• Folks, you need to make sure your profile email address is kept current. If you do not have a paid subscription, and get locked out of your account because you no longer have access to your listed email address? There is nothing we can do for you.

    This is especially important now that we've instituted password compromise security - if your password is compromised elsewhere, you will be sent a verification email on your next login. If you don't have access to that email? Your account gets locked.

    Help us help you, PLEASE.

How much metal is removed when sharpening.

Joined
Dec 13, 2011
Messages
137
If you are reprofiling the edge you will be removing the amount it takes to do so. You shouldn't need the 120 stone otherwise if you already have the angle you want start with the 400 or 600, you won't take much metal off if you're doing it right.
 
Joined
Feb 3, 2001
Messages
32,201
How bad was the blade, are ya reprofilin' or just touchin' up the blade, you'll remove more material with coarser stones than ya will with the finer grits so ya see in order to answer yer question we need to know what yer sharpenin' and how bad it is.
 
Joined
Nov 17, 2008
Messages
3,654
In a single sharpening? Extremely hard to say it, since it depends on so many different factors.

If you're sharpening out big chips, you're going to need to remove more metal than if you are just touching up a slightly dull edge. If you're reprofiling a knife, or changing the edge angle at all, you will be removing a different amount of metal than if you had been maintaining the same angle.
 
Joined
Feb 16, 2012
Messages
5,736
It depends on how dull your edge is to start with. The edge was originally a sharp V, as it gets dull with use it rounds off. Visualize the outline of the rounded edge on top of the outline of the V and you will see how much has been removed. When you sharpen the rounded edge back to a sharp edge you may or may not remove very much material. When you get back to the apex you can stop there and you haven't moved the edge back very far. If you keep working on it you will move the edge back more. It may be that the dulling of the edge has removed more material than is necessary to re-sharpen it.
 
Joined
Jan 17, 2013
Messages
75
If you start with a 120 grit and work up to a 1000, your going to being removing more steel than you would need for an average resharpening. Go easy on your blades; don't take off more than you need. It's a good idea to practice sharpening with a cheap knife until you get good at it.

[video=youtube;aa2phl7dUEk]https://www.youtube.com/watch?v=aa2phl7dUEk[/video]
 

Morrow

Don't make this weird
Joined
Apr 11, 2007
Messages
27,773
Let's get this to the correct forum.....
 
Joined
Nov 9, 2009
Messages
44,314
You don't need to start at 120, unless you are trying to put an edge on a spoon, butter knife, or have a severely damaged edge. You should be able to eyeball it and differentiate between a slight touchup or if you need to completely reprofile the edge.
 
Joined
Feb 24, 2011
Messages
4,423
I start at 320 with the edge pro and agree that 120 is way too coarse for most blades. :thumbup:
 
Joined
Jul 17, 2012
Messages
1,223
If sharpened properly, using the edge pro as you stated, and you are not trying to sharpen out some chips or gouges, then you will not remove enough metal to appreciatively shorten the life span of your blade. Most blade steel in today's modern knives will take a lot of normal sharpening before any appreciable amount of steel is ground away. That last statement assumes that you will only touch up your blade when it gets dull, and not completely start over with the sharpening. If your blade is dulled by normal use, then it only needs the apex of the bevel touched up. A very small amount amount of grinding is necessary at this point.
I have an old knife that belonged to my Grandfather when I was a teenager, that he kept sharp enough to cut open pecans and slice off plugs of chewing tobacco, and what ever else he used the knife for. He sharpened the knife on an Arkansas "whet stone" as we called it. He took pride in his knifes and cared for them.
I now have that same knife, and it will split hair. The blade is probably 90% of what it was when new, and will outlast me and my children probably.
So, don't be afraid to sharpen your knives if done properly, and enjoy them for many years to come.

P.S. - If it is a safe queen, then don't sharpen it, just protect it from rust and corrosion and keep it locked up, or on display.

Blessings,

Omar
 
Joined
Aug 16, 2011
Messages
612
You should only end up removing microns of edge if you do it right. If you dont form a burr till the last grit, then youve removed near the minimal amount of steel
 
Top