I can get my knives sharp, but they arent as sharp like in some YouTube videos

[Jake Dawson]

I have 2 whetstones 1000/3000 and a pocket sharpener that is roughly 500, plus cermaic pull through device for finish.

I can get my knives sharp, they are functional, they cut paper BUT they dont shave or blaze through paper with a single hit.

Im starting to think that my obsession with perfect sharpness is just an obsession, im defo not a knife reviewer or a professional.
Am i missing out ? Thats the question. How many of you actually manage to get a perfect edge?

 

[tinfoil hat timmy]

dont use the pull through thingy.

 

[killgar]

Are your knives the same as the ones in the Youtube videos?

If they're not, then there can be several reasons why you're not getting the same result- like different steel and/or different edge geometry.

And the people on Youtube might have a lot more experience than you.

"Youtube envy" isn't healthy. Just like "Instagram envy" or "Facebook envy".

How many of you actually manage to get a perfect edge?

I don't believe in the "perfect edge".

I find that different edges are better for different cutting chores. For example- I wouldn't want the same edge for slicing tomatoes that I would use for cutting rope.

I used to use my knives all day at work, and they needed to be sharp. But I didn't obsess over them. Just a basic freehand sharpening on a diamond hone, a quick caress of the edge with my thumb to satisfy my curiosity, and back in my pocket or sheath the knife went.

Knife sharpening is a learning experience. A matter of trial and error. And a matter of subjective individuality- determining for yourself which type of edge serves you best for any given purpose.

In the end, it's just a knife, and it only needs to be sharp enough to cut stuff. You're not actually going to shave with it, or perform surgery. And the sharpness of ones blade is not a measure of their manhood.

Just keep practicing, discover what works for you, and don't let "perfect" be the enemy of good.

 

[3D Anvil]

Freehand sharpening is definitely an acquired skill. I've gotten to the point with it that I can get knives very sharp, but I end up with a fairly convex bevel. That's not necessarily a bad thing, and some consider it a positive ... but it annoys me that I can't get a flatter bevel. It's a work in progress.

I'd recommend picking up a set of cheap angle guides to use for reference. These are just little plastic wedges with each one having a different angle from something like 10° - 20°. So if you want to sharpen to 17°, for example, just set the 17 wedge on the stone, angled as you like to sharpen, and then slap the flat of the blade on the wedge to see what the actual angle feels like. Then try to hold that angle. If you feel like you've strayed, you can always recheck on the wedge to course correct.

Keep in mind, though, that if your blade doesn't have a flat section (like a full-flat grind), you have to account for the angle of the primary bevel. Spyderco knives generally have a 2-3° primary bevel, so assuming it's 2 deg., you would use a 15° wedge guide to get a 17 dps angle.

 

[Guy McVer]

Keep working at it. Keep experimenting. Eventually it will start to click. It won't just be one thing either. All the little lessons start to build on each other more and more. You're trying to build a mound out of tiny grains of sand. It takes time.

Practice, practice, practice.

 

[cudgee]

plus cermaic pull through device for finish.

First thing is get rid of that. They are okay in a pinch or for emergency situations, but not for what what you are doing.

And the people on Youtube might have a lot more experience than you.

Yes, there are some very good and experienced sharpeners on Youtube that have years of experience.

"Youtube envy" isn't healthy

There are a lot of mis truths posted on Youtube. Research, don't take everything you see posted as fact.

it's just a knife, and it only needs to be sharp enough to cut stuff.

It's an age old question, how do you know if your knife is sharp. Answer-if it does the job and tasks YOU require it to do.

Practice, practice, practice

That is the best advice you will get. And take your time, lack of patience and rushing is the biggest mistake made in sharpening. Get your bevels apexed on the first stone/grit you use, otherwise you will never get a sharp edge, your first stone/grit is the one you will have spent the most time on to get the burr's and apex.

 

[000Robert]

I have 2 whetstones 1000/3000 and a pocket sharpener that is roughly 500, plus cermaic pull through device for finish.

I can get my knives sharp, they are functional, they cut paper BUT they dont shave or blaze through paper with a single hit.

Im starting to think that my obsession with perfect sharpness is just an obsession, im defo not a knife reviewer or a professional.
Am i missing out ? Thats the question. How many of you actually manage to get a perfect edge?

I get perfect bevels and edges, but I use a Wicked Edge 130. Are you making sure that you are achieving good burrs? That is the most important part of sharpening - if you do not get good burrs, then you are not reaching the edge apex and getting your blade really sharp.

 

[Ourorboros]

A pull through makes the least amount of sense of finishing - you're saving the worst for last. At least in the beginning of a progression you can fix the damage.
Pull throughs are not well regarded. People have pics under magnification to show why.

You get better with practice. Learning to get a working edge doesn't take too long. Then you progress from there.
I have no idea if I can get a shaving edge. I see the results when I use a knife for it's intended purpose and judge from there.
My only point of comparison is pork shoulder - I sharpen a knife that easily cuts cleanly through layers (different textures) of thick fat, meat and connective tissue. Other food too, but that would be the toughest.

 

[scdub]

Great advice above!

I’ll add that it’s extremely difficult to get high sharpness from thick edges. If you’re trying to shave with your BK2 it’ll take MUCH more sharpening effort and precision than if you use a thin edge.

I suggest you practice on your thinnest paring knife or even a retractable utility knife or Xacto blades.

If you’re chasing sharpness (hair whittling for instance) then go for an extremely low angle, maybe 10 degrees per side, and expect to scratch up the blade flats with your stone at low angles.

I got a few edges up to this point but mostly for fun. I maintain that edge on my straight razor and my bedside knife, but am generally satisfied with regular “arm hair shaving” sharpness.

 

[Guy McVer]

Number one tip I can give you is to constantly stop and look down at the edge of the knife.

Turn the blade so the edge is facing up towards you, and look down at it in direct light. Angle the tip down and then back up and watch how the light interacts with the edge. This will show and teach you so much. The more you do this the more you will start to know and understand how you are affecting the edge.

Also touch the edge with your thumb and fingers. This can be scary at first, but you will develop a sense for how to do this safely.

Observe the edge and see how it responds to what you're doing. Adjust your actions according to what you see and feel.