Kitchen knife sharpening not going well. Tips please.

[Applejacks]

I just got the Sharpmaker, and I gotta say, I see some results. I can in fact shave the hair off my arms, but it still doesn't feel like its optimized. It is definitely not push sharp. <---- all this is trying to sharpen SAKs for practice.

I just tried a big knife. And I think I basically didn't do anything. I did the steps recommended... 20 count, twice on the brown, and twice on the white.

This whole time I am using the 40 degree side. When do I use the 30? Any general tips, and tips for the kitchen knives are all welcome. Thanks.

 

[Dakki]

On the big knife, your edge might be more obtuse than 40. Try marking the bevel with a sharpie and give it a pass or two on the stone. If it's not wiping the ink from the part closest to the edge then that's probably the issue.

Your edge might also have a microbevel or just plain be that dull. Personally I don't bother counting the passes but just keep going until I raise a burr all along the edge, then switch sides and raise a burr on the opposite side, and then polish it off. This sounds like a lot of work and taking off a lot of metal and it is, the first time. After that you've got your bevel nice and even with the angle on the sharpener and it goes like a breeze.

 

[Applejacks]

Nice. Thank you. Thats what I thought, cause the bevel (thats the sharpened edge right?) is very very small on the large kitchen knife. In fact, it is smaller than that on a regular SAK! Would I just use step one on the brown stone and keep making passes at 40 degrees?

 

[Chiller2]

I think on a kitchen knife I would just use the 30 deg, more acute angle = sharper knife.
I would use the corners of the brown first then the flats then the corners of the white.
Keep in mind that you will be doing more slicing than push cutting with a kitchen knife so you don't want a polished edge.

 

[Applejacks]

Thanks. So skip the last step of the flat side on white?

Also, what is a good guideline of when to use 30 as opposed to 40?

 

[Dakki]

+1 for the 30. If it turns out the angle is too acute for the knife (edge turns or it gets dull fast) you can always put a microbevel on it with the 40.

Also, what is a good guideline of when to use 30 as opposed to 40?

For finer edges (say a paring knife as opposed to a chef's knife).

You might try it on your SAKs if you aren't satisfied with the edge you got on them. Just remember a finer edge is more delicate than a thicker one.

 

[Applejacks]

+1 for the 30. If it turns out the angle is too acute for the knife (edge turns or it gets dull fast) you can always put a microbevel on it with the 40.



For finer edges (say a paring knife as opposed to a chef's knife).

You might try it on your SAKs if you aren't satisfied with the edge you got on them. Just remember a finer edge is more delicate than a thicker one.

Ohhh, got it. Thanks. I think 30 may suit me better. I don't really use any knife for heavy duty. Everything is light duty stuff... like cutting paper.