Sharpening issues

C

collioure

Joined
Jan 25, 2011
Messages
30
Got a razor edge on my global chef's knife last night, however the razor edge almost goes after just one use (chopping carrots).....this is v fustrating....anyone can offer some advice here...the knife was fying through a page last night not the case today....'#?~!!!!
 
Either the edge is too thin for the steel type to support, or there's a wire edge that's folded over. More often than not, it's a wire edge causing issues like that. It's like a burr that runs the length of the cutting edge, and is extremely thin & flimsy. It folds to one side or the other, under light cutting. What did you use to sharpen it?
 
What David said especially "chopping" onto a hard surface. Also, goes without saying but always scrape with the backside of your knife when doing food prep.
 
If I've read up correctly on the steel in Global Knives, they use something called CROMOVA 18 (Chromium, Molybdenum, Vanadium) with the Chromium at 18%, and heat treated to 56-58 RC. Can't find any spec for carbon content, but I bet it's not very high. With the Chromium content so high at 18%, I'd bet these edges are extremely ductile (bends/deforms quite readily, without chipping). All the more why I'd believe a wire edge might be the issue.
 
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Hi lads,
I used wicked edge sharpener. 100,200,400,600,800,1000 diamond then 1200,1600 ceramic, then 5,3.5 leather. I just gave the knife a quick rub of steel and it cut through paper like butter. How to I elim this wire edge?
 
It sounds to me like a very thin edge on a soft steel and chopping on a hard surface - that edge will dull. Does it come right back with a couple passes on the steel?
 
Your 1200/1600 ceramic hones might be a good tool to do it. I usually use a medium Spyderco hone (brown) for the same thing. Some very light edge-leading passes, at a slightly elevated angle, will often help to remove the wire, either by filing it down gently, or by breaking it off. The wire will likely fold to one side or the other. Check for it, by using your thumbnail or needle or toothpick, by sliding it down the face of the blade, toward the edge. If the wire is folded over, you'll run into it on the side it's folded towards. Either way, getting rid of it is the goal. Make a few passes (maybe 3-5), on the side it's folded to, and keep re-checking for the wire as you go. You'll likely need to 'chase it' from side-to-side, as it folds back & forth. Eventually, that repeated folding over & honing should break it off, or file it away. So long as you go about it patiently and gently, you'll get it fixed.

For clarification, when you say you gave the knife a 'quick rub of steel', are you talking about using a chef's steel? If so, and if doing so changed the cutting performance significantly, that pretty much confirms the wire edge.
 
You can also put the knife back in the W.E. add 1-2 degrees to your recorded measurements example: If 15* go to 17* and go back to 1200 paddle and by micro-beveling will remove the wire or (thin edge) referred to.
 
When I was using a 30° (inclusive) edge bevel (Sharpmaker), I would often get delicate edges (usually wire edges). When I increased the edge thickness to 40° the problem pretty much went away. If you do get a wire edge, very light edge-trailing strokes at a slightly higher angle will often get rid of it quickly. In general, when sharpening, lighter strokes on the sharpening surface help prevent the formation of wire edges. Lighter strokes on a coarse stone is much, much, much better than heavier strokes on a finer stone.
 
try a coarser edge and see how that works out. i never go over 400 grit when i sharpen knives sent to me. most of the time i use a 120 grit. strop it after you get a good burr worked up and strop till it shaves and quit.
 
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