What Did You Sharpen Today?

My mothers kitchen knife.
Perfect opportunity to experiment, have fun and learn.


Knife before work begins
(Why couldn't they make the spring clamp as long as my other clamps, then I could use them together)
Just seeing how knife sits, looking for give/flex.

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Polished up & clamped
Used some Flitz before sharpening, looks good.

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Even Bevel
Got a solid even bevel from the tip to the heel, satisfied.

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Ninja worthy
Fritz Metal Polish
Venev diamond stones 80 to 1500
19.5 dps
stopped with 3, 1 and .5 gunny

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Using a 6" DMT Extra Coarse and Coarse diamond stone I have gotten very good results. The knife is an ST-152 folder with K110 blade steel, very thin behind the edge so that makes it an even nicer cutter.

Untitled by GaryWGraley, on Flickr

The screw heads you see are my reference points so I can make sure that I keep the same angle on either side when sharpening. I use a modified marking gauge, used more for wood workers but handy here for height reference.

Untitled by GaryWGraley, on Flickr

Untitled by GaryWGraley, on Flickr

G2
 
I don't go by degrees myself, so I couldn't tell you. I will start out by trying to match the factory grind and then lessen the angle as I feel it appropriate for the blade.

below are some links to these things that I show in the above photos, the gauge I use to make sure the heads of the wood screws I put in to the rubber ends of the stone holder are both at the same height so I have as accurate position to start with on each side of the stone

marking gauge on Amazon

holder on Amazon

DMT stone on Amazon

G2
 
Benchmade something-something. The no scales, orange coated, jobber in s90v.


One of these days, I'm gonna spend the $100 for flat bevel clamps. Until then, light touch as she goes. Light enough for no flex. Making sure the apex is perfect to include the heel. Finished out with a 1000.

Chasing that perfect edge.


 
I have been putting off buying these. They sure would make it easier to touch up Spyderco. One clamp on the blade flat by the pivot isn't giving me the support I want. I want the blade solid. No having to feather touch it, or risking the blade moving in the clamp.

Freaking Russians sure are proud of their stuff. Ugh, $100. But I'd rather have the clamps then the hundred dollar bill. I'll get more out the clamps.


 
I sharpened a Buck 110 (touch up) 420HC on a Washita>soft>hard Arkansas. A flint stainless vanadium kitchen knife, a Muela 440A skinner, and a 1095 custom hunting blade on a crystolon/Washita combination stone>soft Arkansas. A straight razor on a Chosera 1K> soft>hard> translucent Arkansas and finally a straight razor (other one in a two razor set) on a Chosera 1K>coticule (diluticot method). Of course all blades were stropped on straight linen and leather.

*I use Balistol oil on all my oil stones as it is water soluble and washes off clean.
 
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Today I sharpened a Kershaw Ken Onion design fixed blade and a custom knife with (I believe) 1095 and horn/brass handle on a NOS Norton crystolon combination stone> soft Arkansas> black translucent.

Honed a razor tonight too on a Chosera 1k>shapton glass progression 3-8k and finished on a naniwa 12k and then GOK20k before stropping.
 
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Now sharpened 2 knives, one old Boker Slimline Trapper and a more modern one. They weren't very dumb, so a little bit of Arkansas was enough. There is rust damage on Boker, I don't know, maybe i'm getting old, but I don't want to remove the metal because of such a small chip, so I just sharpened it as if it were a serrated tooth. A microburr remained on a large knife after Arkansas, can be seen in the third photo in the place where light passes into shadow, but then it left on a leather belt with white dialux paste





 
A, J.A. Henckels, "Silver Cap". The Chinese made version with a serrated edge on one side. They clam it never needs to be sharpened (Because of the serrations). Well, that BS.

15° on the plane edge side. Ran across the edge of a plastic cutting board to remove the burr. Finished out at 1000. Stropped.

Now it'll shave a fly's behind.


 
Sharpened up another custom made knife I got years ago from a local knife maker. Not sure of the steel but I think back then he used old files. At any rate, I used the Norton crystolon combo stone>shapton glass 1/5/8>JNAT with progressive slurry>strop
 
Every other day is a kitchen knife. Normally touched up on a Sharpmaker. Occasionally a hard use knife, axe, shears or scissors need sharpening. Then a Wicked Edge 130 Pro kit or axe file comes out. I also have a couple stones and strops. Still learning freehand for the Japanese blades.
 
Speaking of kitchen knives. I'm going to order myself a Global Model X, 8" Chef this week. Like I need it but Hey.

I'm kinda tired of sharpening the junk kitchen knives. I mean, they work just fine. Rarely get dull from chopping jalapenos and onions. The occasional chicken breast. Potatoes.

I want something nice. The Global is $100 and the equivalent in Wusthof is $143.

As for the cheap knives. I got my fill,


 
failbot said:
Resharpened all kitchen knives ~70 degrees. The wife cut her finger and asked to sharpen it so that they cut the food, but do not cut it. And all due to the fact that she pulled her hand behind a knife standing in a stand with other knives and accidentally hit her finger on a nearby knife. It cut to the bone and cut the nerve, now the front pad of the finger does not feel anything. It can take about 5-10 years to restore sensitivity, she is a pianist and this upset her very much.
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Most unfortunate. :(

I have a Cold Steel SR1 Lite that came out of the box with an inclusive angle of 68 degrees, 34 degrees per side, with an average BESS score of 169 grams. It will not quite slice paper, but it cuts rope and paracord easily. I think it would cut skin rather easily, too, but I am not going to test that.
 
The J.A. Henckels is going in the bin of worthless knives. The serrations are on the left side of the blade. I followed the factory grind on the right.

Trying it out on an onion for dinner. It steers like crazy. If you start a cut at a 1/4" width cut. It'll steer down to an 1/8". Repeatedly .The serrations are in a too blunt of angle for a right handed person (knife in right hand, food in the left). I doubt it matter anyway. The amount of steer is ridiculous.

No wonder this knife, "turned up". I probably found the thing in the trash. Left over from someone moving out their house. (I live in a military town and the shelf life of soldiers are about 6 months to a year. Now I know why they threw it away.)

What a loser of a chef knife.
 
Sometimes you don't have to spend a lot. Doing some cleaning and found this $1 knife that i bought for a steak knife, forgot i had it. 5 minutes on the idahone at 15 degrees 600 grit, quick strop and she slices like a dream. Going to test it on some nice Rump steak tonight. 😋 😋 😋 .

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My wife’s cheap Chinese stainless ginsu is dull……. Again! Norton crystolon combo stone (I am really liking this little hone) > soft Arkansas > Translucent Arkansas > strop with abrasives> linen&leather. Razor sharp now but we will see how long that lasts. Probably one or two uses but it gives me something to hone and a purpose for her to keep me around.
 
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cudgee said:
Sometimes you don't have to spend a lot. Doing some cleaning and found this $1 knife that i bought for a steak knife, forgot i had it. 5 minutes on the idahone at 15 degrees 600 grit, quick strop and she slices like a dream. Going to test it on some nice Rump steak tonight. 😋 😋 😋 .

Nothing better than testing out a sharp one on some good meat !!
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