sharpmaker help!

Joined
Mar 4, 2010
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1,093
Hi,

I've tried 3 knives now, and I seem to be making them duller than before I started. I've watched the DVD and read the instructions. I am trying as hard as possible to keep the blade angle straight, and dragging all the way down to the tip of the knife. I'm using the 30 degree slots.

They seem to be reasonably (paper cutting) sharp when I finish with the first set of rods, but when I move to the finer polish (white) rods, the knife gets dull. What am I doing wrong?


-Freq
 
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I cannot get my knives shaving sharp.

When I move my thumb across the blade, it feels silky. Not rough. Does that mean its dull?

-Freq
 
Greetings Freq18hz: The Sharpmaker is quite capable of putting a very respectable edge on most quality knives. Watch the video. Read the instructions cover to cover. Clean the ceramic rods as soon as you feel the abrasive effect degrade. Use the Sharpie marker trick to see if you are REALLY reaching the edge and then do at least ten more strokes per side. Depending upon the factory grind angle and blade hardness, it may take a lot of time (hours) to reach the 30 or 40 degree fixed angles of the Sharpmaker rods. When drawing the blade across the rods, do not let the tip slip off the rod. Stop short of drawing the last 1/4 to 1/2 inch of blade across the rods. Treat the last 1/4 to 1/2 inch as a separate blade. Use only the flats of the stones on the last fraction of the blade tip. Be patient. Precision and CONSISTENCY will pay off with a uniform bevel that is easy to maintain. The first use, especially when reprofilingto 30 degrees may take a long time. OldDude1
 
If the 30 does not work, try the 40. I use the 40 on 90 percent of my knives when using the sharpmaker.
 
I am able to make knives sharper, but not razor sharp.

My crappy kitchen knife I have made sharper, but it is not as sharp as a real razor blade.

Also, I have a D2 benchmade knife I just got new, and I cannot get it sharp. Is it possible that it came so dull from the factory that I cannot get it sharp with the sharp maker? I called them and they say they factory hand sharpen at 30 degrees, but this one came dull as hell. I have sharpened it at least 10 times with the sharp maker, and it is dull.


-Freq
 
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I'll bet you that you're not hitting the edge. Mark the bevels with a sharpie and see for yourself.
 
No. The knife is not dull enough to preclude sharpening on a Sharpmaker. It may, however, take you quite a while. Benchmade may intend to sharpen some of their knives at 30 degrees but in actuality the edge angles have been known to vary GREATLY. Several of mine came from the factory with over 45 degree edge bevels. Benchmade D2 steel is relatively hard steel about 59+ Hrc. The knives are sharpened "By hand" on a power driven abrasive coated belt. It has taken me many hours (about 9) to reprofile a BM710 in D2 steel from the factory applied angle to a 30 degree edge bevel using only the medium grit rods of a Sharpmaker. As UDTJIM suggested using the 40 degree angle setting on the Sharpmaker rods would be much faster. You may wish to follow the advise given in posts 2,5,6,and 8 in this thread to obtain less frustrating results. OldDude1
 
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Im telling you, this knife is dull. I've watched the video extensively, twice.

Really it just won't get razor sharp, not even close. I am keeping my angle very straight.

The kitchen knife is close...

But this benchmade is dull dull dull...

Help!


Olddude: If I am going to spend hours sharpening (god I hope not) which stones/edges should I be using during that time?

-Freq
 
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dude:
use
the
sharpie...

as suggested multiple times here.
Did you do that already?

then come back and tell us the results
 
The edge bevel itself should not have come coated black from the factory. If it is use "White out" typing corection fluid to mark the edge. A good edge can be applied to the knife using the brown medium grit stones. It just takes time and patience. A license plate can be sharpened given time and patience. OldDude1
 
The edge bevel itself should not have come coated black from the factory. If it is use "White out" typing corection fluid to mark the edge. A good edge can be applied to the knife using the brown medium grit stones. It just takes time and patience. A license plate can be sharpened given time and patience. OldDude1

Honestly, I think a license plate might be significantly sharper than this benchmade knife came from the factory.


Something else I notice, on other knives that I can actually get sharp. They seem to be sharper after the rough grit stones (the grey ones), and when I move to the white ones, they seem to get duller...



-Freq
 
The following is taken from a post by Foxholeatheist from 2004

"And if you've not read about the marker trick, here it is...

