New 14" tramontina..help with the edge please

abiggs

abiggs

Joined
Jan 6, 2007
Messages
955
I just got a new 14" Tramontina, but the edge is horrendous (I expected). I worked for about 20 minutes with a 200/300/400/600 diamond stone and it is a little better. The odd part is that with only 2 or 3 swipes on the 600 grit, I get a HUGE burr. I guess this is normal, but how do I get a decent edge? Do I need to grind down to good steel like on a Mora? Please keep in mind that I don't want to put a convex edge on this unless you all really think that's the only way to go.

Tools available to me:

The diamond stone mentioned above
Sharpmaker (with diamond stones)
Two sided strop
sharpening steel
cheap two-sided stone
400,800,1500,2000 grit sandpaper on a mousepad


Thanks for the help
 
Use a mill bastard file or belt sander.

Edit: Out of the tools you mentioned I'd use the cheapo stone's coarse side and then hit it with the steel real quick. Machetes need not be razor sharp, and actually tend to cut better with a rough edge.
 
Use a file. Run it perpendicular to the blade a few swipes, as if you're trying to slice the file in half. The idea is to simply remove all the fatigued steel that's flopping back and forth making the burr, and give you some fresh steel to start over.

With the bad steel gone, use the file to make a new bevel. Once that's done, you can refine the edge with stones/diamond/etc.
 
what's wrong with a convex edge? it'll be stronger, require less maintenance, and i'll agree that the tramontina probably has a 'burnt' edge from overly fast mechanical sharpening. you'll need to take SOME metal off, and i'd work DOWN TO the edge (being a convex sharpener kinda guy) and you SHOULD be able to tell when you're into degraded metal merely by feel. try removing mmm maybe 1 mm or less, and i've done it by dragging it over the edge of a red clay planter a few times (as if cutting into it) .. if the steel is 'good in spots' then you know where to stop (when it's all that way) .. don't be overly agressive as it means extra work to no purpose, but you do have to get all the degraded metal off.

still, you don't LIKE convex? harder to do the first time, easier every other time.. a net gain.
 
do you have a dremel tool? you can use a dremel tool to buff (or strop) the edge with a leather disc after working up a burr. i use this method for sharpening gut hooks. i mainly use paper wheels for any sharpening that i do. you can get an edge as sharp as the knives in these 2 videos. http://www.myculpeper.com/richardj/MLNA0018.AVI
http://www.myculpeper.com/richardj/MLNA0001a.AVI
i just finished up a knife over the weekend for a friend here in town that has a wicked edge and slices just as good if not better than either one of the knives in these videos
 
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