- Joined
- Sep 27, 2009
- Messages
- 150
I have been playing with a Coarse/Fine India based on advice from this site. This stone is just plain awesome for basic SS and Carbon Steel knives. I have sharpened about 10 knives on this stone in the past few days. It is fast but leaves a solid edge that you can build off of.
As an example, for my stockman, I did the following. I convexed the sheepsfoot after cleaning up the angles with the coarse india. The spey was sharpened at 15 degrees per side on the coarse/fine, spyderco ultrafine, and polished on 1 micron psa to give it that scalpel edge. The clip was coarse, fine, and then a translucent Arkansas. The angle is also 15 degrees. I strop all blades on the 0.5 micron crox strop.
This leaves the sheepsfoot as a convexed workhorse, the clip as a general blade, and the spey as a polished scalpel. I like this setup and I will see how it holds up. The knife is a Case 6347 '79 stockman in CV.
I am really impressed on how quickly the india has become the core stone in my sharpening. I was able to hone my Kitchen knives that are "modern" stainless just as easily with the India.
A great stone, can't recommend it highly enough.
As an example, for my stockman, I did the following. I convexed the sheepsfoot after cleaning up the angles with the coarse india. The spey was sharpened at 15 degrees per side on the coarse/fine, spyderco ultrafine, and polished on 1 micron psa to give it that scalpel edge. The clip was coarse, fine, and then a translucent Arkansas. The angle is also 15 degrees. I strop all blades on the 0.5 micron crox strop.
This leaves the sheepsfoot as a convexed workhorse, the clip as a general blade, and the spey as a polished scalpel. I like this setup and I will see how it holds up. The knife is a Case 6347 '79 stockman in CV.
I am really impressed on how quickly the india has become the core stone in my sharpening. I was able to hone my Kitchen knives that are "modern" stainless just as easily with the India.
A great stone, can't recommend it highly enough.
