What Did You Sharpen Today?

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A close friend that does rental house remodeling. Has a couple of the Dewalt knifes from Lowe's he needs sharpening. No idea about the steel used.


I'm going to do a dual grit on one and a 600 grit on the other. Then see which one he brings back to me. The lower shelf Chinese steel seems to enjoy a dual grit edge. But I want to see it after some real world use. Not cutting rope, boxes, or paper. I want to see it with plastics, wood, and whatever else he's going to use it for. Actual tool knife use. By someone who has absolutely no clue as to what a dual edge is. Just as long as it cuts.

240grit with 1000. The 240 side at....maybe 20°. The 1000, 16°-17°. Honed on a ceramic rod, center that micro burr that makes dual grit plausible.
 
First post in this forum for me. I think....
My son dropped off a couple of Shun kitchen knives he and his wife use (maybe abuse :D ) daily.
Needless to say they were pretty rough. Lots of chips. Last time I sharpened them they weren't quite as bad and I used my KME guided rod setup. Did a nice job. This time I decided to use my Worksharp Elite on them. I was a bit nervous, but I've sharpened all my kitchen knives and a lot of my fixed blades on it, also a few folders. I'm getting ready to put my Malibu on it. It's not quite as sharp as I'd like.
Polished up the blades, gently, and put a little Formby's Lemon Oil on the handles. They're sharp and they smell nice!
Anyway, a few pics. I'm happy with the results, and I'm sure they will be too.
wTJGiFd.jpg

5 1\2" Santoku knife before:
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After:
VYFrB1Q.jpg
 
Peregrin said:
First post in this forum for me. I think....
My son dropped off a couple of Shun kitchen knives he and his wife use (maybe abuse :D ) daily.
Needless to say they were pretty rough. Lots of chips. Last time I sharpened them they weren't quite as bad and I used my KME guided rod setup. Did a nice job. This time I decided to use my Worksharp Elite on them. I was a bit nervous, but I've sharpened all my kitchen knives and a lot of my fixed blades on it, also a few folders. I'm getting ready to put my Malibu on it. It's not quite as sharp as I'd like.
Polished up the blades, gently, and put a little Formby's Lemon Oil on the handles. They're sharp and they smell nice!
Anyway, a few pics. I'm happy with the results, and I'm sure they will be too.
wTJGiFd.jpg

5 1\2" Santoku knife before:
Nr2Tfdo.jpg

After:
VYFrB1Q.jpg
Click to expand...
I have a Shun Santoku in that stainless Damascus. Nice knives, but they are infamously chippy.
 
I sharpened this Shun santoku this afternoon. Many will scoff at the hammered finish and metal bolster and butt cap, but this is an excellent kitchen knife. It is very thin and cuts like a dream, it is easy to maintain with Shun's VG-MAX stainless, and it is tough enough for my wife and yet easy to sharpen.

The knife came out of the block at a "food sharp" 140 on the BESS machine. I used a10"/250 mm. hard Arkansas stone to get it down to about 110. I tried a leather strop charged with 5 micron diamond paste, and hit 100. A little more stropping on that very reliable 5 micron strop got the blade down to a highly questionable 53! I'm really working on my BESS technique, but I think I may be just a few ticks away from being where I want to be!

"Old Faithful" is auction site leather on big box home improvement store plywood, all of it sanded flat. The Kent paste works better for me than the slightly cheaper Russian paste, which is the only other brand I've used. The Kent paste seems to use an oily solvent than doesn't get in the way, as opposed to the waxy carrier in the Russian compound.

This sharpening project was done freehand, using the tactile method I learned from Ricky from Burrfection. I just gently ran an edge-leading stroke across the stone until the blade (and a lot of organized practice!) told me we were on the bevel. Me and the blade, working together, like a pack of feral dogs.

I tried the angle guides I normally use to get started, and I tried the Sharpie, but I felt like I had never done this before. I put away the distracting angle guides and felt-tip pen, and it was just me and the blade and the stone. And a bottle of water with a little lanolin in it. And a towel. And a loupe. Two, well three Samuel Adams, drunk straight from the bottle. That's pretty much it. No music, you need fingertips and what little sound you get from some media. The angle guides, or Training Wheels as I called them, really served a purpose in getting started with freehand. I will keep them handy to get started on different angles on blades of different widths! A man's gotta know his limitations! Me so funny!

I can live with a freehand 100, but I think kitchen cutlery doesn't have to hit nearly that BESS score, it's probably much more useful with a more coarse edge that won't test so well.


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I got an ESEE Xancudo a while ago and sharpened it but realized I didn’t post about it.
Here it is:

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I used the usual setup of 400,1000 and 3000 grit vitrified diamond stones followed by 6micron and 1 micron diamond on leather. BESS was something around 120 if I remember correctly
 
The factory edge is steep on these. I reprofiled it at 20.5°. 600grit finish with a 1000grit hone. No stropping.

It's not a slicer but it is a cutter. Not at 20.5°. What would you expect for a construction knife? This knife isn't bad at all. No blade wobble and it locks up tight and firm. The only thing loose is the pocket clip. Which says something for being a hard use tool.

Anyway, it'll be the sharpest thing my friend has held in his hand since a while.



 
The next specimen. Same knife but an earlier model. This thing has been used like a sharpened prybar. The pivot needs tightening and the lock up is still firm.

It has chips, dents, and overall wear. But nothing is broken and everything still works. It just needs a sharpening.

No idea what metal these are.


 
Oh Boy...

Look at this thing. No makers mark and as cheap as you can get. This particular knife was given as a gift and the guy gifting it, died. I met him once. My impression was of the guy being rather spastic. Complete burn out on hard drugs.

Well, he was a dear friend of the person he gifted the knife. So that person wants a mirror edge. He says the knife is going in a display cabinet. To remember his friend.

It appears that someone attempted to sharpen it using a flap disk on an angle grinder. I'm not touching anything but the edge. No idea if the finger print in paint is from the guy that died or the guy it was given to. I'll run it out to 2000 grit and then strop it to mirror. The knife isn't worth anything besides memories.

Anyway, check this thing out,


 
Here's another.

"Snake Eye Tactical" with the blade steel labeled 3CR13. Huge pain in the butt to sharpen. It's hard, really hard. When I was handed the knife. The edge had small chips but no rolled edges.

Tiny fuzzy burrs. There's a little more then two hours in the edge.


 
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