Sharpening with the 203...having a problem!

SkagSig40

SkagSig40

Joined
Feb 1, 2001
Messages
2,671
I have been using the original 203 for srveral years now and I'm starting to have a problem. I was always able to get it shaving sharp and the edge would last. The last few times I'v sharpened my knives the same way I've done it for years they are getting dull right away and won't hold it's edge. Also I'm finding that after I've sharpened a knife and I test the edge by shaving my forarm only one side of the blade will shave and I flip it over and the other won't shave! So I swipe the dull side and then it is sharp, now the other side is dull!!!:mad: What is going on! Could I be somehow forming a burr and it is not being removed? I can't feel a burr though! Maybe the edge is now a few degrees off? What do you think befor I through out my blade!!! Thank you for any help and advice!:)

P.S. what is the best way to remove/polish off the burr so the knife can hold it's edge? Thanks!
 
If the knife is dulling fast and only shaving in one direction, then yes, you have a burr.

You can go for the Joe Talmadge method and take a few extra swipes across the fine stones at a broader angle, which should grind off the burr. Be very light with your strokes however so as not to form a new one.

You can also strop the blade which is a little more foolproof, in my opinion.

I don't know why this would be happening now but never before. Is one of your rods damaged? Is one of the angle settings off?
 
It might also be that the rods have worn a little smoother than they once were, and are no longer cutting aggressively enough to remove the burr. I assume you've tried cleaning them? If you haven't try scrubbing them down with Comet or Ajax, and seeing if the cut a little better.
 
Sure does sound like you have a burr you aren't getting off completely.

One way to think about removing the burr that is useful to me is this:
the burr can be caused to fatigue and kind of snap off on it's own. Just like mechanically/cold working a wire by bending it back and forth a bunch of times until it snaps off, the burr can be worked back and forth, one side of blade, then to the other, and can be mechanically worked until it snaps off also.

Slightly increasing the angle on the 203 and using light pressure should help also. Keep working the burr on the 203 until it snaps off.

Otherwise, get a strop (can be as simple as the rough/back side of a cereal box side) and pull the blade towards you (don't cut into the strop) repeatedly at an angle that is somewhat steeper than that you used to sharpen. The mechanical cold work approach still applies with a strop.
 
So when I strop do I want to pull the blade across the strop so the edge is following the spine and then flip over and do the other side edge following...if you can picture what I mean?

Also when using a 203 or 204 does it usually automaticly remove and polish the edge or should you still strop the blade? I didn't do this befor and never had a problem with edge holding.

When you sharpen on a flat stone free hand and you develop a burr what is the best way to remove it, on the same stone or a strop?
 
yep you want to work the blade on the strop like you were wiping the blade clean, one important point to remember is, at the end of your initial stroke, lift the blade up clear of the stropping material, and while the blade is in the air, flip it over and pull the blade, spine towards you, along the strop.

The problem is if you don't lift the blade up, you can roll the edge as you go to flip the knife over, so I stress that you watch how you are moving the knife along the strop.

Flat stones, similar for removing the burr, I take my knives to the strop as a last point in the sharpening process, at work I sometimes use the back of a paper tablet, the cardboard can create just enough abrasive material to aid in sharpening, I've heard some rave that it works extremely well on Talonite material...

Good luck and work that edge, you may need to reprofile your bevels if the edge/blade has been sharpened too much, leaving a thick edge to sharpen...? in that case it may be time to upgrade to the 204, I'd hang onto the 203 and just keep it someplace handy as well for touch ups there, like an office or kitchen maybe...

My favourite sharpening tools at work are the Spyderco Profiles, excellent but you need to have a feel to use them properly, just takes practice but it's worth it...
G2
 
Many thanks again! I'll try this and see how it goes!

Does anyone know what the best angle rod guide sharpener is? And do they work well to get the right angle back on your blade?
 
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