shapton 500, 2k, 16k and 30k

[shutton]

Hello from Romania to all the users from all over the world who share this passion, for knife sharpening

Since I was little I was always unhappy about the knives from my kitchen because they were so cheap, like maximum 1$ ) or the most expensive was like 3$ or 4$, and the biggest problem: they wont cut at all. With my 'super knives' I was killing the bread every time when I had to do this job. But at the same time I always knew that I will have some knives and sharpening stones that will please me.

So the time came and for about 2 years I have Shapton 500, 2000, 16000 aaaaaaaand the icing on the cake: 30000.
My doubts:

1. every time when I need to sharp the knife, every time I need to start from 500? Because I started all over again with 500. Am I doing something wrong?
2. is there more cutting I can acquire after 30000? with some other tool?
3. you guys what angle do you use when sharpening with water stones?
4. how much time you offer to sharp one knife?
5. how many rides you pass the knife over the stone?

 

[ncmiked]

I use water stones on the Japanese style kitchen knives. I sharpen them every so often but only if the edge is damaged or if I can no longer bring back the sharp edge with a strop. I only go up to 8,000 grit on a Norton stone then use a low micron paste on a strop to finish.

I have never counted how many passes on a stone.. I start with a 1000 then 4000 and final with 8000. I can usually get the knife done in around 15-20 minutes. I am not a expert, just sharpen for my own enjoyment and to learn from my mistakes.

 

[leozinho]

Hello from Romania to all the users from all over the world who share this passion, for knife sharpening

Since I was little I was always unhappy about the knives from my kitchen because they were so cheap, like maximum 1$ ) or the most expensive was like 3$ or 4$, and the biggest problem: they wont cut at all. With my 'super knives' I was killing the bread every time when I had to do this job. But at the same time I always knew that I will have some knives and sharpening stones that will please me.

So the time came and for about 2 years I have Shapton 500, 2000, 16000 aaaaaaaand the icing on the cake: 30000.
My doubts:

1. every time when I need to sharp the knife, every time I need to start from 500? Because I started all over again with 500. Am I doing something wrong?
2. is there more cutting I can acquire after 30000? with some other tool?
3. you guys what angle do you use when sharpening with water stones?
4. how much time you offer to sharp one knife?
5. how many rides you pass the knife over the stone?

I'm not a great sharpener compared to many on this board, but I can answer the easy ones.

1). Whether you need to start with the 500 depends on how dull you let the edge get. If the answer is not very dull, then I would start with the 2k.

2) diamond paste on a strop. 0.5 micron and 0.25 micron would give you more refinement than the 30k stone (in theory).

3) depends on the knife. Kitchen knife would be around 20 degrees. More for a EDC pocket knife.

4) I like sharpening, so I take my time.

5) I think the proper answer is until you get a burr. I don't count strokes.

 

[Jason B.]

Hello from Romania to all the users from all over the world who share this passion, for knife sharpening

Since I was little I was always unhappy about the knives from my kitchen because they were so cheap, like maximum 1$ ) or the most expensive was like 3$ or 4$, and the biggest problem: they wont cut at all. With my 'super knives' I was killing the bread every time when I had to do this job. But at the same time I always knew that I will have some knives and sharpening stones that will please me.

So the time came and for about 2 years I have Shapton 500, 2000, 16000 aaaaaaaand the icing on the cake: 30000.
My doubts:

1. every time when I need to sharp the knife, every time I need to start from 500? Because I started all over again with 500. Am I doing something wrong?

If the 2000 stone wont resharpen the edge from its used condition then the 500 would be necessary.

2. is there more cutting I can acquire after 30000? with some other tool?

As already mentioned, Strops with diamond or CBN compounds can reach the nano level.

3. you guys what angle do you use when sharpening with water stones?

Whatever angle best suites the knife geometry and steel hardness for a given task. Typically, a freehand sharpener will continue to lower the angle until the edge becomes unstable in use then raise slightly or even microlevel the edge.

4. how much time you offer to sharp one knife?

Depends on your skill level, I can sharpen the average Japanese Kitchen knife in about 5-10 minutes. Folding knives seem to take a bit longer at 10-20 minutes average. For the occasional sharpener I would expect these times to double or even triple.

5. how many rides you pass the knife over the stone?

There is no given number of passes that will = sharpness. It takes as many passes necessary to form a burr.

My response in bold ^^