Look Sharp, Feel Sharp and Be Sharp!!

Well Charlie my friend- This is a big part of my discussions withMr Paul Hilborn.
I have for years - ...... well I would hate to imagine just how long I have spent sharpening knives.

I like to / want to sharpen Knives with stones - the Traditional way - again Paul and I share the frustrations if sharpening a knife where the edge is sickly “ sticky” and glides through paper without snags etc - but like you mentioned Charlie my edges don’t last long which is extremely frustrating - I get gem to shave hair often - I have read many many threads and advice on sharpening- from now I guess I will have to be there in person with someone to advance more so.

Like everyone- I like my knife sharp and feel unhappy carrying a dull knife.
I have tried many systems - played with and didn’t master the Lansky Stone system - right now I have fairly good results with The Ken Onion system - but have the same results - edges that don’t stay scary sharp for long carries.

I don’t hunt - the knife is used just for daily chores- and when I do use a knife- it’s always mindful of the knife.

I am well aware of angles etc and when I see people saying things like - “I got the edge to a 18 degree this then did that....,.” So I realise I still have lots to learn.
 
While I keep my CV peanut really sharp, probably the sharpest knife I own is this Mora #1. Since I'm retired and my wife still works, I do almost all the cooking. We have a full set of cheap serrated knives, but they have become dull and aren't the kind you can easily sharpen. They're more the "use them until they're dull, then buy a new set" kind. This irked me. I realized I do about 95% of my kitchen cutting with a paring knife, so I recently ordered the Mora. When I got it, it was sharp, but I managed to get a scary sharp edge on it. I even warned my wife that if she uses it, be aware it's SHARP! I also sanded the spine flat while I was at it (Moras come with a rough finished spine, apparently a "feature"). It's so nice having a knife that practically glides through my kitchen cutting.

mora1.jpg
 
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Well, I took Gary's challenge and push tested my desk knife - a GEC #71 with 01 Tool Steel. I keep this edge on all my knives - a tad toothy so it grabs just a hair. I use the Lansky 4-rod or a Sharpmaker for almost all my sharpening these days.

pzIhibs.jpg


Shaves hair too.

Thanks for this thread Christian. Interesting.
 
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Ah the old book cut :), while my post did not have those words in bold, seems to be a challenge I wasn't asking for but just something to share that can show edge geometry. That Chambriard was a pretty nice knife, quite thin behind the edge too as I remember.
G2
 
Nothing wrong with having someone else do the task either. In my circle of friends and family I'm the guy. "Hey David, can you sharpen this for me?" And I've been handed some real challenges to, from edges that'd make a butter knife seem like a freshly stropped straight razor, to edges so gnarly I thought it was fully serrated( it was a plain edged knife :confused:). But I take satisfaction in knowing I'm handing back a tool in better shape to do its job. Some people never get the "knack" of hand sharpening, ask me what angle I sharpen to and I'll tell you "the one I like". I have no idea lol, often its different from blade to blade, I usually tinker with it until I get it to perform how I like. Also I adjust according to the intended use, for example I tend to put a more acute edge and angle on a the primary blade. Like the clip on my stockman, but the angle on the sheepsfoot would be less acute, because I expect that blade to do harder tasks. I want a tougher edge vs a more slicey edge. But as of right now the 3 knives I have that get insanely sharp even by my standards are my Challenge HJ, my GEC Bullnose, and the main clip on the tested era Case I just got.
 
Nothing wrong with having someone else do the task either. In my circle of friends and family I'm the guy. "Hey David, can you sharpen this for me?" And I've been handed some real challenges to, from edges that'd make a butter knife seem like a freshly stropped straight razor, to edges so gnarly I thought it was fully serrated( it was a plain edged knife :confused:). But I take satisfaction in knowing I'm handing back a tool in better shape to do its job. Some people never get the "knack" of hand sharpening, ask me what angle I sharpen to and I'll tell you "the one I like". I have no idea lol, often its different from blade to blade, I usually tinker with it until I get it to perform how I like. Also I adjust according to the intended use, for example I tend to put a more acute edge and angle on a the primary blade. Like the clip on my stockman, but the angle on the sheepsfoot would be less acute, because I expect that blade to do harder tasks. I want a tougher edge vs a more slicey edge. But as of right now the 3 knives I have that get insanely sharp even by my standards are my Challenge HJ, my GEC Bullnose, and the main clip on the tested era Case I just got.
I'll have to try that G2 challenge, Christian - not tonight!:rolleyes:
I need a guy like you living next door David!:):thumbsup:
Sorry I didn't get back to this thread sooner - some of you have asked about that Pattada in the OP. It was a gift from @Achillepattada from last spring when I visited him in Paris!!
He opened it, and placed it next to my plate when dinner was served!!:eek: I nearly fell out of my chair!! It is indeed Sardinian. I'll have to look up the steel now, but it has Damascus bolsters, and Mouflon handles; and it is a wonderful carry - by Roberto Serra. It takes such an edge;
the paper takes one look and falls into thin strips!!!:D
Mouflon Pattada 2.jpg Mouflon Pattada 3.jpg Pattada Serra from JM 1.jpg Pattada Serra from JM 2.jpg Mouflon Pattada 1.jpg
Thanks again, Achille!!:thumbsup:
 
Well, I took Gary's challenge and push tested my desk knife - a GEC #71 with 01 Tool Steel. I keep this edge on all my knives - a tad toothy so it grabs just a hair. I use the Lansky 4-rod or a Sharpmaker for almost all my sharpening these days.

pzIhibs.jpg


Shaves hair too.

