Sharpening/putting an edge on an Knife

[scott kozub]

All depends on the height it falls from Technique is everything.

I’d like to see that too.
Can’t say I’ve heard of a knife “falling” through carrots.

 

[Cushing H.]

MrWizard - that edge actually looks really impressive, given the thickness of the material!

but ... what kind of knife is that meant to be? Definitely not a Chinese cleaver.... and not a Deba (too big and shape not right). What is it?

 

[Natlek]

This thing will split moon in half

 

[TILLER]

I used to use my belt grinder. I’d set the angle by angling the platen or slack belt back and holding the knife vertically. Maybe a 120 to start, then up to 600 or so and then a leather belt to strop.
Now I use the grizzly knockoff of the Tormek. I use a 200 grit CBN wheel to establish, then a 1000 grit CBN wheel, then to the strop on the grizzly. I use machine coolant instead of water.
Both ways have advantages. I like the Grizzly, largely because it is cooled.

 

[Mr.Wizard]

but ... what kind of knife is that meant to be? Definitely not a Chinese cleaver.... and not a Deba (too big and shape not right). What is it?

I believe it is a Chinese butchers' knife by Chan Chi Kee.

Yes, here: http://www.chanchikee.com/ChineseKnives.html

 

[Cushing H.]

I believe it is a Chinese butchers' knife by Chan Chi Kee.

Yes, here: http://www.chanchikee.com/ChineseKnives.html

Interesting ... I have never run across that style. actually ... there are a couple styles in there I have not seen. I never knew there was a chinese equivalent to a nakiri. thanks!

 

[TheEdge01]

I put a relatively rough edge on mine using my higher grit finishing belts and hand sanding, then I sharpen my final edge by hand.

 

[Fallbrook Forge]

HA. Well yeah a two friggen pound knife will "fall" through food with almost no edge. Geez.

 

[Storm W]

I have used my grinder at low speed with soapy water sprayed on the belt and I have never really noticed any decline in edge performance but I'm sure its possible. I used to be into a finally polished edge and couldn't believe that a 400 grit edge could come close. After a lot of reading I eventually tried it and was blown away. Most testing shows that a course edges last longer but the important thing that I have found is that they are easier to maintain. It takes 2 minutes or less to bring them back. Learning how to use a strop is critical to making it work though. I think that knives will be maintained better if it's easier to do but that's just me. The harder and more wear resistant the steel is the better course sharpening seems to work. I have theories on this but I cant prove anything.