to close without thanking the BF community for rekindling my interest in knives and for the encouragement to pursue it beyond just collecting.
First thing I learned:
Don't let your guide hand fingertips trail over the edge...I didn't feel a thing until I noticed the slurry on the stone becoming red.
The second thing I learned while wiping slurry from the edge. Instead of my usual cotton shop towel, I grabbed a microfiber towel and was surprised to feel the edge of the knife tugging gently on the cloth on the side where the burr should form, well before I was able to feel it easily with my fingertips. This should save time as well as steel. For those new to sharpening as I am, this may help detect the elusive burr whatever system is being used.
Coming off the stones and a green compound strop, my edges will smoothly cut glossy catalogue paper and newsprint, but are not shaving or treetop sharp. They are definitely better than the edges I can get on my Chef's Choice 15/20 machine. For my kitchen needs, they should be fine. I don't feel ready to take on the challenge of sharpening the better steels used in my folders.
I'm thinking about another stone to further refine the edges...maybe a Spyderco UF or a waterstone. Any suggestions would be welcome.
I would be remiss to close without thanking the BF community for rekindling my interest in knives and for the encouragement to pursue it beyond just collecting.
