How Often Do You Flatten Your Waterstones?

ncrockclimb

ncrockclimb

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I see some pics of guys sharpening on stones that look like a "U" due to dishing. I also see people talking about flattening their stones because they can slip a piece of paper between a ruler and their stone. I am trying to figure out what is reasonable and how to ensure the performance of my Shaptons. Any feedback from the more experienced folks here would be appreciated.

BTW, I have a 120 DMT EEC Dia Sharp for lapping. Do I need somthing else to lap my 1000 and 5000 Shapton Pros? An Atoma 400?
 
I usually put them away (back in the bath or out to dry) without cleaning them too much, there's always a bit of swarf or mud on the stone. When I take them out to use next time I give em a quick rub down with an XXC DMT or a 180 grit lapping plate.

Wherever the stone cleans up first are the high spots and I'll work there first. If the stone has pronounced low spots I'll go ahead and lap it more comprehensively.

Is not often I ever do a serious flattening, they just never need it. I tend to do most of the bevel resetting on the ends and finish work in the middle, my stones tend to develop a slight loaf shape - opposite of dishing.

Before developing these use habits I used to lap my stones after every sharpening session, sometimes during.
 
Always lap Shaptons before use. Having a flat and properly textured surface makes them work better.
 
Almost never, I can't remember the last time. I find that using different parts of the surface keeps them flat enough for my needs. These are King stones, quite soft.
 
Take a pencil and draw some lines on the stone. When you start lapping or flattening the stone, it'll become apparent if a dish has formed. Old woodworking trick.
 
Slauterhause said:
Take a pencil and draw some lines on the stone. When you start lapping or flattening the stone, it'll become apparent if a dish has formed. Old woodworking trick.
Click to expand...

This ^ I draw a grid pattern and make sure i have marks on the corners but most of my dishing comes in the middle and to one side or the other .

I've found its better to lap a little every time or maybe every other time depending on the stone . On kings I stay on top of it , shaptons I may go 2 times bester 2 times etc.

I've waited too long before and the lapping took longer than I liked and I said I would never do that again. If you lap every time you sharpen either after your finished or before you start you can have a flat stone in no time ,seriously 10-15 seconds every time you finish or start with a king saves a ton of time vs doing it once a month.
 
Okay, you guys talked me into getting an Atoma 400 to lap my Shaptons now. It must be fate.
 
Spartan00 said:
140 or nothin:cool:
Click to expand...

Nope. :-)

Went with Jason's recommendation. It'll come here tomorrow.

I bought a carpenter's pencil, hard grade on the way home tonight to do the criss-cross thing.

I did have a thought on the drive home. Being the frugal guy that I am, I figure I use the lapping to show me the high points, flatten those some until it's a usable area without leveling the hole thing, then sharpen on high but level areas. I figure that make things last longer.
 
I also followed Jason's advice with the Atoma400 and it does a great job. I have one for dedicated lapping and one for sharpening.
 
A good mechanic doesn't blame his tools. Here's a photo that I took in Japan, of the stone belonging to one of Seki City's professional sharpeners....
You be the judge of just how important it is...

ElgTZy.jpg
 
I lap about every 2 or 3 thousand passes, which is enough to rebevel a knife or two from the factory edge down to 12 degrees per side.
 
stitchawl said:
A good mechanic doesn't blame his tools. Here's a photo that I took in Japan, of the stone belonging to one of Seki City's professional sharpeners....
You be the judge of just how important it is...

ElgTZy.jpg
Click to expand...

That set up is clearly for making convex edges. :D
 
Rey HRH said:
That set up is clearly for making convex edges. :D
Click to expand...

I don't think I ever really saw any flat stones in Japan... The sword sharpeners used the big long stones, about 8" thick, perhaps 5" wide and roughly 12"-15" long. All were angled this way and that, depending upon how the sharpener handled his blades. Some were completely rounded down on the ends, humped UP in the middle, some dished down but only along one side.... We used to go down to Sakai district in southern Osaka, and spend a day watching these guys turn out kitchen knives, carving knives, and craft knives all day long. Frankly, I don't see how they could even SIT like that for so many hours, much less sharpen, but I never saw one flattening a stone... In 15 years living there, I never saw one. I'm sure it must happen... I just never saw it in all the times we were in Sakai and in Seki City.
 
While ok for some it would simply be in poor form to let expensive waterstones go for long periods without lapping. We are also speaking of Shapton ceramics which are known for flatness so yes, flattening is very important with these stones.
 
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