Sharpening A Hinderer

T

tackdriver

Joined
Nov 13, 2007
Messages
24
Ok, I finally bit the bullet and sharpened my new XM-18 skinner. This is what I did:

I started by honing the factory edge using a fine and then translucent arkensas stone. This was not working. I took a look under the inspection microscope and found out why. The edge was not smooth at all, and while I was 'sharp' it was not scary. I decided to go to work with the water stones. This is all by hand, no wicked whatever, and no lanky shamsky whatever. (no intent to offend, I just like the traditional approach).

Started with a Norton 1000 water stone, got a burr, went on to the 4000. Then I upped to the 8000 for polishing. Not scary yet folks. I finished with a nice chosera water stone - it is listed as an 8000 but the slurry it makes is far superior to the non existent slurry one sees on the norton. I followed murray carter's techniques, and some from the japanese sharpening pros at korin.

Finally I lapped 200 strokes on a paddle strop with first green compound then diamond 0.5 micron. I really don't know if there was a difference between the two, but I was watching a movie and they were handy.

Now I look under the scope and it is a mirror (I can see a 0.4 mm spot at the base of the blade I missed - what a stark contrast!) The difference is akin to seeing a fissured canyon from above vs. a mirror. The knife now shaves like a straight razor. No kidding! I can push cut tissue paper no problem, and the blade held up after some use.

Yes I am a sharpening geek....
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Very nice! I've found sharpening can be a pretty relaxing experience at times (hmm, I ought to do some more), though I progressed from Sharpmaker to Edge Pro to Wicked Edge, because I can't seem to (or don't trust myself to) hold an angle accurate to sub-degree levels over the duration of the sharpening. Do you have some pointers to the techniques you mentioned?
 
To be honest I do not really know the terminology so I really do not know what a microbevel is. Let me say a couple things. I have been hand sharpening since I was a kid, and it really is a science that takes patience to master - and most importantly I am not a master! I still take my japanese traditionals to the shop for the knife master to service. And I get really nervous sharpening a knife like a Hinderer but as my pop used to say (yell) - Get in there and do it!

1. Start with the coarse stone- most people start too fine.
2. Be consistent on the angle and dont worry too much about the specific degree - consistency is much more important than being off by a couple degrees. I got an angle gauge and it turned out to be just a gadget I do not need.
3. Especially as you go finer DO NOT put too much pressure on the knife. When I strop the pressure is the weight of the blade.
4. I really recommend the korin.com and the murray carter videos on youtube. In fact talking to the knife master at korin and watching him was a huge learning experience.

So the one tip: CONSISTENT angle and look for the burr.

What takes the time, I find is the stropping. I can get to the strop stage in less than 15 min with a dull knife. You should see the knife master do it - amazing.

Another good youtube tipster is saltydog - all kitchen knives but those are very informative.
 
Thanks! :thumbup: :)

And by the way, with an edge like that....... I think it's pretty much safe to say, your a "master" in your own right. ;)
 
For the vast majority - You're better off sending it back into the Ranch for a sharpening (IMO).

Been a knife fan (all aspects) for the better part of 45 years, Best inexpensive touch-up/maintenance device IMO is the SharpMaker.
Best Hobby/ALL around (but not inexpensive) device is the Wicked Edge (WEPS) IMO.
I'm always happy for those who choose to (and experience results that please them) free-hand sharpen. It's like many things these days, technology and creativity have afforded us "options".... for me it's the WEPS.
There are several "How to sharpen your Hinderer" threads here if anyone chooses to search.....
 
Thanks Rubi!

But honestly, I'm just infatuated over sharpening....... and more specifically micro bevels!!! :)

Everytime I'm involved in sharpening thread (such as this one), I just have to ask was/are micro bevels used. So that I may add the results to my collective database. :D

Now, since you've joined into the discussion....... I must ask you, haha. So Mr. Rubi....... Do you use a micro bevel, or recommend them?
 
By the way, "Hammer". I seeeee yooooouuuuu (viewing/lurking the thread). The question goes for you too....... Do you use a micro bevel, or recommend them?

Thanks in advance, sir! ;)
 
GuestWho101 said:
By the way, "Hammer". I seeeee yooooouuuuu (viewing/lurking the thread). The question goes for you too....... Do you use a micro bevel, or recommend them?

Thanks in advance, sir! ;)
Click to expand...

I just ask Rick to sharpen mine when it needs it.
 
Books have been written on the subject of "Edge Geometries". I like Mikes answer (:)).

"If" I am using the WEPS I occasionally will add a degree (or 2) during my final stage of sharpening whether that be ceramics or stropping. That is about as deep into as I will get for lots of reasons not the least of which the record keeping on each knife.
Happiness IS a Beautiful Sharp Knife from Rick's hands to (mine) or Yours :) He really makes a nice edge!!
 
Books ain't enough Mr. Rubi!!! Especially for knife enthusiasts/fanatics! It seems we get enamored over the smallest things, when the subject includes a knife. :D :p

"GuestWho101's Edge Geometries: From A Crazed Knife Knut's Point Of View"

^^^^^ I like it, haha! Has a mysterious ring too it. Insert creepy sound effects, and mischievous laugh (HERE).
 
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