Yawn! This steel from Sweden is easy. I decided to put a 16 degree bevel edge per side on this already sharp blade with my Wicked Edge Precision Sharpener.
Raising a burr was a cinch with the 100 grit paddle, took maybe three easy minutes to do both sides of the blade. After that the whole sharpening was a lark! I breezed through the rest of the diamond paddles (200, 400, 600, 800, 1000 and 1200 grits) in another 20 minutes and then stropped up with my big wooden paddle with a fresh coat of Green Compound on leather.
Yikes! It was very sharp before, but now it literally sizzled its way through the various tests: printing paper, thin credit card receipt paper, even thinner telephone book paper...all these were push cuts. Para-cord nothing, chopping carrots great and peels potatoes easily. I am wondering can it get even better when I put it through all the WEPS strops with the various diamond pastes et al!
When they say this Chambriard Le Trappeur is easy to keep sharp, that is no exaggeration, plus it keeps its edge well. So if you ever buy a knife made with Sandvik 12C27 SS, relax, it is a fine blade steel that retains its edge well and sharpens up easily.
Cheers
Leo
Raising a burr was a cinch with the 100 grit paddle, took maybe three easy minutes to do both sides of the blade. After that the whole sharpening was a lark! I breezed through the rest of the diamond paddles (200, 400, 600, 800, 1000 and 1200 grits) in another 20 minutes and then stropped up with my big wooden paddle with a fresh coat of Green Compound on leather.
Yikes! It was very sharp before, but now it literally sizzled its way through the various tests: printing paper, thin credit card receipt paper, even thinner telephone book paper...all these were push cuts. Para-cord nothing, chopping carrots great and peels potatoes easily. I am wondering can it get even better when I put it through all the WEPS strops with the various diamond pastes et al!
When they say this Chambriard Le Trappeur is easy to keep sharp, that is no exaggeration, plus it keeps its edge well. So if you ever buy a knife made with Sandvik 12C27 SS, relax, it is a fine blade steel that retains its edge well and sharpens up easily.
Cheers
Leo