Knife Blade Issues - Help?

[ManOfKaya]

Hi guys,

I have a higonokami knife that I need your help with. (Knife link at end of post)

First off, I've never sharpened a knife with this type of blade and would love if one of you could provide a bit of information on the best way to sharpen it.

Second, I have tried to sharpen it the way I was taught and every time I do, I end up with a blade that seems to have very fine chips in it (the chips can't be seen visually but can be felt when running your fingernail over the edge). After feeling the little nicks with my finger, I try to sharpen them out but they seem to stay there no matter what. How can I get rid of them?

Here is what the knife looks like, btw: Link

 

[Miknuyh]

How did you sharpened them? What did you use?
Usually most of my knives if it just needs a touch up or have micro chips I can't see I just run them though spyderco sharp maker and then just strop them. If no chips or damage just a little dull, I just strop them. If it needs to be reprofiled I use a different system

*not an expert just what do.

 

[ManOfKaya]

Hi,

Thanks for your response. To sharpen it, I used a fine grit oil stone (what I use for all my knives). This is the only knife that I can't seem to get razor sharp. I have another higo knife that gets shaving sharp, but for some reason, this one refuses to get anywhere near that :/

 

[Obsessed with Edges]

Without knowing the steel type or the Rockwell hardness to which the manufacturer treated it, it's difficult to say what's causing the edge damage. If it's treated to very high hardness (HRC 60+), chipping may indeed be occurring. On the other hand, if it's not very hard (HRC <60), the edge damage may more likely be dents/dings (plastic deformation) instead of actual chipping (fracturing) of the steel. Oftentimes, dents or impacts which deform the edge may be mistaken for actual chipping.

What is the grit of the oil stone you're using (might post a pic of the stone also)? If it's relatively coarse, and the blade steel is very hard, that might contribute to chipping issues. A finer-grit stone might work better, in such a case. Using MUCH lighter pressure while sharpening may also help to minimize chipping issues on a very hard blade.

The other higo knife you mentioned, which sharpens up more easily, is it of the same brand and steel type? If it is, that could indicate a manufacturing problem with the difficult blade, such as a bad heat treat/temper.


David