Thanks for this thread Christian. Interesting.

Don't blame me, it's all Charlie's fault Ed. ;) I'm just following his lead.
 
Ah the old book cut :), while my post did not have those words in bold, seems to be a challenge I wasn't asking for but just something to share that can show edge geometry. That Chambriard was a pretty nice knife, quite thin behind the edge too as I remember.
G2

I know it wasn't a real challenge Gary but it makes it a whole lot more fun to take it that way.
 
I'll have to try that G2 challenge, Christian - not tonight!:rolleyes:
I need a guy like you living next door David!:):thumbsup:
Sorry I didn't get back to this thread sooner - some of you have asked about that Pattada in the OP. It was a gift from @Achillepattada from last spring when I visited him in Paris!!
He opened it, and placed it next to my plate when dinner was served!!:eek: I nearly fell out of my chair!! It is indeed Sardinian. I'll have to look up the steel now, but it has Damascus bolsters, and Mouflon handles; and it is a wonderful carry - by Roberto Serra. It takes such an edge;
the paper takes one look and falls into thin strips!!!:D
View attachment 1050909 View attachment 1050910 View attachment 1050911 View attachment 1050912 View attachment 1050913
Thanks again, Achille!!:thumbsup:

Spectacular Charlie.
 
Thanks Ed and that's one way of getting feedback from your sharpening efforts, I don't do that very often, the wife frowns upon that for some reason ;) But a few other tells of edge geometry/sharpness that I use are;

Receipt paper push cutting, as in a lot of these cut tests, you can also hear a marked difference as the blade makes it's way through the material.

Para cord press cut, another good 'test' of how well you got both sides to meet at the edge, and the sound is different too, some knives you have to push harder and it will go through, others you just rest the knife on and it goes through without much effort.

Finally a Johnson & Johnson Q-Tip test, these are the tightly wrapped paper ones of course, not the tube type. Now push cutting down through them you can easily press down through with the blade perpendicular to the Q-Tip if it's sharp but the edge is more obtuse, it will give a sharp Snap as it gets through. Otherwise it will glide down through without much resistance. Now if you angle the blade to say at a 45 degree to the Q-Tip, even a knife not so sharp will cut it easier at an angle. And using one that has been cut at an angle ends up giving you a nice little finger nail cleaner :)

G2
 
Thanks Ed and that's one way of getting feedback from your sharpening efforts, I don't do that very often, the wife frowns upon that for some reason ;) But a few other tells of edge geometry/sharpness that I use are;

Receipt paper push cutting, as in a lot of these cut tests, you can also hear a marked difference as the blade makes it's way through the material.

Para cord press cut, another good 'test' of how well you got both sides to meet at the edge, and the sound is different too, some knives you have to push harder and it will go through, others you just rest the knife on and it goes through without much effort.

Finally a Johnson & Johnson Q-Tip test, these are the tightly wrapped paper ones of course, not the tube type. Now push cutting down through them you can easily press down through with the blade perpendicular to the Q-Tip if it's sharp but the edge is more obtuse, it will give a sharp Snap as it gets through. Otherwise it will glide down through without much resistance. Now if you angle the blade to say at a 45 degree to the Q-Tip, even a knife not so sharp will cut it easier at an angle. And using one that has been cut at an angle ends up giving you a nice little finger nail cleaner :)

G2

Very inspirational Gary. It was inspirational enough to make me want to go throughout the house and shop this coming weekend and see what kind of things I can "push cut". Just from my desk chair I've already spotted an old telephone extension cord, some Q-tips with wooden and paper shafts, and an old Mouse and it's cord.
 
One of the reasons I eschew modern “super steels” is because I hate fighting the knife when sharpening time comes around.

One of the jobs I had while attending college was cutting meat for a steak house. There I gained an appreciation for a knife that could be touched up with relative ease. I also figured out how to *stop* sharpening when I achieved an edge that was suitable for the task at hand. As they say, perfection is the enemy of good enough.

I don’t mind sharpening, but it’s not something I do for fun. While I have genuine admiration for those with the ability and inclination to achieve hair-whittling levels of sharpness, my daily carry knives get tested on newspaper or—for knives dedicated to finer cutting tasks—phone book paper. If they’ll slice cleanly without grabbing, they’ll be able to handle any chore I’m likely to encounter.
 
