cudgee
Gold Member
- Joined
- May 13, 2019
- Messages
- 7,702
-
The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
What Did You Sharpen Today?
- Thread starter kreisler
- Start date
- Joined
- Jun 29, 2011
- Messages
- 924
I got a BESS tester today!
I love how easy it is to get CRK's Magnacut sharp. This one after a quick strop.
I love how easy it is to get CRK's Magnacut sharp. This one after a quick strop.
- Joined
- Dec 1, 2022
- Messages
- 630
Nice job my friendGot the high dolla user on the bench and gave it to her good all the way to 800. Also gave my grass cuttin gerber a touch up.
- Joined
- Apr 4, 2023
- Messages
- 299
Thanks brotha. She’s ninja worthyNice job my friend
Gary W. Graley
“Imagination is more important than knowledge"
Knifemaker / Craftsman / Service Provider
- Joined
- Mar 2, 1999
- Messages
- 27,291
Free hand on my Atoma stones from 140 to 1200 and stropped my recent pickup of this RoseCraft folder D2 steel
Untitled by GaryWGraley, on Flickr
Untitled by GaryWGraley, on Flickr
G2
Untitled by GaryWGraley, on FlickrUntitled by GaryWGraley, on FlickrG2
- Joined
- Dec 1, 2022
- Messages
- 630
Did this little beater work knife last night
This is an old (20+ years?) Benchmade, from when an ATS-34 blade in a factory knife was a big deal! This knife came out of the box with blocky, squared off, uncomfortable scales. It really looked unfinished, but I guess a lot of the black, tactical-leaning knives during that period came that way. I fixed that, and it is now a very slick little EDC knife. The blade is only 2 3/4" long.
I put this one on the Wicked Edge so I could get a shiny, show-off-sharp edge on the unserrated part of the blade. 17 degrees per side up there, this is for paper tricks and a high BESS score. I polished the bevel using WE stones, I have never seen any reason to try to improve on them. Just a few strokes with one stropping stage, and done.
The serrated section, which I never use, might get a ride on the white triangular Spyderco stones someday.
If I ever have to actually cut anything serious with this thing, I will try to stay on the serrated area, to save the "Pimp Polish" edge for entertainment purposes!!!
I put this one on the Wicked Edge so I could get a shiny, show-off-sharp edge on the unserrated part of the blade. 17 degrees per side up there, this is for paper tricks and a high BESS score. I polished the bevel using WE stones, I have never seen any reason to try to improve on them. Just a few strokes with one stropping stage, and done.
The serrated section, which I never use, might get a ride on the white triangular Spyderco stones someday.
If I ever have to actually cut anything serious with this thing, I will try to stay on the serrated area, to save the "Pimp Polish" edge for entertainment purposes!!!
- Joined
- Apr 22, 2011
- Messages
- 162
I sharpened some kitchen knives today. The chef knife was pretty dull so I started with a 400 grit vitrified diamond stone, followed by a 3000 grit vitrified diamond stone and then stropping on leather with black compound and then white compound.
For the buckels knives I started with a 1000 grit vitrified diamond stone and then progressed the same as with the chef knife.
I usually don't do more than two knives in a session because I tend to get sloppy when I just want to "get it over with" but these turned out nice.
For the buckels knives I started with a 1000 grit vitrified diamond stone and then progressed the same as with the chef knife.
I usually don't do more than two knives in a session because I tend to get sloppy when I just want to "get it over with" but these turned out nice.
Shoguns
Gold Member
- Joined
- Jun 6, 2022
- Messages
- 53
First sharpening on the CRK Inkosi Insingo since it left Idaho.
Factory edge was pretty but not particularly sharp. The secondary bevel from the factory was much thinner towards the tip. They did a convex edge that i measured to be 17.9 DPS at the apex on the heel, tapering to 25.0 DPS at the apex on the tip.
Pretty wild scratch marks at the tip.
I noticed a lot of the insingo blades look like they have a similar DPS change from heel to tip from factory. I suppose this is to add strength to the edge at the tip, but since this blade shape is to tip-focused I was really struggling to make cuts with it. Decided to put a 18.0 DPS V-edge on it with the K03 to see how it works for my EDC use.
Used Poltava metallic bonded CBN stones J120, 150, 220, 240, 400, 600 and 800, and then stropped with 6, 3, 1 and 0.5 micron gunny juice on roo leather. Worked great on the magnacut.
And here's the end result. Cuts now like a dream. Depending on how it goes I may end up going back to more obtuse angle towards the tip or put a slight convex on it.
Factory edge was pretty but not particularly sharp. The secondary bevel from the factory was much thinner towards the tip. They did a convex edge that i measured to be 17.9 DPS at the apex on the heel, tapering to 25.0 DPS at the apex on the tip.
Pretty wild scratch marks at the tip.
I noticed a lot of the insingo blades look like they have a similar DPS change from heel to tip from factory. I suppose this is to add strength to the edge at the tip, but since this blade shape is to tip-focused I was really struggling to make cuts with it. Decided to put a 18.0 DPS V-edge on it with the K03 to see how it works for my EDC use.
