sharpening question

B

bennett

Joined
Sep 22, 2005
Messages
212
I was wondering if there is a way to tell what angle an edge is being put on at? I want my edges at 20 and 25 degrees, depending upon whether I'm making a hunting knife, or a utility blade. I have a Lansky that does a great job of putting the "finishing touches" on the edge, but my last step (usually) before attaching the handle is to "cut" the edge on the blade using a slightly worn 320 grit belt. I "finish sharpen", if you will, with the Lansky. My edges are sharp, but the 20 degree angles only shave the hair off my forearm with some effort - it's not like shaving with a razor. Should an edge, at any angle, always shave hair? Any advice is much appreciated!:thumbup:
 
You're probably not getting the wire edge you want for real sharpness. I've just started using the Lansky and like it pretty well. You have to keep working one side until you feel or see the wire edge form. Then you can hit the other side once/twice or go to a strop and take the wire edge off. That will give that "hair popping" sharpness. I don't like to go past the fine stone for a good cutting edge on a user.
Rick
 
I just recently used a 220 grit belt and then hit the edge on a soft stone. Very grabby and I like it!! Wont POP hair but cuts like hell........
 
Brian has a good point. There's a toothy edge and a shaving edge. Stropping will give you a shaving edge. toothy edge is done on a stone or belt grinder. I start with an 80 grit silicon carbide belt, bring up the burr. Then switch to a 400 grit silicon carbide belt then strop by hand with a belt charged with 600 grit aluminum oxide compound. All my edges are convexed.
Scott
 
a couple of things you should keep in mind about sharpening
1. the more angle you put on the blade the thinner it becomes. and the more you will have to rehone to get it back to the sharpness you want it at.
2. the wider angle of the sharpened edge the longer the edge will last because there is more metal there.
3. only through practice will you master the proccess of blade sharpening. so it is wise to practice on what you consider to be cheap knives with little value.

i use the ez lap dimond sharpeners no angle guides and have great success with them i sharpen all of my buddies knives and i find that they usually only come around when they want or need something from me. since i started using these dimond stones they dont come around much anymore dont know if that is a good or bad thing yet

1 of my buddies is a heavy fisherman he uses his filley knife almost daily. the last time i saw him was 8 months ago i sharpened his knife for about 15 minutes and told him to bring it back as soon as he notices its edge has worn. he used to come over weekly for a good resharpening. the last i talked to him at the gas station he said his knife was still cutting like a razor and no complaints

also i sharpen all of the knife using people's knives at work. they use gerber gators. not my 1st choise of knife for the line of work we do but its walmart issured so they use it. to qote they say "they are scared to use the knives after i sharpen them for more than just 2 minutes on my stones"
 
a while back...Sando wrote up a little utility for figuring out the angle based on how many coins to stack under the blade.

If I am reading your question right...you want to know how to determine the angle while grinding?

I was doing some grinding today and was thinking the same thing. So give me a minute and I'll look up Sando's "calculator"....
 
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