- Joined
- Mar 31, 2009
- Messages
- 2,237
Sweet ! I see I got a lot of reading up and practicing to do here
A toothy edge? So as in making mini-serrations along the edge? So you pretty much have to get the blade under a microscope to tell huh ?
So basically , this is the case for refiness and sharpness ?
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Well seeing that most knives now are using high carbon from 1095 and up , would an oil stone be able to handle it? What about water stones? I was testing my hands on a random ceramic earlier (no idea what grit it is), spent almost an entire hour on it , and all it did was dull my blade , still trying to get pass the factory edge so I can reprofile it to a full flat grind.
Sometimes a "toothier" edge is more useful when cutting certain material (e.g. plastic wrap, rope, etc.) while a more refined edge is better at cutting other things (fish, wood, etc). It really does depend on what your uses are.
I haven't sharpened on Arkansas stones before, but I would imagine that they are going to have a hard time (as natural stones tend to) on steels with high vanadium contents. It will feel like the stone is glazed over when you are sharpening and it will seem like the stone is not having much of an effect. You will generally see this occur on lower (10 microns and smaller) grit stones.
The phrase "high carbon" isn't really all that useful - it's like saying "cars with disc brakes" - and if someone tells me that their knife is "high carbon" when I ask about the steel type I will likely quickly walk away.