What makes a supposedly sharp knife choke...

K

KCkc

Joined
Jun 1, 2006
Messages
170
when cutting ?
I remember my WHKs 154CM and ZDP189 as razor sharp with smooth clean cuts using the push-slice motions.

I sharpened them with ceremic rods and they are still sharp but they choke/hesitate now.

So I sent the 154 CM to a professional sharpener and it still hesitates instead of glide. Is something wrong ?

Should I send them both back to WHK for a re-profile of the edges ?
I do not intend to keep sending my knives back to the manufacturer. What else can I do to keep the edge razor sharp ?

Thanks.
 
Can you describe what you mean by choking or hesitating? Does the knife get caught on what your cutting, or does it just not cut it at all?
 
Your sharpening technique probably needs work.

What grit ceramic did you use to finish?

Even "professional sharpeners" don't always do a great job. Some of them are just so-so sharpeners like most of us and don't spend nearly as much time on your knife as you would.
 
moving-van.jpg
 
I wish you would reduce the size of the bladforums moving services image.
 
Not sure what you mean by hesitate/choke.

Sounds to me like some areas of the edge are simply sharper than adjacent areas. This will show up immediately with a slow draw or push slice through newsprint - you can feel the sharp/less sharp transitions easily.

Hope this helps! (If it did, do I win something?)
 
The edge likely has a burr possibly for several reasons, often this is due to the initial edge being asymmetric so rods/jigs only hit one side. Using an very coarse stone, regrind the edge to an angle on both sides under the ceramic rod honing angle and it should sharpen fine.

-Cliff
 
Cliff Stamp said:
The edge likely has a burr possibly for several reasons, often this is due to the initial edge being asymmetric so rods/jigs only hit one side. Using an very coarse stone, regrind the edge to an angle on both sides under the ceramic rod honing angle and it should sharpen fine.

-Cliff
Click to expand...
Thanks a million, I am able to regain the same smooth feel after several minutes on the coarse ceremic and then smooth it with a fine (white) ceremic. Cannot thank you enough for that. Now I can save some serious sharpening $$ with the professional cutlery place.

Also, by choking, I meant not smooth gliding along the edge of an envelope.
I could feel the blade jerk and stop, catch some of the paper.

It is not making a clean slice. Instead some of the paper got creased and torn from the push-slice motion. It was more like the blade pushing & tearing the paper Vs slicing/cutting it as it should be.
 
You must log in or register to reply here.
Back
Top