Has Anyone Gone To The Land Of Too Toothy And Survived To Tell The Tail ?

adamlau said:
...240 edge > 400 edge reset > 1000 apex...
Click to expand...
This progression is doing well and will likely premain the kitchen standard for six and up. Hard to tell if the improvement in edge retention (as defined by the presence of visible rolls, chips and/or flats) is due to the coarser edge or us trying to turn an expectation into reality be easing up on the cutting board. I still prefer 1K to 6K for anything five and under as the edges for those blades almost never come into contact with a board.
 
i sent 7 big victorinox meat cutting knives out wed to another super market.......60 grit.....4 passes on worn 3m blue scotch brite snd 6 passesmon green on rally. report in yesterday was outstanding for mall meat tested......now i wait to see how long it holds up
 
I'm sure those 7 meat cutting knives have shapes. Those shapes lend themselves to names. Which would tell us more about what type knife your sharpening. DM
 
needed info.
well i have been trying to figure out how to upload a few pics, but have failed all attempt.....
so
green.....means to me.....formax honing compound.......No. 12668.....sm. bar....lg is 12680.

victorinox butcher knives.....10 to 12" long.....3" wide blade...approx.

you can see here if this loads......if no
.
.
youtube: great edges and gold and see : commercial-household sharpening
 
Today I’ll test a coarse edge. Bevel grind at 17.2 dps with 240 grit diamond stone leading strokes. Then trailing strokes with same stone just to “try” remove the burr. Then at 17,55 dps 3 stropping passes with green compound to make sure the micro burr is gone.
MU17WgX.jpg
 
↑ Looking through a 10X loupe, that edge is very ragged compared to what my 250 grit diamond plate leaves, even on cheap soft SS kitchen knives. That's more like what the coarse side of a Norton jb8 SiC would do. ↑
 
brasileiro said:
Today I’ll test a coarse edge. Bevel grind at 17.2 dps with 240 grit diamond stone leading strokes. Then trailing strokes with same stone just to “try” remove the burr. Then at 17,55 dps 3 stropping passes with green compound to make sure the micro burr is gone.
Click to expand...

now that looks nice.....the 60 grit belt is a bit more ruff looking, but 3 to 6 passes on the blue well broken in 3m non-woven belt it blends all together and looks pretty nice.......rupert calls it a blending belt....then my green on powered leather ruff side out.....meat and tomato grind
 
I made it over half way thru the video and saw no knife sharpening.
It took 5-6 knives to break in my DMT xcoarse stone and I think the stated grit is 220. DM
 
David Martin said:
I made it over half way thru the video and saw no knife sharpening.
It took 5-6 knives to break in my DMT xcoarse stone and I think the stated grit is 220. DM
Click to expand...
no sharpening.....there are thousands of sharpening videos using belts......it was just to show the victorinox butcher knives i was referring too........but i hope now i have found a way to post pics here......stand by
.
p1Xk5ac.jpg

.
DXiyzYb.jpg
 
A glimpse of the process!

I'm still using the 125 micron diamond belt followed by a slight microbevel on an 8k silicon carbide waterstone. Makes a very toothy edge that is thin enough across to do pressure cuts with a fair amount of efficiency.

The grind looks not as rough as brasileiro pics but is still pretty darn toothy - a bit more refined than what I get from a 120 grit Norton Blaze. Running at relatively slow speed.
 
You must log in or register to reply here.
Back
Top