Is there such a thing - knife that was sharpened too much ?

I guess that I'm the only person here that can't look at the photos. It won't let me click onto them.
 
shane45-1911 said:
The real issue is that as you sharpen higher up towards the spine, the edge becomes more and more obtuse as the blade becomes thicker the more you grind away. You will lose a lot of slicing capability unless you re-profile the secondary cutting edge to a thinner (more acute) bevel to account for this.

Obviously if you sharpen into the divot area, you will end up with a "serrated" kind of edge, and the grind will not be even/flat. This may or may not impact performance, depending upon what you are
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To your first point. IMHO the proper way to maintain a flat ground knife is to lay it flat on the stone and take a few strokes at each sharpening. This way the blade is thinned little each time and reprofiling is never necessary. Most knives are over thick from the start (You will be shocked at how imperfect most knives are out of the box.) One word of caution this method sometimes produces very sharp spines so be sure to knock the sharp corners down.

To your second point. I was told years ago that the divots or grantons are supposed to be alternating front to back and that even at their thinnest point they are thicker than the edge bevel so you never really get a serated edge.
 
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eveled said:
To your second point. I was told years ago that the divots or grantons are supposed to be alternating front to back and that even at their thinnest point they are thicker than the edge bevel so you never really get a serated edge.
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That makes no sense at all ! They are obviously dimples on the edge of the knife. There is no way you can have a flat, even, straight edge when the requirement to re-sharpen reaches that point.
 
shane45-1911 shane45-1911 Yes the side will be wavy but the edge will be straight it won’t be at all like a serated edge78FEEBFD-C3D9-4C50-8E09-ECB94EF4FCFC.jpeg
My understanding if they are done correctly when sharpened down it would look like this. The dotted grantons are the ones on the other side. Even at their thinnest they are thicker than the edge bevel. Also if you are thinning the blade at each sharpening the grantons will be smaller
 
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eveled said:
shane45-1911 shane45-1911 Yes the side will be wavy the edge will be straight it won’t be at all like a serated edgeView attachment 1676326
My understanding if they are done correctly when sharpened down it would look like this. The dotted grantons are the ones on the other side. Even at their thinnest they are thicker than the edge bevel. Also if you are thinning the blade at each sharpening the grantons will be smaller
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Sure if you look at it from that angle, yes the edge is straight. Now look at the edge straight on with it pointing directly to you. It will be wavy from the granton indentations. Not serrations in the "normal" sense of the word, but it will definitely NOT be a straight edge, with all the zig-zag divots.
 
The edge and the bevel will be straight, even from straight on. The grantons shouldn’t go deep enough to effect the edge or the bevel. .

The grantons will still be there doing their job (whatever it is) but they won’t effect the edge.

Again this is assuming the grantons were ground and placed correctly in the first place.
 
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eveled said:
The edge and the bevel will be straight, even from straight on. The grantons shouldn’t go deep enough to effect the edge or the bevel. .

The grantons will still be there doing their job (whatever it is) but they won’t effect the edge.

Again this is assuming the grantons were ground and placed correctly in the first place.
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This is barely worth arguing over, but the grantons are dimples. If you sharpen to the point of the edge reaching the grantons, the edge will not be flat. Run your finger over the grantons? Feel them? They will still be there at the cutting edge too. They are indentations in the blade stock.
 
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I’m sorry you can’t visualize it. But you are correct that it is not worth arguing over.
 
It will not be straight. This is what the edge will look like (over-exaggerated), if you are looking straight down on it:

VIFV13M.jpg
 
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Can anyone else see it?

Maybe we are saying the same thing. This is the best drawing I can make of the different views. 98DEFB0E-8F12-4665-9BD0-40269970D2D5.jpeg

The bevel and edge will be straight. The sides of the blade will still have the granton scallops as they did when new.

Point being the grantons are shallow enough that you can sharpen into them and have a straight edge.
 
eveled said:
Point being the grantons are shallow enough that you can sharpen into them and have a straight edge.
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Not if you sharpen to the point of touching them. Your side view pic is flawed. Those scalloped grantons will extend right into the edge bevel, and you didn't show that.

Can you see you see my pic above, now?
 
FD11520D-F91A-42EF-803A-692C08F28861.jpeg
Edited to add the bysected granton. I think this may be what you are referring to. But notice the bevel and edge are still straight. They aren’t deep enough to effect the edge bevel.
 
eveled said:
They aren’t deep enough to effect the edge bevel.
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Of course they are! The only way they wouldn't affect the edge bevel is if you ground down the entire blade on both sides to remove any trace of them.

Think of a Spyderco knife (or any other serrated blade). If you were to sharpen it on a flat stone, you will eventually make the edge flat when viewed from the side, but if you viewed the edge from above looking straight down on it, all the scallops will still be there.

You can't just make divots go away like that. They will still be there. I have corrected your side view cross section pic:

CkJIYa8.jpg
 
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3FED018F-335C-486C-9AFC-21D838EFA2FA.jpeg
The original edge bevel and edge are intact and not wavy.

Yes the bevel extends higher between the grantons. Only because the blade stock is getting thicker behind the edge.
 
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shane45-1911 said:
Of course they are! The only way they wouldn't affect the edge bevel is if you ground down the entire blade on both sides to remove any trace of them.

Think of a Spyderco knife (or any other serrated blade). If you were to sharpen it on a flat stone, you will eventually make the edge flat when viewed from the side, but if you viewed the edge from above looking straight down on it, all the scallops will still be there.

You can't just make divots go away like that. They will still be there. I have corrected your side view cross section pic:

CkJIYa8.jpg
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Your side view is correct for a seration which is much deeper than a granton should be.

A seration is ground all the way to the other side of the blade. 100%

A granton would be about 10% so even if two grantons were ground back to back (which they aren’t supposed to be) you would still have 80% of the thickness left.
 
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