What I'm I doing wrong-sharpening

miltmaldo

miltmaldo

Gold Member
Joined
Feb 5, 2012
Messages
3,592
Im looking for some help . I recently bought some duo Sharp plates . Don't know what I'm doing wrong . When I try sharpening . At this angle . I get no results the knife stays blunt and doesn't sharpen



When I try this angel feels the same the knife stays blunt .



But when I use a higher angle I can get it to take metal out and make the knife sharper and I can get to cut phone book paper with ease. But the edge ends up with a convex edge



What I'm I doing wrong . I want to keep the V edge . This is the result on one of my knife. HELP

 
Last edited:
your sharpening behind the edge, thats why your not getting any results at the lower angles now your bevel looks convex.
 
Are you using a Sharpie to blacken the edge to be sure you're hitting the apex of the edge and not behind it?
 
miltmaldo said:
So what you are saying is to keep the blade at a higher angle
Click to expand...

Yes but to high of an angle will cause you to change the edge angle and reduce cutting performance. Your bevel will convex if you're varying your angle while you make passes.
 
I have the same problem with you, plus my edge never gets sharp enough to shave. Guess I would learn something from this thread

-Kevin
 
Hi miltmaldo.
1. cover the edge with permanent marker so you can see where you’re removing steel

b8d5ba8ec7.jpg


2. you have to have a burr. Just then you are 100% sure you hit the edge apex

3. I think some angle guide should help you from beginning. You have to be very precise because 0.01 mm thickness of edge is dull knife ;)

Have a nice sharpening day.
 
Last edited:
Sorry, can't see pictures. What grit are the plates? When I have had to sharpen my friend's Queen Cutlery slip joint I started with 120grit diamond and spent a fair while grinding away to lower the edge angle to the point where it would cut properly. I have found that this is often the case with new knives and factory edges, too steep by far. If you try to sharpen them with the typical 600-1000 grit stones you are just gonna waste time and build frustration. Get some 220 to 120 grit, even sand paper, have at it until you get a burr along the edge, then go back to sharpening on your fine stones.

Note, using sandpaper rather than a diamond hone will require a change in how you sharpen, drag the edge rather than push it, don't want to get into sharpening technique, there is plenty of good info out there already.

Best of luck
 
I used the marker . Looks better than my first attempt. I'll post pictures of the GSO later .
 
I'd suggest reading through the stickies on this subforum specially the one started by magnanimous about sharpening. It will help understanding what happens.
Most common error if the knife is of good steel and cannot get sharp is not apexing fully.
 
grind untill you get the burr,then reverse knife and do same...you should get razor sharp edge like that....you need to thin that knife behind the edge little,so grind at low angle...burr is the key to get it razor sharp,convex or not,no difference.
 
Given everything else the same except for the sharpening angle, metal is still being removed. The problem is that with the lower angles, you're not hitting the edge of the knife to make any difference to the sharpness.

You just need to stay at a specific angle, say 15 degrees and keep at it until you're getting to the edge of the knife. This will also remove the convex look.
 
You must log in or register to reply here.
Back
Top