Sharpening question.

G

Glock27

Joined
May 3, 2005
Messages
62
Probably a stupid question, but here goes. When testing blade sharpness by “gently feeling the edge"......I can feel a noticeable difference depending on which side of the blade I feel from. I would think that ideally, it should feel the same from both directions.
G27
 
You are feeling the burr. A fine wire edge of steel.

Drag the blade over a surface, like a piece of timber and you should break it away.
 
You are probably sharpening away from the edge, which is more likely to create a large burr. You can solve this in several ways. Use a fine stone a couple of times on each side, sharpening towards the edge. Using a rougher stone will give a toothier edge (which some prefer). You can also use a buffing wheel (with polishing compound — green rouge is usually best for steel, but most of them will work) to "roll" the edge. To to this, buff the edge (holding the blade such that the wheel is buffing away from the edge) at the same angle as you would sharpen it. This is the technique that many custom makers use and is the fastest way to get a shaving-sharp edge. You may also use a manual strop, which is just a long piece of leather (2' x 2" or so) with buffing compound on it. Use the same motion here as the buffing wheel would but spend more time on it. This is believed to be the way to get the finest edge possible, but it takes a lot more time and practice and gets diminishing returns.

- Chris
 
Glock27

I understand what you are saying and even with a lansky, not pulling down on the blade only stroking upwards, I feel taht one side is sharper than the other. It cannot be a burr because of the way it is sharpened. I think its just one of those things that happen and is normal.
 
I would like a sharpening device that could make the burr SERRATED so it would be a DESIRABLE thing to have.
:foot:
 
I would assume that the burr will be on the "sharpest" side then?
I'll order or make a strop and see what happens. I did "strop" on a board and it definitely moved the burr as it felt much closer to the same from each direction.
G27
 
One thing you can try that I do when I'm out somewhere and don't have my sharpening equipment is to steel the knife on the back of another knife (Or any piece of steel that'll do) using very gentle strokes, and once both sides feel smooth and even, strop the edge on your pants leg (Works with jeans, don't know about khakis and stuff) for about 30 strokes. Produces an edge with a nice bite to it in my experience.
 
I use a 3/4" x 3/4" x 5" piece of steel to "hone" the edge of my knife. It makes the burr stand up and it's scary sharp. I think you are feeling the burr that is bent over on the blade. If you can straighten it up right, it would be super sharp, for awhile anyways. The burr usually breaks off eventually. Then it's time to re-hone the blade again. I do this with my carving knives and pocket knives both. Just my 2 cents tho.
 
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