Micro bevel?

[pvicenzi]

How much difference should there be between the primarary and secondary bevels when setting up a micro bevel?

 

[Fred.Rowe]

As little as possible. If you think of it as a process where you don't want to work the entire bevel but instead, are looking to address the condition of the apex itself; you'll be on the right track when it comes to micro bevels.

Fred

 

[bgentry]

Difference? In terms of angle? I often see around 5 degrees per side quoted. Like a 15 degree back bevel and a 20 degree micro. When you start getting into really low bevel angles though, I would think the difference would start to get smaller. Like a 10 DPS would probably only have a 12 DPS micro, for example.

Brian.

 

[bucketstove]

It depends 5 degrees is a good number to start, so is 10 degrees (easier), and so is double

My technique produces a convex edge, so when I was aiming for 15dps, and trying to microbevel at 20dps, i wasn't hitting the edge for a microbevel (or tip of the edge, the apex), so 5-10 strokes later still no results, and by then my concentration lapse and blah blah blah

When I started aiming for 12dps and then 10dps things got lots easier, 15dps would work to microbevel within 3 strokes

So now, on my 15dps kitchen knives, if aiming for 20dps doesn't work in 5 strokes, I aim for 22
On next sharpening session I aim for 25, then 27, then 30dps
This has worked for the past 6 months, I imagine its a lot like steeling, you can keep it up for a long time before you have to do a proper sharpening

I'm able to remove some arm hairs with this technique

I hear from the internet , if you're sharpening at 15dps, then when you can slice newspaper, you double the angle to 30dps and do 3 super light strokes (deburr), then lower angle to 20dps and do a few strokes, you can get push cutting sharpness
(if it doesn't work, do it again, double for 3 super light, then lower and do a few)

I haven't been able to do this
These are typical cheap kitchen knives (stamped steel), so even at 10dps edge is still thick .... not that my food prep skills demand higher cutting ability
Even shaving a few hairs is more sharpness than I really need in the kitchen

 

[pvicenzi]

Guys, thanks for the info. Also, I noticed the stiky about microbevels after I posted this thread. The stiky has plenty of good information concerning microbevels.