Sharpening woes

[candlelight001]

Trying to sharpen up my new Wharncliffe Utility Knife (sweet pattern), failing miserably. It's not dull. Its just not super sharp. I've used brown spyderco stones, white ones, strop, diamond stones. Also used sharpie trick. Seems like its getting sharp when I'm on the coarser stones, then I move to the white stone and it actually dulls it. Have been using technique in gossman video. Help!

 

[Gossman Knives]

Not sure how I can help you. Practice my technique in the vid using the sharpeners I recommend. Diamond abrasives work best with my knives.
Scott

 

[theamazingdrew]

how are you testing your edge?
somtimes a more polished edge feels dull compared to a toothy edge
but will cut better

 

[Gossman Knives]

how are you testing your edge?
somtimes a more polished edge feels dull compared to a toothy edge
but will cut better

Thanks drew. This is very true. You need to work up from coarse to fine then super fine diamond abrasives. Then strop. Be careful not to sharpen at too low or too high an angle. Anywhere from 25 to 35 degrees will work. 30 is probably best.
Edit to add: when you use my technique, you are only hitting the very edge. Feel for the burr then work up to super fine.
Scott

 

[candlelight001]

Figured it out. I wish I understood better how. Something to do with lighter pressure. And finding a burr, going back to coarser stones, getting it off, then going back down.

 

[rifon2]

Not sure how I can help you. Practice my technique in the vid using the sharpeners I recommend. Diamond abrasives work best with my knives.
Scott

That video is a fantastic resource for anyone learning how to sharpen.

Thanks again for taking the time and effort to put it together. :thumbup:

 

[candlelight001]

One question about the technique. If you're hitting the very edge only, how do you keep the edge from getting more and more obtuse over time?

 

[Gossman Knives]

One question about the technique. If you're hitting the very edge only, how do you keep the edge from getting more and more obtuse over time?

If you maintain the edge on a regular basis with stropping and use of the fine/super fine sharpeners using light pressure, you will not need to remove as much of the edge.
Just remember, with anyone who owns my knives, part of my lifetime guarantee includes resharpening and refurbishing of the knife for as long as you own it. If you need the blade reworked, just send it back to me and I will restore the knife. I just ask for return shipping cost.

Glad to help rifon2.
Scott