My thoughts on Sharpmaker uf rods and edge finish

[Surfingringo]

Well, I recently purchased the ultra fine rods for my sharpmaker. A few months earlier I got the diamond rods and they are a real game changer, so I figured the uf rods were worth a shot. I asked a lot of questions on here before buying so I pretty much knew what to expect, but still my impression is kind of "meh".

Ok, before I get worked over and told how awesome the uf rods are, let me clarify. The rods are a quality product and they do EXACTLY what they are supposed to do. They give the ability to put a much more refined edge on a knife than the medium rods. I think what I've discovered though, is I just don't much care for an overly refined edge.

I wanted to get my edges to the "next level", which I was able to accomplish with the uf's. I was able to hold and whittle hairs and do all the neat little tricks. I was able to push cut toilet paper...etc etc. Hmm, then I used my knife to clean some fish and I got to experience what people had warned me about. That super refined edge didn't cut through flesh and skin nearly as well as my edges I had finished on the mediums. That edge that would cut a free hanging hair was more prone to slide than bite when doing mundane tasks. So it's pretty much back to the normal medium rods for me.

I have no complaints. It was a definitely a worthwhile venture. It was a very cheap way to explore the bounds of just how sharp I could get a knife, and even though I won't use them as my standard finish I'd still recommend them as a great addition to the sm. I'm sure I'll still pull them out from time to time when I'm feeling overly OCD, but for my knives (which are all users) I like the finish that I get off the medium stones. It is still razor sharp and will treetop hairs but has just enough bite to create a much more functional edge IMHO.

Anyone had similar (or the opposite) experience?

 

[numbersman]

Hmm, interesting post. I recently purchased the UF rods myself, but haven't used them much yet. I won't be using them on my kitchen knives, they take too much of a hammering to be worth it, but my EDC is another matter. Thanks for the feedback, I will watch this topic with interest.

 

[WRGreen]

I don't use my Sharpmaker very much anymore, but I agree about the 'utility' of a less than polished edge, especially on flesh. I've experienced this phenomena with various blade steels, both carbon and stainless of various hardnesses. Nowdays, unless it is a special type of knife or activity I'm happy with red DMT followed by a light strop. I still use the Spyderco Sharpmaker on kitchen knives for relatives. They pretty much all agree with me in that feeling a little resistance in cutting through everyday veggies, etc. helps in control, and an added duration of what I call 'perceived sharpness', especially nowdays with polymer cutting boards taking over wood. In slinging blades on & off in restaraunts for 20 years I've found this also to be true, with only a few exceptions (thinly sliced fish, partially frozen cakes, etc.) I've rambled on, sorry.

 

[Bugout Bill]

Really, the only thing I regularly use the UF stone for is honing an already sharp knife back to razor sharpness.

 

[L2bravo]

Lance, as you and I have discussed this more than a few times (lol), I am back and forth on this as well. I have a PM2, that is stupid sharp, polished edge and all.

I cut a lot of heavy cardboard, stuff that is 1/4' and such. I have enjoyed some serious toothy edges, and used them a long while. What I am doing right now, to sort of split the difference, is polish it all up at 30 degrees, and I micro them at 40, with the brown rods. That seems to give them a little more bite to speak.

My favorite sawblade edge, was to finish it on a coarse DMT, and micro on the brown rods. That sucker will cut. I have a new Stretch coming, and I think I will be treating it to this once more.

That said, I have been pondering my saw tooth knives here as of late. It's only a matter of time.

Let us know your findings. Take care man.

 

[blame it on god]

Yes I have noticed this too. My most refined and polished edges that can tree top hair and make the lightest thinnest feather sticks can't cut the skin of a tomato. They just slide off. So I take what the knife will be used for and give it an edge that I feel is appropriate for the task. Kitchen duty/food prep knives I usually stop at 400 grit stones. Then I strop with a homemade 1200 grit strop to deburr.

I'd do the same for anything for camp knives, but for my utility/EDC knives that cut cardboard, plastic and wood I go down to .1 micron cBNP spray.

 

[Surfingringo]

It's actually been a very educational experience working with the uf's and has helped me get a better understanding of how different edges perform and what works best for me. Oh yeah, and one great use I've found for them is touching up my se salt knives. They keep those se h1 blades razor sharp without removing too much material. And a highly polished edge seems to cut just fine when applied to those big nasty serration on the pacific salt.

 

[Stand Straight]

I use a fillet knife on my fish so I haven't used a folder on flesh. My wife has a problem with my using a "pocket knife" on any food...pocket pucky, as she calls it. Equivalent to toe pucky. But I always use my uf rods because personally for me, I like that max sharp laser cutting of phone book paper. Just to make sure I don't rob myself of that surgical sharpness, I'll finish on the strop. I only have one knife that I stop at the medium rod because I use it to trim up the vegetation outside and get to the weeds, etc.

 

[rpn]

Lance, a question for you- Are you more pleased with buying the diamond stones then? They more important for your sharpening?

 

[cchu518]

Great post I'm sure its been answered before but this is something that weighs on the back of anyone's mind when they get into sharpening. They come to the realization that you can go 1500 grit plus to get a polished edge but as soon as you use it for anything you either loose the edge right away or it doesn't perform. I'm quite happy right around that 600 grit area myself. Give me a nice usable edge. I've pretty much given up on the Bodyguard throw a silk scarf up in the air and have it slice in half sharpness kinda thing. I'm sure it can be done but I think there's a discipline in controlling one's OCD that needs to be kept where you admit that the edge geometry of your EDC is not a scalpel or a straight razor and that no amount of sharpening will make your thick useful edge as sharp as a scalpel and handle normally everyday cutting duties.

 

[rick melear]

Well said surf gringo , I prefer a sharp but coarse edge too. Kinda like Doziers D2. But I'm also a Spyderco fan to the extreme. Say hello to me friends at the marina at Los Suenos.

 

[Surfingringo]

Lance, a question for you- Are you more pleased with buying the diamond stones then? They more important for your sharpening?

Oh yeah, no contest. I see the diamond rods as an absolute necessity. I can get a nearly perfect 30 degree primary bevel with those and that has had a huge impact on my final edges. The uf rods are more like a neat novelty item. Happy I have them, but definitely not essential. If I had to do without one of the two sets there would be nothing to think about.

 

[Surfingringo]

Well said surf gringo , I prefer a sharp but coarse edge too. Kinda like Doziers D2. But I'm also a Spyderco fan to the extreme. Say hello to me friends at the marina at Los Suenos.

Will do. I'm over there everyday. What boat you fish off of?

 

[rljohns]

I seem to use the uf the very most. But I am touching up the knife I happen to carry each day. I also have several Shun VG10 multi-layer kitchen knives. I keep them razor sharp.

 

[rpn]

Oh yeah, no contest. I see the diamond rods as an absolute necessity. I can get a nearly perfect 30 degree primary bevel with those and that has had a huge impact on my final edges. The uf rods are more like a neat novelty item. Happy I have them, but definitely not essential. If I had to do without one of the two sets there would be nothing to think about.

Great- thanks for the info! :thumbup:

Add: Why no fishing pics lately??!! :grumpy:

 

[rick melear]

Double post

 

[rick melear]

Last trip we fished on the Dream Works with Capt Tom.

 

[Surfingringo]

Great- thanks for the info! :thumbup:

Add: Why no fishing pics lately??!! :grumpy:

Been too lazy to post... But not too lazy to fish!

Last trip we fished on the Dream Works with Capt Tom.

Not sure which Tom that is, but I know the boat well. I see them on the water all the time!