I've read there are 2 sharpening "techniques". Tip to heel and vice versa. Heel to tip. I have always sharpen heel to tip because it was easier for me. Until last night I started to have second thoughts.
When I sharpen a knife from heel to tip I get a scratch pattern like this on the edge going to the tip.
//////////
Now when I sharpen tip to heel, I get this scratch pattern. With the marks going back to the handle of the knife.
\\\\\\\\\\
There are 2 results with this scratch pattern I discovered with each direction. With the tip to heel pattern. \\\\\\\. When your pulling a blade back in a cut, like a slash motion with a sword or a machete, it cuts better.
When you sharpen heel to tip ///////. it seem it works better when you push the blade away from you. As if you were cutting a tomato, or bread. You would push the blade out in front of you then pull it back. Like a sawing motion.
At first I didnt think anything about these direction patterns. Until I tried something. I just finished sharpening 2 knives. One for each scratch pattern direction. The knife that had the heel to tip pattern I tested on the back of my hand. Not a hard press, but lightly. I pulled the blade back towards my body. Nothing.
It felt almost dull. Now I then pushed the blade away from me in the cutting motion. I could feel a slight sting.
Did the same thing with the blade that was sharpen tip to heel. I could feel a slight sting when pulling the blade back towards my body, but felt nothing when I pushed it away.
I started to research these scratch patterns. Some people stated the tip to heel scratch pattern was suited for piercing knives like daggers. The knives sharpen with the heel to tip were better suited for cutting tasks that required a sawing motion. Mostly food prep.
2 guys stated they did both paterns on each knife, but in a different way. One stated it sharpen one side of the knife tip to heel and other side heel to tip and had promising results. Another individual said as he moved up in the grits he would alternate the patterns. So example. 400 grit heel to tip. 600 grit tip to heel and so on.
I assume most knives sharpen on a belt sander don't have these different cutting preformances. Due to the scratch pattern going down. Not in slant. llllllllll.
I was thinking the tip to heel motion would be better suited on that tip to heel scratch pattern if the blade is used for slashing. What has been your experience with these scratch patterns?
When I sharpen a knife from heel to tip I get a scratch pattern like this on the edge going to the tip.
//////////
Now when I sharpen tip to heel, I get this scratch pattern. With the marks going back to the handle of the knife.
\\\\\\\\\\
There are 2 results with this scratch pattern I discovered with each direction. With the tip to heel pattern. \\\\\\\. When your pulling a blade back in a cut, like a slash motion with a sword or a machete, it cuts better.
When you sharpen heel to tip ///////. it seem it works better when you push the blade away from you. As if you were cutting a tomato, or bread. You would push the blade out in front of you then pull it back. Like a sawing motion.
At first I didnt think anything about these direction patterns. Until I tried something. I just finished sharpening 2 knives. One for each scratch pattern direction. The knife that had the heel to tip pattern I tested on the back of my hand. Not a hard press, but lightly. I pulled the blade back towards my body. Nothing.
It felt almost dull. Now I then pushed the blade away from me in the cutting motion. I could feel a slight sting.
Did the same thing with the blade that was sharpen tip to heel. I could feel a slight sting when pulling the blade back towards my body, but felt nothing when I pushed it away.
I started to research these scratch patterns. Some people stated the tip to heel scratch pattern was suited for piercing knives like daggers. The knives sharpen with the heel to tip were better suited for cutting tasks that required a sawing motion. Mostly food prep.
2 guys stated they did both paterns on each knife, but in a different way. One stated it sharpen one side of the knife tip to heel and other side heel to tip and had promising results. Another individual said as he moved up in the grits he would alternate the patterns. So example. 400 grit heel to tip. 600 grit tip to heel and so on.
I assume most knives sharpen on a belt sander don't have these different cutting preformances. Due to the scratch pattern going down. Not in slant. llllllllll.
I was thinking the tip to heel motion would be better suited on that tip to heel scratch pattern if the blade is used for slashing. What has been your experience with these scratch patterns?