Noob second post: biting the bullet to hand sharpen

[garry3]

The thinner blades of kitchen knives without a lot of belly is a good place to start because they are the easiest knives to sharpen, and you should have some early success.

Beginners have a tendency to get hung up on what angle they are sharpening at which is a waste of time and energy at this point. In good light lay the blade on the stone at a low angle and tilt it up until you see
the apex displace water and make contact with the stone and then lock the wrist, it's really irrelevant what the angle is, you are not training to hold a particular angle just a consistent one.
If the blade has a belly the elbow raises with the curve of the blade, it's not in the wrist.

 

[FortyTwoBlades]

The thinner blades of kitchen knives without a lot of belly is a good place to start because they are the easiest knives to sharpen, and you should have some early success.

Beginners have a tendency to get hung up on what angle they are sharpening at which is a waste of time and energy at this point. In good light lay the blade on the stone at a low angle and tilt it up until you see
the apex displace water and make contact with the stone and then lock the wrist, it's really irrelevant what the angle is, you are not training to hold a particular angle just a consistent one.
If the blade has a belly the elbow raises with the curve of the blade, it's not in the wrist.

I always like to tell folks to simply "imagine you're trying to take very thin slices off the face of the stone" and that usually gets 'em in the right ballpark, in addition to being practical. Since the edge will only bite into a target at any angle greater than that of the bevel angle, imagining the lowest angle of approach you're likely to take with the knife and sharpening at roughly whatever that is is often more than close enough for folks just learning the ropes.

 

[bdaabat]

Quick follow up.

I checked on the Troop knives today. I'd gotten out the Edge Pro Apex after getting some new supplies (diamond strop suspension and a leather strop for the EPA). I figured I'd re-do the knives that needed attention with the EPA.

The edges (to me at least) were generally as sharp as what I would be getting from the EPA.

Of course, I could be doing things totally wrong with the EPA (likely), but they DO work well. No idea if they'll hold an edge for long, but at least it appears that using the 162N stone, some sharpie, and some time I was able to get a reasonable result. I'm kinda chuffed!

Bruce

 

[Wowbagger]

Of course, I could be doing things totally wrong with the EPA

The way to tell when you are at the potential of the Edge Pro is :
Test the edge by sliding the bevel across your thumb nail rasing the angle until the edge catches . When it catches if it sinks a micro amount into your finger nail in a sikening kind of way and you want to drop the knife and run away . . . you're getting there.


More about the thumb nail test here.

Next take the edge to the hair on your arm . . . as the edge approaches your arm if the hair jumps off your arm and runs under the couch . . .
looking GOOD !

If you go to cut a cord / heavy string / clothes line cord etc. and you get ready to put some muscle into it but meet no resistance and you look to see what happended and the cord is cut in two .
Then Yep ! (happened to me a few weeks ago)
Read about that here . If you dare !

 

[bdaabat]

Thanks for LOL Wowbagger!

It's been a lovely realization that even though I still have a lot to learn and feel as though I can still get my knives sharper, they are working better than ever.

The main reason for going down this path was to get my kitchen knives sharper to help with the cooking/prep process. And, they are! It's a noticeable difference.

Brought the EGP to my sister in laws when we visited recently. Her knives were in rough shape. Helped get them to a better place. I don't know if she noticed or not, but I did. Was super helpful to have a decent edge while slicing up a couple flank steaks for dinner while we were visiting.

And, now that we're back home, I'm finding myself looking for something to dice.

THIS IS SO FLIPPING COOL!!!!

Bruce

 

[Wowbagger]

my kitchen knives sharper . . . And, they are! It's a noticeable difference.

. . . sister in laws . . . knives were in rough shape. Helped get them to a better place . . .Was super helpful to have a decent edge while slicing up a couple flank steaks for dinner .

THIS IS SO FLIPPING COOL!!!!

EXCELLENT !

I wish I had had this BladeForums place when I was making my attempts .
Would have saved me a decade or so of frustration .