Question for Richard J.

[boki_zca]

Hello Sir. I read few posts by you and found it very interesting.The one question I have for you is what is the easiest way to get a polished convex edge on a knife but the edge that still has a bite( for cutting meat etc).I have no problem getting high polish hair splitting edge on knives with belt sander -strops etc.But I noticed some knives especially the ones made from stainless dont have that bite....Any advice is welcome thx!

 

[richard j]

like i told a buddy a while back when he asked what belts to get. i told him not to get anything over 400 grit. here is a link to a post by stevenkelby that you will find interesting. it has to do with highly polished edges vs a coarse edge. http://www.bladeforums.com/forums/showpost.php?p=9207988&postcount=710

 

[boki_zca]

thanx

 

[boki_zca]

When I maintain my convex blades should I use a strop with green compound at all or just a sandpaper...or leather belt on my grinder with compound on

 

[richard j]

i do not use a strop anymore on any knife i sharpen. i use my slotted paper wheel instead which works faster and in my opinion does a better job. i even maintain my edges with the slotted wheel. read the thread i started on them http://www.bladeforums.com/forums/showthread.php?t=578787