- Joined
- Jun 4, 2010
- Messages
- 6,642
Thanks, Martin. Those pictures are perfect. I was not lifting the blade as much as I came around from the main body of the edge to the tip. That does make sense as I think about the results - that curve was clearly not as sharp and since I could see a bit of light reflecting off the edge there, the apex must have been incomplete at that point. I was worried that too much lift would wreck the edge. I'll try to clean it up tonight with a steeper angle.
I may have been using my terms incorrectly. By saying "I used a somewhat more obtuse angle", I meant that I inclined the blade towards perpendicular to the stone as opposed to laying the stone flatter against the stone - a steeper or higher angle (like for putting an edge on a hard use knife) vs. a shallower or lower angle (like for putting an edge on a fine work blade like a sushi knife).
- Tim
I caught that part, but your observation that the edge was "thinner" where you were having trouble made me think the bevel region was thinner, making the edge more obtuse in that spot relative to the surrounding area. This is painfully common on factory edges and can take a bit of time to grind down so the angle matches the rest of the edge.
Stay on it, you're knocking on the door! Stop and observe often - IMHO it should be over 50% of your sharpening time. It actually saves time in the long run, and steel to boot.