I just got the Sharpmaker and i'm a newb to sharpening. I tried it out and noticed that the edge angle of the knife isn't 40 deg, so it isnt getting sharp at all becuase the V-rods are trying to shave off a ton of metal in order to work their way down to the edge. This is probly a common problem, is it not?
What are you supposed to do in order to get your knives to match the sharpmaker's 40deg angle? Should I find some coarser triangle stones? I really don't have the money right now to spend on the diamond stones for the sharpmaker ($100). I just bought a Green Beret and Sharpmaker and 2 additional ultra fine stones and if I get a $100.00 package in the mail any time soon my wife will murder me.
So, angle matching is what i'm struggling with right now, it takes forever for those medium grit stones work all that metal down to an even 40deg. Also, when I am using the sharpmaker and making my passes, when I get to the tip of the blade the knife flings to the right, causing the tip to scrape along the stone. I am noticing that its grinding the point from the side, which will probly blunt it completely before too long. I had read of this being a problem for noobs, so I am practicing with a less expensive knife that I wont be too upset about if it doesn't come out perfect.
Any ideas?
What are you supposed to do in order to get your knives to match the sharpmaker's 40deg angle? Should I find some coarser triangle stones? I really don't have the money right now to spend on the diamond stones for the sharpmaker ($100). I just bought a Green Beret and Sharpmaker and 2 additional ultra fine stones and if I get a $100.00 package in the mail any time soon my wife will murder me.
So, angle matching is what i'm struggling with right now, it takes forever for those medium grit stones work all that metal down to an even 40deg. Also, when I am using the sharpmaker and making my passes, when I get to the tip of the blade the knife flings to the right, causing the tip to scrape along the stone. I am noticing that its grinding the point from the side, which will probly blunt it completely before too long. I had read of this being a problem for noobs, so I am practicing with a less expensive knife that I wont be too upset about if it doesn't come out perfect.
Any ideas?