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Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
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Knife Sharpening
- Thread starter nock
- Start date
- Joined
- Nov 6, 1999
- Messages
- 2,639
Read Everything is this excellent sharpening tutorial by our own Joe Talmadge: shapening FAQ
Pay close attention to the magic marker suggestion. That technique will help a great deal to actually visualize what you are accomplishing with your stones.
If you use a sharpening device like your Gatco, or learn to sharpen free-hand, understanding what you are doing is the most important thing.
Read the FAQ, practice a little, and come back to ask more. There are no 'correct' angles. That depends a lot on the size, edge geometry, and sometimes even the type of steel.
Practice is the most important thing. Good luck.
Pay close attention to the magic marker suggestion. That technique will help a great deal to actually visualize what you are accomplishing with your stones.
If you use a sharpening device like your Gatco, or learn to sharpen free-hand, understanding what you are doing is the most important thing.
Read the FAQ, practice a little, and come back to ask more. There are no 'correct' angles. That depends a lot on the size, edge geometry, and sometimes even the type of steel.
Practice is the most important thing. Good luck.
- Joined
- May 26, 2000
- Messages
- 1,922
Yes, the Talmadge FAQ is great.
You must learn to get a nice burr on full length of the knife. Keep scrubbing at 25 degree angle for starters, and stick with it until it is full length. Flip it over and again keep scrubbing, reprofiling the edge w/ Gatco until you again achieve a burr. Then reduce pressure, keep rolling burr over to other side, and then strop it off in the end. It does take practice.
I did not understand the whole burr thing until I read this book, an excellent general book on sharpening:
The Razor Edge Book of Sharpening
by John Juranitch
Amazon carries it. Recommended.
Better still, order it direct:
http://www.razoredgesystems.com/
You must learn to get a nice burr on full length of the knife. Keep scrubbing at 25 degree angle for starters, and stick with it until it is full length. Flip it over and again keep scrubbing, reprofiling the edge w/ Gatco until you again achieve a burr. Then reduce pressure, keep rolling burr over to other side, and then strop it off in the end. It does take practice.
I did not understand the whole burr thing until I read this book, an excellent general book on sharpening:
The Razor Edge Book of Sharpening
by John Juranitch
Amazon carries it. Recommended.
Better still, order it direct:
http://www.razoredgesystems.com/
Rdangerer probably has the key to your dilemma.
Most folks new to sharpening simply don't remove enough metal to reach closure on the blade edge. Keep removing metal until you can feel that burr with your finger. Then repeat on the other side until you feel the burr reversed. Then stroke lightly on each side until the burr is removed.
Most folks new to sharpening simply don't remove enough metal to reach closure on the blade edge. Keep removing metal until you can feel that burr with your finger. Then repeat on the other side until you feel the burr reversed. Then stroke lightly on each side until the burr is removed.