What do you think of this sharpening result?

E

evert67

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Oct 22, 2011
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The reason I started sharpening my own knives about a year ago is that I was not happy with the results the grinder of my local cooking utensils shop produced. I happened to find back one of the knives sharpened by this grinder and I wondered what you think of it.

I assume the knife has been grinded on a belt grinder. I have no idea what a knife should look like after having been sharpened on such a machine.

The knife was pretty sharp after the grinding and it had a nice convex edge. What I didn’t like was the large amount of material that had been removed in only one grinding session and the fact that a part of the edge was quite dark (almost black).

In the picture you see the knife and above it, for comparison, a similar knife that has not been sharpened yet.

img_2320.jpg


And a close-up:

img_2323.jpg


The part of the edge that is a little darker in the picture, is much darker in reality.

What do you think of this result? Is this a normal result after sharpening on a belt grinder? Or did this grinder not do such a great job?

Thanks!
 
Noo! Bad grinding job. I use a belt grinder to sharpen (have for about a year) and while im no expert iv never had a edge go black on me (seems he let the steel get too hot) and he really grinded away that blade...very poorly done in my opinion.
 
horrible job! he must have burnt the edge. He obviously doesn't know what he is doing and I'd go back and get a refund, perhaps ask/demand him for money to cover the HT damage to the blade.

I gottas ask ya, how much did you pay for that grind job?
 
Thanks guys! I'll try to restore the edge somewhat using sandpaper.

Unfortunately no possibility for a reclaim: this happened more than a year ago. I have no idea anymore what it cost me back then. The good news is that this got me into sharpening my knives myself.

One other question: I understand the sharpener made the blade much too hot. But is the amount of material removed when sharpening this knife normal when it is ground on a belt grinder?

And when I bring a knife to a "normal" commercial knife grinder, don't they always use a belt grinder? It is hard for me to imagine that free hand sharpening, or even sharpening using an Edge Pro or a Wicked Edge, could be commercially viable.
 
Sharpening is a art to some and a task to others, unfortunately you tasked someone with sharpening your knife. No, it should look nothing like that if professionally sharpened regardless of tools used. Lack of experience and knowledge by the sharpener resulted in the edge you have now.

The metal is burnt but you can grind past it (hopefully) with a coarse stone. If you would like some assistance feel free to send me a email.
 
this guy removed 10 years of life to your blade. this is a very poor job, he owes you a knife imho. this is just about the over grinding, the burnt blade is another issue.
 
Whoa! I've got that same knife and it gets refreshed with my diamond plate and leather strop. Beautiful knife, lousy job from the "professional" sharpener.

Glad you're doing it yourself from now on.

Looking at what was done to your knife makes me cringe.
 
Yes the blade has been over heated, you can clearly see the dark brown and blue spots like the exaust pipe of the old BMW bikes.
Too much metal removed in short time and this is the result....
You could remove the coloured area but the hardness of this steel probably gone forever.
Too narrow angle put on the blade, this is the "common problem" of the Laguoile knives: thick blade for the height.
 
that is a common problem of most pakistan made cheap laguiole, poor quality with a good name on it. the few i've had from reputable makers like forges de laguioles, or fontenille pataud or customs had way thinner grind that every single modern production knives i've handled. the only one i've kept so far is a fontenille pataud lockback laguiole and the blade is as close to a zero grind as you can get with just 1/2mm to 1mm (at the tip) bevel at 30° inclusive and from 3mm stock. sure it's narrow, but i won't call it a thick blade.
 
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