In another thread I was asking about practicing sharpening on some old kitchen knives http://www.bladeforums.com/forums/showthread.php/996573-Newbie-ok-to-practice-sharpening-on-these-knives?p=11350740#post11350740 and lots of good advice there.
I figured I'd start a more specific topic on 'angles' because I'm curious what I need to be doing in regard to them. For example Murray's Fundamentals of Sharpening video mentions you should always grind down the secondary edge first. Then I found this site http://www.caseyspm.com/Knives.html mentioning "relief" and then a "secondary" and "primary edge."
I want to learn how to sharpen without guides, but how am going to be able to tell the difference between a 13°, 17°, or 19° angle for the various edges described for (relief, secondary, primary.)
I'll primarily be practicing with my Mora utility knife (and maybe a bit still with the old cheap kitchen knives.. but per some recommendations in the other post.. this could be a bad idea.. so I might just stick to the mora for now.)
Currently I only have a 1000/6000 grit waterstone and a cheap old aluminum oxide dual sided stone but don't know the grit. Even the aluminum oxide stone seems too soft for taking away metal from the relief/secondary(?) edges on the kitchen knives so I guess I'll need to get some paper or another coarser grit stone for that. (In a pinch can I just get sandpaper from the hardware store?)
Maybe I shouldn't worry about the secondary/relief edges is just trying getting a good primary edge?
Thanks (my wife is laughing at me with all this knife sharpening business... "Should I be worried Rick?")
I figured I'd start a more specific topic on 'angles' because I'm curious what I need to be doing in regard to them. For example Murray's Fundamentals of Sharpening video mentions you should always grind down the secondary edge first. Then I found this site http://www.caseyspm.com/Knives.html mentioning "relief" and then a "secondary" and "primary edge."
I want to learn how to sharpen without guides, but how am going to be able to tell the difference between a 13°, 17°, or 19° angle for the various edges described for (relief, secondary, primary.)
I'll primarily be practicing with my Mora utility knife (and maybe a bit still with the old cheap kitchen knives.. but per some recommendations in the other post.. this could be a bad idea.. so I might just stick to the mora for now.)
Currently I only have a 1000/6000 grit waterstone and a cheap old aluminum oxide dual sided stone but don't know the grit. Even the aluminum oxide stone seems too soft for taking away metal from the relief/secondary(?) edges on the kitchen knives so I guess I'll need to get some paper or another coarser grit stone for that. (In a pinch can I just get sandpaper from the hardware store?)
Maybe I shouldn't worry about the secondary/relief edges is just trying getting a good primary edge?
Thanks (my wife is laughing at me with all this knife sharpening business... "Should I be worried Rick?")