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So, I can get a sharp edge, but my edge looks like crap...
- Thread starter _habit_
- Start date
- Joined
- Sep 19, 2001
- Messages
- 8,968
if it gets wider near the tip, that is because you aren't adjusting the angle while moving the blade. Most blades thicken a little near the tip, and if you don't increase the angle, the bevel gets wider. I usually don't let it bother me, because I prefer having a more acute edge along the entire length than a totally even bevel.
if the bevel is wavy along the length of the blade, either the original primary grind is uneven, or you need some more practice holding the angle steady while moving the knife. Putting your thumb, or fingertips of your off hand, behind the spine can help. I also practiced by doing the blade in sections. I'd sharpen the straight portion first, stopping where the belly curved up to the tip. After that was sharp, I'd work on the curved section, allowing me to focus on the differences in moving the blade.
if the bevel is wavy along the length of the blade, either the original primary grind is uneven, or you need some more practice holding the angle steady while moving the knife. Putting your thumb, or fingertips of your off hand, behind the spine can help. I also practiced by doing the blade in sections. I'd sharpen the straight portion first, stopping where the belly curved up to the tip. After that was sharp, I'd work on the curved section, allowing me to focus on the differences in moving the blade.
I've been sharpening in sections, just as you described... the knife cuts just fine, and it will shave my arm hairs... basically, my Leek's edge looks like these:
http://www.bladeforums.com/forums/showthread.php?t=470567
Where as my Spin's edge (which I felt ballsy enough to sharpen myself, and succeeded in), looks like the actual blade here:
http://www.bladeforums.com/forums/attachment.php?attachmentid=68915&d=1173979397
I also succeeded in putting a nice new tip on my Leek (it normally has a very thin tip, which rounded off from use for me), that's a bit stronger as far as I can tell aesthetically, and a bit more up-swept. Overall, I like it.
http://www.bladeforums.com/forums/showthread.php?t=470567
Where as my Spin's edge (which I felt ballsy enough to sharpen myself, and succeeded in), looks like the actual blade here:
http://www.bladeforums.com/forums/attachment.php?attachmentid=68915&d=1173979397
I also succeeded in putting a nice new tip on my Leek (it normally has a very thin tip, which rounded off from use for me), that's a bit stronger as far as I can tell aesthetically, and a bit more up-swept. Overall, I like it.
- Joined
- Jan 10, 2005
- Messages
- 1,931
Shiniki Watanabe, a japanese knifemaker, has very sharp knives and doesn't let an uneven sharpening line bother him, either. For some reprofiles to thin out the edge, it is hard to avoid an uneven sharpening line. Look at the edges of some of these:
http://www.watanabeblade.com/english/special/echigo.htm
I'm pretty happy with that look, but I do understand that many will want a straight and even sharpening line. Doing that may be difficult to impossible during a reprofile, and may come at the expense of not being able to thin the knife down as far as you want to.
You can also refinish the blade after reprofiling. Can be lots of work, though.
http://www.watanabeblade.com/english/special/echigo.htm
I'm pretty happy with that look, but I do understand that many will want a straight and even sharpening line. Doing that may be difficult to impossible during a reprofile, and may come at the expense of not being able to thin the knife down as far as you want to.
You can also refinish the blade after reprofiling. Can be lots of work, though.
- Joined
- Nov 16, 2002
- Messages
- 9,948
The missing part is just practice. Get them sharp first - get them sharp and looking good later. Or look at knives as edges with varying amounts of mass to affect how they cut.
You would be wise to listen to that advice. Sure I like my knives looking good even my beaters but sharp is more important and you can easily have both with some practice.
- Joined
- Nov 16, 2002
- Messages
- 9,948
I got that advice from db and stuck with it.
The clamp-on sharpening guides you buy from RAZOR EDGE Systems out of Ely Minnesota could help you considerably. I would also recommend you to get their book entitled "The Razor Edge Book Of Sharpening" by John Juranitch. And like Thombrogan says it's a skill that develops with practice. Every time I sharpen 2 to 3 of my knives I seem to pick up a new trick/method.
Sharpening is a skill for sure. You would be surprised at how few of people can really do it right. Now if you want your edges to look picture perfect then I would investigate the EDGE PRO system. Those knives come out looking like factory edges. But on a hunting knife, butcher knife or kitchen knife>> who the heck cares what they look like
But Razor Edge equipment and their book sure got me on the right path with sharpening skills.
Sharpening is a skill for sure. You would be surprised at how few of people can really do it right. Now if you want your edges to look picture perfect then I would investigate the EDGE PRO system. Those knives come out looking like factory edges. But on a hunting knife, butcher knife or kitchen knife>> who the heck cares what they look like
But Razor Edge equipment and their book sure got me on the right path with sharpening skills.
LOL I thought I got that advice from you. No matter who it is from keep on sharpening and you'll get better and better. Before you know it you will be almost as good as Thom is.