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Well Charlie my friend- This is a big part of my discussions withMr Paul Hilborn.
I have for years - ...... well I would hate to imagine just how long I have spent sharpening knives.

I like to / want to sharpen Knives with stones - the Traditional way - again Paul and I share the frustrations if sharpening a knife where the edge is sickly “ sticky” and glides through paper without snags etc - but like you mentioned Charlie my edges don’t last long which is extremely frustrating - I get gem to shave hair often - I have read many many threads and advice on sharpening- from now I guess I will have to be there in person with someone to advance more so.

Like everyone- I like my knife sharp and feel unhappy carrying a dull knife.
I have tried many systems - played with and didn’t master the Lansky Stone system - right now I have fairly good results with The Ken Onion system - but have the same results - edges that don’t stay scary sharp for long carries.

I don’t hunt - the knife is used just for daily chores- and when I do use a knife- it’s always mindful of the knife.

I am well aware of angles etc and when I see people saying things like - “I got the edge to a 18 degree this then did that....,.” So I realise I still have lots to learn.

The traditional knife steels don't stay shaving sharp very long. They lose the shaving edge, sometimes after one or two guys for me. Stropping brings it back. But Even on a lot of the modern steels I don't expect the shaving edge to last a real long time.
 
Great reading.
Charlie Sir please don’t let me stray off topic.
Stropping - most of know the ins and outs of what not to do and what to do........ but......
Yes I regularly strop to try and maintain that sharp edge- rather than resharpen.

I made my own strop board out of a good solid bit of wood and glued part of one of my old weight belts to it.
After what would end up being hundreds of hours later - I think I am only half way there- because I am by myself here as a knife user / collector- so cannot sit down with others and be taught one on one - you tubing goes so far.

I find holding the knife as lightly as possible- getting that angle right- and I listen to the Blade running on the Leather.
Played with- ( unsuccessfully ) pastes so I strop dry and lightly.
If I am not careful I can blunten an edge while stropping- so always it has my full attention, do my fellow knife mates here find the same?
 
I try to keep all my users with a sharp working edge but if I'm out and about I use a Lansky 4-Rod Turn Box Ceramic Rod sharpener to keep a knife cutting. I keep one in the glove box of each of our vehicles. Of course, I carry more than one knife so, being caught out with a dull blade is not likely.

mWfplyf.jpg

How do you like that Lansky Turn box? It seems like a less expensive, more portable alternative to the Sharpmaker.
 
How do you like that Lansky Turn box? It seems like a less expensive, more portable alternative to the Sharpmaker.
It basically is. I find the main disadvantage of the round rods is that it's difficult to sharpen the very tip of the blade. Using the flats on the Sharpmaker, I stop before running the tip off the edge. Otherwise, it's a handy tool to keep in the car.
 
Well Charlie my friend- This is a big part of my discussions withMr Paul Hilborn.
I have for years - ...... well I would hate to imagine just how long I have spent sharpening knives.

I like to / want to sharpen Knives with stones - the Traditional way - again Paul and I share the frustrations if sharpening a knife where the edge is sickly “ sticky” and glides through paper without snags etc - but like you mentioned Charlie my edges don’t last long which is extremely frustrating - I get gem to shave hair often - I have read many many threads and advice on sharpening- from now I guess I will have to be there in person with someone to advance more so.

Like everyone- I like my knife sharp and feel unhappy carrying a dull knife.
I have tried many systems - played with and didn’t master the Lansky Stone system - right now I have fairly good results with The Ken Onion system - but have the same results - edges that don’t stay scary sharp for long carries.

I don’t hunt - the knife is used just for daily chores- and when I do use a knife- it’s always mindful of the knife.

I am well aware of angles etc and when I see people saying things like - “I got the edge to a 18 degree this then did that....,.” So I realise I still have lots to learn.

The problem you may be having is your edges are weakened from sharpening to a big burr and sharpening without de-stressing the edge. If you take the edge of the knife and drag it across the stone like you are trying to cut straight into the stone that will grind away the weakened steel that is the apex. You only need light pressure to do this, with one or two passes. When sharpening the more you can minimize the burr the better your edge retention will be, any kind of powered sharpener makes doing this very difficult.
 
Well, I took Gary's challenge and push tested my desk knife - a GEC #71 with 01 Tool Steel. I keep this edge on all my knives - a tad toothy so it grabs just a hair. I use the Lansky 4-rod or a Sharpmaker for almost all my sharpening these days.

pzIhibs.jpg


Shaves hair too.

Thanks for this thread Christian. Interesting.
I use the 4 rod as well and havent tried this book test yet, but I can never shave hair :(. How are you getting a book slicer from the rods? Are you microbeveling?
 
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