Got my new Delica...WOW...SHARP...now a sharpening question

L

Lavan

Joined
Nov 8, 2000
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It's the fully serrated one as all my other knives are plain edge and even though I can freehand like a champ, I use the Sharpmaker to save time.

I have the Sharpmaker video. But, looking now at the serrations, I can't see HOW a stick can get into the LITTLE serrations when sharpening.

DO they get sharpened? Or is it rare for the little ones to get dull being sorta protected by their size?

And it's really HARD to believe (although I take it on faith) that serrations can get sharpened just like a plain edge although slower.

Does it really work like it shows? This Delica is like a SCALPEL right now. Holy cow, it is SHARP.

But, it's a SNAP to open compared to the Native III
 
Just let it glide over the rods, firm but not too much pressure (3 pounds to be exact). Use the whites only. It works!
I have used a kitchen scale held sideways to get a feeling how much pressure 3 pounds is.
 
After a number of sharpenings, you'll notice that the tips of the serrations are no longer pointy but rounded. Also, if you sharpen the knife by dragging it on the stones from handles to the tip, the serrations will be sharper on the side with the tip. If you sharpen it from tip to handles (some people do it this way), the serrations will be sharper on the side with the handles.
Speaking for my part, I found an alternative sollution: I sharpen the serrations one by one, and for the small ones I slide them vertically on the corners. The results are (at least for me) better than using the "traditional" techniques.
I must confess that though I have no problems in putting a shaving edge to any PE knife, I could never achieve a similar result to a SE. :(
 
Actually, they do. Many of my SE Spydies came NIB with an edge that shaves down the hair on my forearm :) As I said previously, I couldn't restore the factory edge to that degree :(
 
I am paranoid about not being able to get the serrations sharp.

That's why I now avoid serrated and part-serrated knives.
I am strictly plain edge only. I have found that a very sharp plain edge will cut as well as a serrated blade anyway.
 
I never tried on of those Lansky or Gatco crock sticks. Some of their stones are designed especially for Spyderco serrations. Anyone had any experience / positive results with those?
 
I....think....the secret is.....TIME

My buddy can put an edge on his Delica that may even be SHARPER than factory (doubtful) but he does it on a Sharpmaker (old model) and it drives me crazy to know it CAN be done.

But, a .....l o o o o n n n n n g g g g.....time later, the sharpening is done and it is scary sharp again.

I have watched him do SOME of it. And he does it like the video but it just doesn't seem possible.

But he sharpens for some cops that he used to work for and he does it good.

:confused:
 
That's a valuable information, to know that it CAN be done. Do the tips of the serrations get rounded in time or are still pointy?
 
Lavan:

“I can't see HOW a stick can get into the LITTLE serrations when sharpening.”

At the risk of insulting you, you do know that, for a serrated blade, you need to position the ceramic rods in the base so that the corners face in, rather than the flats.

Darrel
 
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