Which stones for soft stainless

[Wowbagger]

Edit about how many passes do you do with the strop if you are looking for a toothy edge i think I may have over stroped I stopped at f400 and stropped with 4 micron on kangaroo and 1 micron on balsa it's sharp but def not toothy.

That probably wasn't aimed at me but in case it was :
I HATE TOOTHY !
I never stop there.
I tried it a few times and . . .
nope, nope, nope .
I am a push cutter at heart and I DO NOT like my edges picking up fibers and holding onto them (paper from boxes and glue from tape ; much easier to clean with oil or WD40 if the edge is somewhat polished as well as less friction in the cut) .

I swear some people equate sharp with that buzzy sensation a toothy edge gives.

I equate sharp with , to quote from a story by Douglas Adams talking about a finely polished cutting tool :

One swipe from such and instrument and you wouldn't feel it until you went to look at your watch and discovered that your arm wasn't on.

 

[jcnadeau13]

That probably wasn't aimed at me but in case it was :
I HATE TOOTHY !
I never stop there.
I tried it a few times and . . .
nope, nope, nope .
I am a push cutter at heart and I DO NOT like my edges picking up fibers and holding onto them (paper from boxes and glue from tape ; much easier to clean with oil or WD40 if the edge is somewhat polished as well as less friction in the cut) .

I swear some people equate sharp with that buzzy sensation a toothy edge gives.

I equate sharp with , to quote from a story by Douglas Adams talking about a finely polished cutting tool :

One swipe from such and instrument and you wouldn't feel it until you went to look at your watch and discovered that your arm wasn't on.

I ordered some boride t2s for the cheap stainless. I am new to sharpening so i am trying out different things. Some knives i want toothy others polished. The k390 delica was very polished but i ruined the shape of the blade a bit. I had started with an atoma 140 trying to lay it back to 13 degrees and it was way too aggressive for my poor technique but i learned alot. The last 14c28n i did is just a chinese knife that i wanted to practice on and that one came out very good as far as consistent bevel maintained original blade shape and came out very sharp with no burr. I checked under a microscope at work and definitely over stropped it for the edge that I wanted. It came as dull as a butter knife so I set a initial 17 degree angle and will lay it back more on the next sharpening. Next is some m4 a new delica then once im sure i will do it right all my 15v knives.

 

[FortyTwoBlades]

That probably wasn't aimed at me but in case it was :
I HATE TOOTHY !
I never stop there.
I tried it a few times and . . .
nope, nope, nope .
I am a push cutter at heart and I DO NOT like my edges picking up fibers and holding onto them (paper from boxes and glue from tape ; much easier to clean with oil or WD40 if the edge is somewhat polished as well as less friction in the cut) .

I swear some people equate sharp with that buzzy sensation a toothy edge gives.

I equate sharp with , to quote from a story by Douglas Adams talking about a finely polished cutting tool :

One swipe from such and instrument and you wouldn't feel it until you went to look at your watch and discovered that your arm wasn't on.

It's worth noting that toothy edges should still be crisp in the apex. My toothy edges don't hold onto fibers. A stroke of my scythes cuts grass with so little sensation it's like the vegetation phases through the blade. I wonder if your coarse edges had a burr or wire edge left on them.