High polish = poor slicing, specific to certain steels?

Hello,


Cliff , I use a Set of Ceramic Crock-stiks
to do my sharpening after i set the edge bevels with my Belt grinder putting on the initial edge profiles.

I use to use Stricktly the WHite Rods to knock the wire edge off and sharpen with,,,but with the Set there was a Set of BLUE ceramic rods that are just a bit corser,
i tried these from my initial Belt edge bevel setting, and found they produce a
Wicked sharp Tacky edge, that just seems to want to Bite and seperate material real Fast!!

The 52100 MEUK blade i finished for you is supplied with this TACKY edge. should be real aggressive in the cut!!


Regards,,,,,, Allen Blade

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Allen Blade
Spokane,WA USA

" It is Always Better to learn The RIGHT Way, Than to Continue Doing it WRONG "

My Custom Knives :
http://www.geocities.com/yosemite/meadows/1770/allenblade.html
 
Cliff..
I polish all my plain edges to a 4000 grit on a Pro - EdgePro Sharpener..
On thick poly-pro rope it does not bite good..
Once the initial cut is penetrated the polished edge performs satisfactory.
Other ropes and lines cut real nice, nylon, paracord, det cord and it leaves a very clean cut..
The polish edge works excellent on cardboard, slice open ammo boxes all day long with ease..
Now all my kitchen knives are polished to a 4000 grit.. They slice fantastic.. Glide through tomatoes no probs..
The polish looks good cuts good..
 
Cliff..
I polish all my plain edges to a 4000 grit on a Pro - EdgePro Sharpener..
On thick poly-pro rope it does not bite good..
Once the initial cut is penetrated the polished edge performs satisfactory.
Other ropes and lines cut real nice, nylon, paracord, det cord and it leaves a very clean cut..
The polish edge works excellent on cardboard, slice open ammo boxes all day long with ease..
Now all my kitchen knives are polished to a 4000 grit.. They slice fantastic.. Glide through tomatoes no probs..
The polish looks good cuts good..
 
i try to get the best of both worlds with ym edge. i first get it as sharp as i can with a medium diamond stone then i go straight to a super fine ceramic rod for a couple of strokes on each side and when i am done my knife slices way better than a straigght med grit yet it will also out perform a poloshed edge when it copmes to push cuts. i have tried many different ways to sharpen and this is the best in every way IMHO. it is also onbe of the fastest-i can go from "This knife wouldnt cut hot butter" to where the hairs on my arm see the knife and start running in just a few minutes with this method




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Is chicken a vegetable?
 
Cliff, your topic post raises another questioin in my mind: Does an entirely polished blade cut through dense materials better than a course or even pock-marked blade?

A medium that comes to mind is cheese. I just wonder if there would be more friction resitance from a finely polished or even nikel plated blade than one that had multible dimples in it (I never seen one, but could this be "new" technology for a superior cutter?
 
Ron if the surface irregularities are small, what usually happens is the medium being cut flows in and out of them and thus sees much more resistance. Blades with highly polished primary grinds will cut through material significantly better than blades with surface distortions. What you would need to do is make the "holes" large enough so that whatever you were cutting flows over them.

-Cliff
 
We're off topic, but cheese knife technology interests me. I've used cheese cutting wires and they work very well. Cheese is one of the few common foods where blade drag is really pronounced. Another knife I use that works particularly well is a particular design of cheap bread knife.

This knife is chisel ground on the right (right) side of the blade. It does not have scalloped serrations, instead it has a lot of little notches about a milimeter wide and a couple mm's appart. The blade is about 1.5cm wide and is highly polished. When pressed down into cheese the chisel contour cuts slices off nice and straight and in general the blade drag is pretty low. This is with a purely push cut.

Back on topic. I sharpened a Greco knife with an A2 blade this week and it really improved with stropping. Put A2 down as a steel that seems to perform with polishing.
 
A long time ago I was told by a butcher that the direction of sharpening affected the cutting ability of the knife. That was why he said that he would pull the knife across the steel and it would leave tiny teeth such as a file or saw. If the blade was pushed to be sharpened, it would cut better pushing. It made sense to me as I have observed the edge under a microscope and they do look like saw teeth. I polish mine on a buffer after a worn 220 grit belt sander. I touch up with a 600 grit EZ Lap diamond pocket steel (15 yrs old and still flat) when needed.

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Ray Kirk
http://www.tah-usa.net/raker
 
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