- Joined
- Dec 9, 2014
- Messages
- 16
I have sharpened my knife to 15 degrees and decided that the edge won’t hold an edge very long at that angle. What do I have to do to change the angel to 20 degrees?
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New to sharpening.
- Thread starter okiesmokie
- Start date
NJBillK
Custom Leather and Fixed Blade modifications.
- Joined
- Mar 27, 2014
- Messages
- 9,594
Just sharpen it.
Due to the new angle being more obtuse, you will only sharpen the apex.
What is the edge doing at 15dps that is causing it to fail?
Chipping or rolling?
How do you sharpen, powered or manual?
What knife and what alloy?
What media do you use to sharpen with?
Due to the new angle being more obtuse, you will only sharpen the apex.
What is the edge doing at 15dps that is causing it to fail?
Chipping or rolling?
How do you sharpen, powered or manual?
What knife and what alloy?
What media do you use to sharpen with?
Here's everything on the subject of sharpening you need to know:
https://www.bladeforums.com/forums/maintenance-tinkering-embellishment.794/
https://www.bladeforums.com/forums/maintenance-tinkering-embellishment.794/
- Joined
- Dec 9, 2014
- Messages
- 16
abtuse and apex i see these two words a lot please tell me what they mean especially
it
wicked edge
just don't feel sharp or cut paper like it did and i haven't cut a lop of paper
apex
It's the place your last thread on basically the same subject was moved to.
NJBillK
Custom Leather and Fixed Blade modifications.
- Joined
- Mar 27, 2014
- Messages
- 9,594
You need to address these two points.
1) What do you mean by "it"?
2) Since you haven't cut much with it, and you sharpened to a more acute angle, I don't think you completely apexed the edge.
To explain #2 further; I don't think you reprofiled the edge completely. I think yu started to reprofile it, and didn't create a burr from both sides of the edge. This means that your cutting edge hasn't actually been sharpened, you just removed material from behind the actual apex.
For beginner/newer people to sharpening, i suggest that you sharpen at your preferred angle until you feel a burr the entire length of the edge, then flip the knife over and sharpen until you feel the burr on the side you initially sharpened.
This will guarantee that your knife has been successfully apexed.
Now yu do this again and again with progressively finer grits, until your satisfied with the edge "toothiness". Once you are satisfied with the bite of the edge, you can move to a strop to rid the edge of any remaining burr.
Some steels are more stubborn at holding onto a burr than others.
1) What do you mean by "it"?
2) Since you haven't cut much with it, and you sharpened to a more acute angle, I don't think you completely apexed the edge.
To explain #2 further; I don't think you reprofiled the edge completely. I think yu started to reprofile it, and didn't create a burr from both sides of the edge. This means that your cutting edge hasn't actually been sharpened, you just removed material from behind the actual apex.
For beginner/newer people to sharpening, i suggest that you sharpen at your preferred angle until you feel a burr the entire length of the edge, then flip the knife over and sharpen until you feel the burr on the side you initially sharpened.
This will guarantee that your knife has been successfully apexed.
Now yu do this again and again with progressively finer grits, until your satisfied with the edge "toothiness". Once you are satisfied with the bite of the edge, you can move to a strop to rid the edge of any remaining burr.
Some steels are more stubborn at holding onto a burr than others.