Used Poltava metallic bonded CBN stones J120, 150, 220, 240, 400, 600 and 800, and then stropped with 6, 3, 1 and 0.5 micron gunny juice on roo leather. Worked great on the magnacut.
And here's the end result. Cuts now like a dream. Depending on how it goes I may end up going back to more obtuse angle towards the tip or put a slight convex on it.
- Joined
- Apr 4, 2023
- Messages
- 299
Whats the Barkeep for ? Cleaned your stones ?
Here is a tip: If you are feeling discouraged about your sharpening skills, grab a couple of Japanese-style thin blades. These knives are just dying to take a very keen edge, and they won't kill your whole afternoon. You will walk away from the experience with new-found confidence. Yes, my son, you will finally feel like a man. A real man, who can sharpen a knife, because if you can't sharpen a knife, well...
These are medium-rent German santoku (?) from 20 or 30 years ago. Stainless steel, heavy in the blades and handles by Japanese standards, but very capable kitchen knives for non-professionals who need a sturdier edge to grind into their titanium cutting boards. "Westernized Japanese knives"!
Today I re-profiled them down to 14.75 degrees per side. I used a first- or second generation Wicked Edge machine, with the low angle adapter and long guide rods. I used an angle block to set the angles, and a 400 grit WE stone to do the heavy lifting. Within minutes, I switched to the 600 grit stone. Total time on the stones was less than 30 minutes, including set-up time, for both blades.
Stropping consisted of 3 strokes per side on a DIY balsa strop charged with Jende 12 mm. emulsion. The Jende compound is expensive but it is very effective. There were easily visible burrs on these blades before three strokes per side cleaned them up beautifully. Unfortunately, I left the strop on the kitchen counter while I attended to another matter. This allowed my parrots to find the strop, and start to shred it. Those little girls love to shred balsa!
I blame myself whenever they wreck something. It is always my fault for leaving the wrecked thing where the beautiful little birds can find it! That's another free tip: Succesful pet ownership always involves taking some damage. If you can't deal with that simple reality, you might want to consider a less interactive pursuit!
I put them (the knives, not the parrots!) on the BESS machine, and got very good results considering they're ground to 600 and given one brief stropping stage.
The point here is to glide through brown onion skin, paper towels, brocolli, tissue paper, tomatoes, all the real tests of a kitchen knife. I don't think shaving hair or the BESS tester are reliable tests for a kitchen knife. Shaving is a low bar, and the BESS seems to be testing a different flavor of sharpness, push-cutting sharpness rather than the sliding action of a kitchen knife.
I'm going to line up similiar blades with slightly ascending grits and see where the polishing becomes counterproductive. I figure I could slice some big giant carrots, as they can rival tree branches for toughness.
Highly polished edges are an enjoyable pursuit, but my kitchen needs demand teeth! Teeth are the teeth of a cutting edge!
These are medium-rent German santoku (?) from 20 or 30 years ago. Stainless steel, heavy in the blades and handles by Japanese standards, but very capable kitchen knives for non-professionals who need a sturdier edge to grind into their titanium cutting boards. "Westernized Japanese knives"!
Today I re-profiled them down to 14.75 degrees per side. I used a first- or second generation Wicked Edge machine, with the low angle adapter and long guide rods. I used an angle block to set the angles, and a 400 grit WE stone to do the heavy lifting. Within minutes, I switched to the 600 grit stone. Total time on the stones was less than 30 minutes, including set-up time, for both blades.
Stropping consisted of 3 strokes per side on a DIY balsa strop charged with Jende 12 mm. emulsion. The Jende compound is expensive but it is very effective. There were easily visible burrs on these blades before three strokes per side cleaned them up beautifully. Unfortunately, I left the strop on the kitchen counter while I attended to another matter. This allowed my parrots to find the strop, and start to shred it. Those little girls love to shred balsa!
I blame myself whenever they wreck something. It is always my fault for leaving the wrecked thing where the beautiful little birds can find it! That's another free tip: Succesful pet ownership always involves taking some damage. If you can't deal with that simple reality, you might want to consider a less interactive pursuit!
I put them (the knives, not the parrots!) on the BESS machine, and got very good results considering they're ground to 600 and given one brief stropping stage.
The point here is to glide through brown onion skin, paper towels, brocolli, tissue paper, tomatoes, all the real tests of a kitchen knife. I don't think shaving hair or the BESS tester are reliable tests for a kitchen knife. Shaving is a low bar, and the BESS seems to be testing a different flavor of sharpness, push-cutting sharpness rather than the sliding action of a kitchen knife.
I'm going to line up similiar blades with slightly ascending grits and see where the polishing becomes counterproductive. I figure I could slice some big giant carrots, as they can rival tree branches for toughness.
Highly polished edges are an enjoyable pursuit, but my kitchen needs demand teeth! Teeth are the teeth of a cutting edge!
Last edited:
- Joined
- Dec 10, 2006
- Messages
- 5,945
Thats is correct.
