Can I sharpen a regular V edge knife just like a chisel edge knife? Sharpen one side until I get a bur and then knock the bur off the other side and be good to go. I am very good at getting my Emerson's (chisel edge) very very sharp but cant seem to get my V edge knifes to the same sharpness.
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Sharpening question?
- Thread starter w8crs
- Start date
Chisel edged blades are "easy" in that they only have one surface to actually do real grinding on. They are also generally thinner than a V edged blade. I.E., they tend to have a smaller total edge angle than typical V edge blades. So, in my experience, they tend to come out sharper, more easily than V edges do.
That being said, your technique is almost correct for V edges, but not quite. What you want to do is grind side A until you get a FULL length burr on the side B. Then grind side B until you form a full length burr on side A. Finally, remove the burr from side A. That way you make both edge bevels nice and flat, meeting in a clean thin apex.
Report back your progress here and we'll try to help.
Brian.
That being said, your technique is almost correct for V edges, but not quite. What you want to do is grind side A until you get a FULL length burr on the side B. Then grind side B until you form a full length burr on side A. Finally, remove the burr from side A. That way you make both edge bevels nice and flat, meeting in a clean thin apex.
Report back your progress here and we'll try to help.
Brian.
- Joined
- Feb 5, 2013
- Messages
- 557
If you grind one side to sharpen and only remove the bur on the other, then the edge moves towards one side of the blade. I don't count strokes per side. I do try to keep it close though.
- Joined
- Jun 4, 2010
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- 6,642
Chisels blades are always a bit easier, the flat side maintains a perfect (near) plane at the apex, the beveled side will vary according to your ability to hold the angle. On a more symmetrical bevel, your ability to hold the angle effects both sides - 2x the effect on the cutting edge.