I wish someone would make...

A

Amaranth

Joined
Jul 19, 2009
Messages
421
One thing that I've notice in sharpening knives for years is that it's next to impossible not to scratch the tip of the blade on the "away" stroke. I've seen pictures of knives on the forum of other people's knives with the same issue.

What I wish were available was a sharpening stone like a DMT with a radius edge of say 1/4" all the way around.

This would prevent the scratching problem which occurs because of the sharp corners.

In addition, you could also sharpen recurved blades with the radiused corners.

Does anyone think this is a good idea? Would you buy one if you could find it?

Feel free to complete the sentence, I wish someone would make...

...People who whine about scratches on their blades stop whining! (I know that response was coming so I saved you the trouble)
 
I don't sharpen free hand on stones so I don't know exactly what causes it, but you can always but a piece of masking tape on the blade. Doesn't take very long and should prevent unwanted scratches.
 
You shouldn't be sliding the blade off the edge of the stone. You should finish the stroke, lift the knife then start a new stroke. Never should the nice slide off the stone.

Maybe need to take a look into your technique?

On the flip side, I wouldn't mind a curved edge to prevent chipped edges on real stones, and do get the recurve without messing up the edge.
 
What happens is that as I get nearer the end of the stone while drawing the blade across it, I am also getting toward the tip and changing the angle to follow the belly of the blade.

At the end of the away stroke, the tip sort of "falls off the edge" of the stone, which is what causes the scratches.

If you are very,very careful and controlled, I supposed that it won't happen. But all it takes is one slip.

"65525" I guess my technique is a little sloppy. But I just think that a radius edge would be more user-friendly and versatile.
 
You just need to stop at the tip and lift or if you keep the blade on the stone and use back and forth strokes control your stopping points a little more. Not saying it can't happen because everything that can happen will happen, but refining your technique should be a constant thing.

A radius edge is good for some blades but can prove troublesome for most.
 
If you mean round the edges of the sharpening stone, then NO WAY! I was extremely disappointed when I found out that my XXC stone had rounded edges.
 
i freehand all of my knives (the wrong way i suppose) and i make circles on the stone. its just a free1 that a local fuel station gave away in the 40's or 50's. but i only have scratches from use, not from sharpening. i cant recall every "falling off" the stone.
 
You must log in or register to reply here.
Back
Top