Oh no ! Another sharpness question...

stifa

stifa

Joined
Dec 31, 2010
Messages
186
How sharp are your Beckers in relation to your other knives ?

As a beginner sharpener, I find thick blades more difficult to sharpen then thin blades.
This is the sharpness rating of my knives :
1. Laguiole - Crazy scalpel sharp , done by the guy in the store in Paris I bought it from .
2. Opinel - shaving sharp (my work)
3. SOG mini pentagon - Chef's knife sharp (Factory edge , never touched it)
4. Aitor fishing knife - close to the sog (oldest knife)
5. BK14 - right after the Aitor (got it from Bushman5 , then worked on it some more)
6. BK2, Muela/Alce, Gerber Profile - All can slice paper with ease , performed tasks successfully (not the BK2 yet - too new here) , but feel not as sharp as the ones above them in this list .

How is it for you ladies and gents ?
 
Interesting, I got my BK2 at a 40 degree angle far sharper then my Opinel ever could. Pops arm hair with zero effort or irritation. If it were a smaller angle, I think I could get it scalpel sharp.

I use a Sharpmaker and the DMT diamond stones or whatever their called. Works great and takes absolutely no skill.

Don't worry you will get your beckers as sharp as any of them soon enough. :)
 
The "meat" or thickness behind the edge is probably what you're experiencing. I have my hatchets shaving sharp, but, they don't slice veggies and such, as well as a quite less sharp paring knife.
 
Sometimes a reprofiling helps. A thinner back bevel with a working edge put on last.
With an old Brute, I never could chop well. But then I bought one from Bill Siegle, who'd reprofiled the edge.
That sucker is a crazy chopper.
I kept it.
 
BK2's do very well with a convex edge. If you know someone who can do it, (or convex it yourself with a hand sander and wet/dry) you will be surprised at the fine work you can do with it.
 
beckerhead said:
The "meat" or thickness behind the edge is probably what you're experiencing. I have my hatchets shaving sharp, but, they don't slice veggies and such, as well as a quite less sharp paring knife.
Click to expand...
Yep I experienced this while cutting up some veggies with my 2.
 
I only have 2 Beckers,a 2 and a 9,both made by Camillus.Both knives came shaving sharp and have only needed touch ups with ceramics.
 
Thank you all.
I'm still slow with term like "reprofiling", "back bevel" etc. , although I read about it here and there . I tried today to work on the bk2 again , this time starting with my Norton combination oil stone , and then the finer stuff. It feels a bit sharper but it slices paper exactly as before . Maybe I need more patience with the stone because of the blade thickness , but I'm afraid to damage the edge .
Anyway I don't really need the bk2 to be shaving sharp since I will use it for heavy and medium duty works. (slicing the entrecote is medium duty for me :D ) I used the same-sharpness Muela for tasks ranging from thin-slicing a Cervelat sausage to chop 5" logs and it did fine , so I guess the bk2 will do as well , plus much better chopping...
 
Guyon said:
After that contest, I thought we needed a "Measure Your Weiner and Then Chop It Up" contest. :D
Hot dogs are more uniform in length than olives. :p
Click to expand...

Let me tell you what just happened : I walked to the kitchen , took out pitted olives out of the fridge and started to slice them with the 2. Counted 9 slices of about 1.5mm each .


SOMEONE PLEASE HELP ME !!!!!!!!!!!!!!!!!!


BTW , i'm also in for the wiener contest , but I'm gonna use this :
http://en.wikipedia.org/wiki/Kabanos
(The kosher version is very popular here and it's a preferred "outdoor snack")
 
tradewater said:
BK2's do very well with a convex edge. If you know someone who can do it, (or convex it yourself with a hand sander and wet/dry) you will be surprised at the fine work you can do with it.
Click to expand...

+1, a convex edge made a huge difference on my BK2, probably more than any other knife I've convexed.
 
My BK-2 is shaving sharp, but still won't cut paper the same as a much thinner knife. I have semi-dull kitchen knives that will outslice it, due to geometry.

Is that what you are experiencing, just the "wedge" effect? That is a thick knife, right behind the edge.
 
foxx said:
My BK-2 is shaving sharp, but still won't cut paper the same as a much thinner knife. I have semi-dull kitchen knives that will outslice it, due to geometry.

Is that what you are experiencing, just the "wedge" effect? That is a thick knife, right behind the edge.
Click to expand...

It's either that, or I'm getting really sick...
 
You must log in or register to reply here.
Back
Top