sharpen a consistent edge

[ErikB]

I have an opinel size 8, stainless (Inox).

I have been working on the edge for a while, making it a more acute angle and therefore sharper. It is sharp enough to shave hair with. (what else am I supposed to do while my wife makes me watch chick flicks with her?)

However, when I use it to cut apples, potatoes, and similar foods, the edge seems to stick. I have to push surprisingly hard to get it to go through. It does not slice especially well.

I don't understand this. I would expect that this edge would slice right through an apple. Instead, it sticks, then jumps a bit. I have cut both thumbs this week when the blade stuck.

My theory is that either the edge is not consistent or that the side of the blade (which is no longer shiny but still feels smooth to my fingers) is rough enough to stop the cut.

By inconsistent I mean that though the blade is sharp all the way along, it is not sharp in the same way. If my eyes were better I would expect to see a variety of different zones, each sharp, but each angled a little different, like a saw blade.

Does anyone have any ideas? I am new at this.

Many thanks.

 

[thombrogan]

Sounds like the edge is too thick for slicing at the level of finishing it received. You can thin the edge (maybe even the whole blade) at the same level of polish (just the edge needs the same level of polish - it'd be cosmetic elsewhere) or keep the edge at its current dimensions and go for a more coarse finish.

 

[Lurker]

When cutting through an apple or potato it is not just about the sharpness of the edge. The whole blade has to pass into the food and there can be a lot of wedging and resistance to the thickness of the blade. The best blades for that kind of cutting would be very thin. A better test of edge sharpness would be to cut something thin and flexible such as paper or leather. And when cutting something like an apple, it is safer to cut on a cutting board if possible, or at least think about where the blade will go if it slips.

Also the slightly convex grind of the Opinel will tend to wedge a bit more than a flat grind.

 

[Jeff Clark]

Color the sides of your edge with a heavy black marker. Go back and do some more of your regular honing. Look at your results under bright light and use a magnifying glass. You should be able to see what is going on. You want to remove the ink evenly all the way up to the apex of your edge along the whole blade. Any black that is left right at the apex of the edge shows where you are missing.