for cliff: trouble sharpening 154cm...grrrr

[db]

Originally Posted by db
ATS 34 154 cm is good knife steel if heat treated right depending on what type of edge you like and use.

If you want an edge thicker than 20-22 degrees per side, I agree.

I've found I can go much lower than that, however, I only have 1 ATS 34 blade I use. It's an older Benchmade, Leopard Cub. I've convexed it and the highest I've raised the blade is around 12 degrees give or take a degree or two.

 

[Andros]

If you sharpen completely, then cut it off lightly (1-2 passes into the stone directly), it usually only takes a minimal of passes to reset the micro-bevel which means you are only alternating for a dozen passes or so.

Could you please elaborate on your comment "then cut it off lightly (1-2 passes into the stone directly)"? What do you mean exactly by that ?

So don't ask the best friend of a knifemaker to comment on his blades or ask him and the knifemaker's ex-wife and the reality is likely between those extremes.

-Cliff

Hahaha ! I never thought of it this way but it is a fairly unique approach towards weighing / assessing blade quality / performance:thumbup: .

 

[Cliff Stamp]

Could you please elaborate on your comment "then cut it off lightly (1-2 passes into the stone directly)"?

Slice the knife lightly right into the stone as if you were trying to cut the stone in half. This will grind the burr off in almost all cases and leave the edge with fresh steel. It is usually a good idea when resharpening a heavily used knife because the edge tends to be highly fatigued.

-Cliff