microbevel question

[SideKick]

I was sharpening my knives at 19 to 21 degrees. I was then finishing the edge with a 1200 grit ceramic rod. Essentially supposed to be a microbevel. At least how I interpreted it. My knives where getting real sharp. Well today I re read the razors edge. I received my new CRKT M16-14DSFG today. Instead of using the ceramic rod I sharpened it at 19 degrees using 220 grit then 600. I then increased the angle to 21 degrees using a 1k grit stone I did about 10 or so strokes on each side. This edge is really sharp now. My understanding is this is essentially a microbevel. I was told to use the hone between sharpening to extend the life of the edge. Will I essentially do the same thing if I set my sharpener for 21 degrees using a 1000 grit stone and giving it a few strokes on each side?

Thanks.

 

[sodak]

Pretty much, you'll be continuing the micro bevel. The hone works fine, but can also weaken your edge, depending on the steel type and hardness. The ceramic will both refine and maintain your microbevel, I'm using ceramics for the same reason these days. They can remove a very small amount of metal with a light touch, and keep things very sharp. Good luck!

 

[me2]

Yep. Making a microbevel is independent of grit size or sharpening implement, as long as it can actually remove metal. I carried my Delica for a while with a 220 grit 17 degree per side bevel with a 20 to 22 degree per side microbevel off a 1000 grit stone. Just enough passes to remove the burr, something like 5-6 per side would do it. If you have not read Leonard Lee's book on sharpening, he explains microbevels really well. That's where I first heard about them. There is also a sticky at the top of this area of the forum just for them. I don't dare think I hold angles within 2 degrees. How are you able to do this?