Need help with last stages of sharpening

Joined
May 8, 2002
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I have a few knives that I have sharpened with a Lansky sharpener at 20 degrees (per side). I go from coarse down to fine (600 grit). I can get them to where they shave, but not to where they are "razor sharp" and shave with ease.

One knife is 154CM, the other is CarbonV, so I doubt that the type of steel is an issue.

Do I need to get an ultra-fine stone (1200 grit or so), or should I strop the blades afterwards?

Any help will be appreciated.

Thanks,
P
 
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Arkansas hard black stone. This will get it super hurt you sharp.

Google search Dan's whetstones. I just called them last week to order it. Was there within 5 days. My other one had some chips in it from probably being dropped over the years.
 
I usually use a ultra fine Razor edge dry hone to get a nice 'toothy' slicing edge on my knives and then finish up the edge using a cardboard from the back of a notebook or legal pad. Strop it slowly on the card while pushing down keeping the edge flat on the card as you move it about five to ten times on each side and it will set the edge up nicely for you to hair popping sharp.

STR
 
planza: you could go to a strop or x-fine, and that may do the trick. However, in all honesty, there's no reason you shouldn't be getting an edge that shaves off a 600-grit fine stone. If you're looking to push your own sharpening skills ahead, concentrate on that fine stone. Lighten up your touch as you go, concetrate on accuracy, and see if you can get the knife to shave.
 
cool, will do. In looking at the blade, I still see small scratches that look like they are there from the coarse. I guess I am just not running the fine over enough maybe. I will post a pic of the edge a little later, maybe this will help in giving me pointers.

Thanks
 
I use PSA backed sheet abrasive if I want to go finer than 600.
I cut it to size and then peel and stick it to a blank ( EdgePro ) or you could
stick it right on to your 600 Lansky hone.

However I agree with Joe ^^^^. You should be able to get it very sharp on 600.
 
planza

If you check out the current threads on this forum about "getting a closer look" and "leather strops" ans do a quick search about the "sharpie marker method" you should find lots of info about finishing up a sharpening job.

David
 
20 degrees (per side).
Nothing wrong with 20 (40 inclusinve), but you'll have to go thinner for the edge like your hoping to obtain (30 inclusive) at least in my humble opinion.
 
As you sharpen the blade eventually it will get to a point where it will not get any sharper. If you look at it under a 10x glass or a microscope you will see a tiny film of metal at the very edge of the blade. This is called the wire edge or foil edge. You have to break that off by dragging the edge down a rod or smooth corner of steel like the back of another knife blade. Then you can sharpen at a very slightly steeper angle to get a microbevel which will shave and will hold sharpness for a longer period of use. Now if you want the hair to jump off your skin out of fright you will have to polish the edge to mirror finish by stropping on leather with rouge or white polishing compound. Don't roll the blade up at the end of each stroke. Keep it at the same angle all the way through. Start with medium pressure and finish with very light pressure.
 
Joe Talmadge said:
However, in all honesty, there's no reason you shouldn't be getting an edge that shaves off a 600-grit fine stone.

Yes and proceeding to finer abrasives when the coarse edges are of low quality usually isn't the optimal solution.

-Cliff
 
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