Stropping a low grit edge

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Bill3152

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Nov 27, 2018
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I read an old thread here yesterday about sharpening. So for the heck of it I dulled a knife edge. Hit my atoma140 then stropped to debur. And I cuts paper pretty well and shaves arm hair. So maybe that's my new start/stop point. Key though is the stropping. I won't win any ribbons at the fair for mirror polished etc but this bad boy is definitely a working edge.
 
My edges for everything but wood working and the kitchen have been getting coarser. Right now my favourite is DMT coarse (blue, 325 grit) with a few deburring passes on a 1 micron strop.
 
You will absolutely get a cutting edge after apexing any knife... but it may not last that long if you don't refine that apex. And 140 grit is fairly coarse for some cutting jobs.
 
Mo2 said:
You will absolutely get a cutting edge after apexing any knife... but it may not last that long if you don't refine that apex. And 140 grit is fairly coarse for some cutting jobs.
Click to expand...
It is. For sure coarse. But I'm not planning on cutting sushi with it! Lol. I am of the belief that the purpose dictates how refined an edge should be. But I was surprised that it cut paper so well and shaved arm hair as well. Thinking of getting an x coarse field sharpener to keep with me when the inevitable happens.
 
I sharpen most of my knives at Venev #150 lately.
It gives very aggressive edges, which last quite long.

I also like the look of a coarse edge.

GEC_edge.JPG



https://www.bladeforums.com/threads/coarse-edges.1561272/
 
Bill3152 said:
I read an old thread here yesterday about sharpening. So for the heck of it I dulled a knife edge. Hit my atoma140 then stropped to debur. And I cuts paper pretty well and shaves arm hair. So maybe that's my new start/stop point. Key though is the stropping. I won't win any ribbons at the fair for mirror polished etc but this bad boy is definitely a working edge.
Click to expand...


On my really coarse edges I only strop on plain paper wrapped around the coarse side of a combination stone or Washboard. This is as much to reveal any burrs I might initially overlook.

Next step up coming off the fine side of a Norton Crystalon I'll reclaim some of the abrasive/oil mud and smear on a sheet of paper and use that for a strop.

For utility cutting longevity, a coarse edge is the way to go.
 
I've been enjoying the edge produced by using my Norton Crystolon fine, followed by a few passes on a 4 micron CBN strop. Cuts beautifully and doesn't "slide off" as some highly polished edges may tend to do.
 
miso2 said:
I sharpen most of my knives at Venev #150 lately.
It gives very aggressive edges, which last quite long.
Click to expand...

Those Venev stones are nice. I can get some really sharp edges on s30v with the 150 and 400 grit, much better than with the regular EP stones.
 
Jason B. gave this recipe for getting an edge that is decent with S30v, and I have been using it with all my folders in that and M390 and it works great- DMT coarse with light stropping w 1-3 micron diamond compound. Lasts a long time and easy to maintain. Field dressed my first deer last month with my ZT0566 and knife would not quite still shave arm hair, but pretty close.
 
My opinels are sharpened on coarse dmt,and then i strop them on palm to clean up the edge little.They retain that toothy edge for quite a while.Thats all they need in kitchen.
 
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