Take a dry-erase marker (or a sharpie, but dry-erase markers wipe off easier when you're done) and mark all over the edge of the knife. Now run it down the Sharpmaker stones a few times on either side, being extra careful to hold the knife vertical. Now look at the edge. If the marker has been rubbed off right at the shoulder of where the main part of the blade transitions to the "edge", then the existing edge is ground at a larger angle than the Sharpmaker, and you're going to have to remove a lot of metal to change the profile of the knife to match the Sharpmaker. With a perfect secondary bevel to sharpener match, the marker will be removed along the entire secondary bevel. If the marker is removed only along the very very edge of the bevel, then the sharpmaker angle is greater than the grind of the knife, and it should sharpen up pretty quickly."
 
The following is taken from a post by Foxholeatheist from 2004

"And if you've not read about the marker trick, here it is...

Take a dry-erase marker (or a sharpie, but dry-erase markers wipe off easier when you're done) and mark all over the edge of the knife. Now run it down the Sharpmaker stones a few times on either side, being extra careful to hold the knife vertical. Now look at the edge. If the marker has been rubbed off right at the shoulder of where the main part of the blade transitions to the "edge", then the existing edge is ground at a larger angle than the Sharpmaker, and you're going to have to remove a lot of metal to change the profile of the knife to match the Sharpmaker. With a perfect secondary bevel to sharpener match, the marker will be removed along the entire secondary bevel. If the marker is removed only along the very very edge of the bevel, then the sharpmaker angle is greater than the grind of the knife, and it should sharpen up pretty quickly."

hrmm I guess I'll try white out. Thanks so much for the help!

I guess I have bad eyes, I dont see a bevel.

-Freq
 
Hi Freq,

The secret of using the fine (white) rod on the sharpmaker is to use LIGHT pressure. Also, are you sure you're creating a burr on the medium rods? Until you do, you will not see the benefits of the white rods.

There's been a lot of threads about how to use the sharpmaker. And I've gone through the same sort of frustration as you. Here's what I changed to get the better results.

- Unless the edge is truly messed up, skip the corners.
- Don't let the tip slide off the rods. Stop while the tip is still on the rod so that it won't get rounded.
- Invest in the diamond rods of you're doing any rebevelling work.

1. First, create the correct angle bevel. If you don't have diamond rods, tape a strip of sandpaper around the rods and use the flat sides to quickly remove metal. I use 320 or 400 grit sandpaper. Use equal number of strokes per side to ensure an even bevel on both sides. Go fairly slow and use mild pressure. Since you're using a rough medium, the scratch patterns are easy to see and will tell you that the two sides are meeting at a point.

2. When you're sure you have the correct bevel and that they have come together, switch to the medium rods. (Clean off the rods if they're the ones you used with the sand paper, just in case some of the grit's come off and is stuck to the rods) Using the flat sides, give one side enough strokes to form a burr. Try 15 or 20 until you switch to the other side to keep things even but keep this pattern until you feel a burr. Once you've formed a burr, reduce the number of strokes to 3 per side for a few iterations. This will force the burr back and forth a few times to thin it out and weaken it.

3. Switch to the fine stones. Now, GENTLY do 3 strokes per side, feeling for the burr every set. If the burr has not flipped to the other side, do a few more gentle strokes until it's flipped over. As the burr size reduces, go to 2 strokes per side. By this time, you are barely applying the weight of the knife against the rods. When I finally go to 1 stroke per side, I'm actually lifting up a bit to apply less than the full weight of the knife against the rods.

- If you are unable to get rid of that last bit of a burr, switch to the medium flats and VERY carefully drag the edge once per side to tear the burr off. Then go back to the fine for a few alternating swipes.

4. If you wish to go to the ultra fine rods, repeat the fine rod steps but with even less pressure and fewer strokes per side. Start with 2 strokes per side. Then proceed to alternating strokes. With the UF rods, you should already have gotten rid of any burrs before you start. If you use too much pressure at this point, you may actually end up creating a new burr so go slow and easy.

5. Now that you have a good 30 degree edge, you can move to a 40 degree micro bevel when the knife goes dull. Since you already have a good primary edge, the micro bevel can be formed with much less time on all the grit steps. A few light strokes on the medium rods will create a micro bevel and follow through the other rods to reestablish a razor edge.

- Once you've formed a sharp edge, a few light strokes on the fine and UF rods once every couple days will allow you to maintain that sharp edge instead of having to go back to the medium rods at all. This is where the Sharpmaker really works well. Since you don't let the edge go dull in the first place, it becomes really easy to maintain a good edge.

It's all about controlling your angles and resisting the temptation to bear down and use a lot of force.

If anyone sees anything in my process to improve, feel free to comment.
 
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