Sharpening

[nathan310]

I'm pretty new to sharpening and I spent a considerable (atleast 30 min each)amount of time stroping some knives(delica vg10,mini ritter s30v) with green paste and a strop belt today.

It seemed very sharp at first but I'm not unable to do the no tension arm shave with it.

Can you guys give some advice on how to make it real sharp?

Thanks.

 

[Roger999]

The grit of chromium oxide is extremely fine, if the blade is too blunt, you will need to start with something more coarse, ceramic sharpening systems like the lansky crock sticks and the sharpmaker work well and are priced decently, for knives that are used for light cutting tasks like cutting fruit or soft material, stropping several times a week will keep it very sharp without the need for something coarser, if you cut very hard material daily the edge will get too blunt for stropping alone, if your strop has to hang on something and you pull one side, strop with the spine of the knife on the strop, the leather will bend and strop the edge aswell, do not press too hard or it will roll the edge, rolling the edge is easy if you can't strop properly, if the edge rolls, it will become less sharp than before stropping.

 

[These_Nutz]

You might be stropping ther knives for to long 30 they only need a few strokes on each side.
You should use sandpaper first if its a convex edge if its dull then when you have worked up through the grits give it a strop and it should pop hair thats what works best for me with my convex blades.

 

[nathan310]

Thanks fellas.

Do you think I should run it through the coarse, fine and then strop it?

And how many times on each would you say will get it reall sharp?