Sharpening question

Starfish · Jun 30, 2001

Hi all!

I've got a little bit of sharpening experience under my belt, but I'm still a long ways off from being able to consistently get a great edge. I have the Sharpmaker 204, and I've been practicing on my only knife, a Spyderco Native in CPM-440V.

Anyway, I just went through another round of trying to put the scary sharp edge on my knife. I have a really hard time knowing whether or not I have raised a burr. Generally I run my fingers down the side of the edge that is not being sharpened. If I feel a bump at the edge, I call that a burr. Is that an acceptable test?

Also, I have heard something about a test that involves running the edge along the fingernail. How is that test performed, and what does it prove?

Thanks for the help!

Matthew

Frantium · Jun 30, 2001

The finger test is okay, some people have sensitive fingers, some don't.

A burr usually leans to one side, and if you trail the edge along a fingernail one side of the edge will catch while the other side won't. A straight burr won't catch, but if your edge dulls quickly and the blade is made of one of the better steels, then burr is one of the usual suspects.

Coonskinner · Jun 30, 2001

You picked a tough steel to learn on, but it can be done. Persevere!

Mykl Clark · Jun 30, 2001

uhg 440V. Really, hard to start out on I'd try getting a $4 Old hickory to test and see if you fingers are sensitive enough to find the burr and then apply that to your Native.

Steve-O · Jul 1, 2001

You might want to sharpen your kitchen knives, it would be good practice and let you work your way up to the CPM-440V. It took me a while to get a great edge when I started buying stain-less knives.

Practice!

DM · Jul 1, 2001

Hi finally found the link that might help you out.
try this one http://www.bladeforums.com/forums/showthread.php?s=&threadid=138317
If that doesn't help try searching for sharpening and cpm440v (if you can get the search function to work that is........)

Starfish · Jul 1, 2001

So if you the fingers have to be somewhat sensitive to detect the burr, what other methods can one use to detect the presence of the burr?

Thanks for the comments so far!

Matthew

Crayola · Jul 1, 2001

Instead of using your finger, try this fingernail trick. You do check for a burr on the OPPOSITE side you sharpened on! THat si correct. But hold your knife sideways like in one hand with the edge pointing down. Now, with just your finger nail, run your nail nown the blade (from back to edge, not ricasso to point!) as though you are trying to scrape some gunk off of it with your finger nail. if there is a burr at the edge, your nail will catch there.

oh, when sharpening, make sure the burr runs the entire length of the edge as well.

smithd · Jul 2, 2001

I vote for training with kitchen knives, they are very forgiving. Learning on 440v is a bit tough. I sharpened for about 2 years before beng comportable with 440v

Doug