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Sharpness Chart

Discussion in 'Maintenance, Tinkering & Embellishment' started by wootzblade, Nov 25, 2017.

  1. wootzblade

    wootzblade

    177
    Feb 24, 2014
    You see, finishing at a higher angle made the edge sharp - this is common with the average quality knives because you can remove that tiny burr at the apex only by increasing the angle.
    Your can get even better sharpness when you apex the edge on #1000 at the same 15 dps angle, and then STROP at a higher angle to deburr - their should be strops available for Lansky.
    Just start a new thread asking Lansky users what they use for stropping.
     
    Thenoob likes this.
  2. Thenoob

    Thenoob

    40
    Jul 20, 2018
    Thank you i stropped on an old belt secured to my door handle it seems it worked haha
     
  3. wootzblade

    wootzblade

    177
    Feb 24, 2014
    Congratulations, mate - it took you a day or two to find a solution that took me months.
    Just mind the important difference between the softer low-carbon knives, and high-carbon hardened steels when you strop:
    the low-carbon at HRC 55 +/- 2 get sharper after high-angle stropping, but the quality blades hardened to HRC 60+ get sharper with stropping at the exact edge angle.
     
    Thenoob likes this.
  4. Thenoob

    Thenoob

    40
    Jul 20, 2018
    I found it because of your help and the forum! Awesome place for beginners like me! I don't really know anything about steels i just know that the steel of the knife in question is 14x6 stainless i read it is soft and low quality russian steel. Please, can you give me some examples with popular steels like 1095; 440 or can you give me a good steel that may get that sharp and keep it, because my knife gets dull after some papercuts its only for the tricks and training. I didnt really understood your reply about the strop angle! And btw the knife shaves hairs without touching the skinn as well as splitting cigarette paper with push cut without any rips where does this put it on your bess chart, soso? And how i can improve it, if possible on the steel and with the sharpener i have?
    I have never understood how to improve my technique and get blades sharper, now i did with micro bevel and a strop but now that i know that, how can i improve? Sorry for the many questions i ask, i just want to learn more and more about the art of sharpening and your replies are a great source! For just a brief conversation with you i learned so much. I am sorry if i am banal.
     
    Last edited: Aug 8, 2018
  5. Thenoob

    Thenoob

    40
    Jul 20, 2018
    I did not understood that you mean i get my edge on 15dps whitout a micro bevel and then strop on a higher angle like making a micro, but i did what i tought you were saying so on the same knife with the 20dps micro i tried a bigger angle stropping i lost a lot of the single hair cutting capability, i did not work for me maybe i tried too big of a angle like 30-35 prob. I will re shape the micro bevel tomorrow at 20 again.
     
    Last edited: Aug 7, 2018
  6. wootzblade

    wootzblade

    177
    Feb 24, 2014
    Sorry mate it took that long, I've finished our experiments, the results are posted together with others' on the BESS forum:
    http://bessex.com/forum/showthread.php?tid=356
     
    tunerblock and bucketstove like this.
  7. wootzblade

    wootzblade

    177
    Feb 24, 2014
    The Sharpness Chart is now part of my Knife Deburring book available on our website http://knifegrinders.com.au/Manuals/Knife_Deburring_book.pdf
    The question I've been asked many times, if any knife can be sharpened sharper than a razor.
    The method described in the book works for steels prone to form "negative burr", and many of those in-between, but following the honing guidelines in the book you can sharpen almost all knives razor sharp, including the lower-end.
    It is all about honing at the right angle, which is not always the same as the edge angle, and the book details the right honing angle for this or that steel, and the honing steps.
     
    tunerblock and annr like this.
  8. hank_rearden

    hank_rearden

    Jun 7, 2002
    So it seems I'm a razor. :D
     
  9. Allan DeGroot

    Allan DeGroot

    202
    Jun 15, 2019
    Fascinating!
     
  10. NMpops

    NMpops

    697
    Aug 9, 2010
    I don't get too hung up on sharpening. I save cash register receipts and when I knife can easily slice thin pieces off the receipt it's sharp enough for me.
     

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