stainless clipper problem

RescueRiley

RescueRiley

Joined
Mar 22, 2006
Messages
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so I've been having a problem getting a lasting edge on one of my stainless mora clippers...I can get it shap but after a few days in the kitchen it seem to dull up. and the edge never looks right..While playing with a new one and looking closely I noticed that out of the factory the come with a micro serrated blade...(something that at leas to me is impossible to replicate) upon inspecting the one I had sharpened it appears some serrations remain and others are gone leaving the blade surface uneven and probably weak... Do i just need to keep sharpening untill all the srrations are gone untill I can get a durable edge??and do all stainless moras come with these microp serrations???
 
Learn how to sharpen then you can sharpen your knives anyway you want ! You don't need the serrations [I think that's just a manufacturing short cut] ,remove them and sharpen.
 
If the edge still has the mini-serrations you speak of, then you need to keep sharpening it. Sharpen it until the edge is crisp and even down the length of the blade, making sure you have a nicely formed V. Lots of blades need a fresh edge put on them after you get them, such as Opinels, and you need to remove metal from the entire bevel and make a new edge before the knife is ready to really be used.
 
I think the 'serrations' you're referring to are from machining. Remember that this is a very inexpensive knife, and may have gotten very little finish grinding to remove the machine marks. No biggie, but sharpen that stuff out!
 
My swak had a pretty smooth finish,my carbon clipper had the machine marks.As others have said just keep sharping untill you have a nice uniform finish or for kitchen work a secondary bevel would be a little quicker and probobly wouldn't have much an effect on slicing.:)
 
are the stainless moras difficult to keep sharp??? I paln on stropping after use and tryin to avoid a stone as much I can
 
I use mine alot outdoors carving and making fuzz sticks etc. and it seems to respond well to a loaded strop or fine ceramic rod.For my used holds an edge quite well and touches up easily.
 
Riley,
Are you sure that the "mini serrations" are not simply course grind or sharpener marks? I know that I have found that a smooth "razor edge" does not always cut as well as a rough edge. You will see this when slicing tomatoes. A sharp smooth edge can slide over the surface without biting in or through, where the same blade left sharpened with a course stone or dimond, will immediately bite into and cut through the skin.
Mark
 
I think the serrations might be a factory flaw that appear on some blades as my other clippers don't seem to have'em.
 
Some factory edges are misleading.The shaving-sharp grind on some blades may have some of the temper burned out. In your case, it seems to me you will have to rework it to the edge somewhat.
 
leapinglizard, the mircoserrations RR is talking about are definitely machine marks. I would bet they're accountable to a manufacturing short-cut. I don't consider them to be a defect or flaw.

RescueRiley said:
are the stainless moras difficult to keep sharp??? I plan on stropping after use and tryin to avoid a stone as much I can
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I've found my clipper holds it's edge somewhat longer than most of my carbon steel knives, but not exceptionally so. I find it about as easy to sharpen.

Why avoid the stone? Nothin wrong with stropping, of course. But the only way to really learn to use a stone is to use it. That clipper is a great knife to learn on, the steel is pretty tough and likes to take a keen edge. Err on the side of using whatever you're sharpening with, lighter rather than heavier if you're not sure. Especially when you're almost done. Try to keep it to factory "specs" or choose the angle you want to try.

You know what to do man, just sharpen that thing :D
 
RescueRiley said:
are the stainless moras difficult to keep sharp??? I paln on stropping after use and tryin to avoid a stone as much I can
Click to expand...

Not difficult at all to keep sharp. What I do when I first receive the knife, is sharpen the entire bevel by using 600, 1000 and 1500 grit W/D paper. Then I finish by polishing the micro bevel that comes from the factory. Once sharpened, all I do is strop the blade after lite duty use, or strop during and after heavier field use.
 
DaleW said:
My spelling is great, but my typing is terrible :rolleyes: You can cut-and-paste to and from your word processor and use the smell checker ;)
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When you reply to a thread, like this, look to your right above the smilie icons. Click into the "ABC" with the check under it. You can then d/l a mini spell check program. Then just click into it to check before posting. I have fine word comprehension but atrocious spelling. This helps. Now I'll click in to that lil' ABC icon. :D Hey..no typos this time.
 
I have the new Mozilla spell check but it does not recognize a lot of words like
chinese ,canada , infi EDC and many other common words but it is still a really nice feature
 
Those micro-serrations are put there by aliens using extra-worldly technology.

I just stroke mine on a Sharp-Maker for a few swipes and it's shaving sharp.
 
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