Sending them out.

CUTS LIKE A KRIS

CUTS LIKE A KRIS

Joined
Sep 28, 2005
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A couple of questions for you guys if you do not mind. I was wondering what you do for the final sharpening of the knives you make? What grit/stones/belts/stropping do those better than me use? Do you test the edges before shipping out?

I use a DMT aligner system and take the blade to Xfine, testing by shaving hair cleanly, severing a Paper Towel tube in one swipe cleanly, and cutting a word of newsprint off of the paper without cutting through the other side (usually 4 letters).

Thank you.
 
when i have to re-cut the edge on my knives, maybe once every 3 weeks, i go 800 - 1200 - 6000 grit suehiro, deburr on the end of the picnic table in the smoking fishbowl, put a microbevel on them with the 6k, then strop them on paper. "sharp" means i cant feel an onion when i cut it in half.

"shaving sharp" is a gimmick imo.

just my 2cp, not talking smack :D
 
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since i'm not making knives with a v edge anymore unless the customer wants his knife that way, i put a convex edge on with my belt sander and when i get a burr worked up i switch over to the slotted paper wheel and finish the edge on it which usually takes less than a minute. on some knives i'll put on a worn 400 grit belt and give it a few passes before going to the slotted wheel.
 
Over 100 views and 2 people want to share- is my question rude or off base?? Is this some kind of trade secret to some makers?
 
nothing wrong with your question chris. its the weekend :D. jameson2, shaving sharp is no gimmic, thats just the way my knives turn out;):D.
 
if it helps, I usually request when ordering a new blade, that a maker not sharpen to a fine edge. I prefer to do that myself.

Just 'regular sharp' is what I want, not hair popping or tissue paper slicing sharp.
 
CUTS LIKE A KRIS Over 100 views and 2 people want to share- is my question rude or off base?? Is this some kind of trade secret to some makers?
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I, for one, am reading without replying because I have the same question: What is a good way to get a knife ridiculously sharp without too much work?
 
I go 160 then 400 on the belt, because that's what I have. Then I go 600 and 1000 on stones, and then strop. I check to see that it shaves the whole length of the blade and then send it out. I do all my heat treating the same, with a kiln, and so I don't put alot of testing into each blade.
 
I procrastinate and procrastinate, then finally wrap them up and send them off to Richard.

Gonna add one more knife to the batch, Richard. My son, Graham, starting grinding today and is producing a nice necker, even if he can't stand hand sanding.
 
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