Issue sharpening knife with flex on Sharpmaker

I have used double sided tape attaching the blade to a piece of flat stock. Sharpen one side then do the other. Makes the blade stiff. Finish up both sides with stock removed and lighter pressure.
 
I don't know if this has been missed, but you might have better luck setting the Sharpmaker up in "benchstone mode" ?

I don't use it this way very much, but I would try it, if I was in your situation... just a suggestion...
 
Cicatriz said:
For kitchen knives that need more than a regular steel I use a Wusthof diamond-steel.
I find using the oval steel like that one works extremely well even with very thin blades that have bent/wavy edges from someone twisting while cutting(abuse).

I agree on using the benchstones if the edge is uneven to start with.
Click to expand...

I haven't heard of that sharpener. Thanks for the input.
 
A lot of great feedback, everyone. Thank you so much. I've been able to put a very nice edge on it by stabilizing the Sharpmaker so I could guide the knife with both hands. I then touched it up lightly on a strop.

At any rate, I learned other tidbits from "y'all", and it's much appreciated.
 
Alex,
I mentioned Diamond coated Oval steels in my post no 17.
These are really only good for touch up & honing of your edges since the Diamond is usually of 600 grit. The ones made here in the USA are from a company call
Ultimate Edge. Available on the Net etc..
 
On the topic of the oval diamond 'steels', EZE-Lap also makes one (in USA); this is the model D10F below, in 'Fine' grit (seems similar to DMT's 600-mesh hones). I picked one up at a local sporting goods outlet, and it'd be handy for 'utility' edges on basic kitchen knives. For the diamond surface area provided (10" length x ~3/4" width; and 2-sided), it's not very pricey either, at around $23. These oval rods should be useful for recurved edges as well. I've noticed the 3-lobed guard on the handle is shaped such that the rod could be laid on the table, and used more or less like a bench hone, with one side of the oval facing up. That could be handy. :)

EZ_D10_3070.jpg



David
 
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I have sharpened tons of filet knives (that are very flexible) on my Sharpmaker. They flex, but just use it as normal. Corners only. RevDevil's got the right idea.

As for steels, are y'all talking about a smooth steel? Like this one?



They are great for aligning the edge in between sharpenings. They are completely smooth and hard, so no metal removal, but they work great for aligning the edge to maintain it if it's already sharp. The "sharpening steels" (with the grooves cut into them) are really IMO just piss poor substitutes for any other sharpening media. They are good for an extremely rough working edge on the fly, but not much else.

The steel pictured above came with a heavy leather cover that works fine for stropping. (As you might be able to see from the cut marks in it):

 
Yes,
A smooth steel like yours works great for honing as you mentioned and the leather slip cover is a fine way to strop.
 
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