Why the Spyderco Sharp-maker?

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seanuhthin

Joined
Aug 17, 2009
Messages
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I don't understand why CRK is recommending a sharp-maker for the sebenza when it is a 20 degree edge and the sharp-maker only has 30 and 40 degree angles. If my information is not right please correct me because I am astoundingly confused.
 
seanuhthin said:
I don't understand why CRK is recommending a sharp-maker for the sebenza when it is a 20 degree edge and the sharp-maker only has 30 and 40 degree angles. If my information is not right please correct me because I am astoundingly confused.
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The Sebenza is 20 degrees per side, so you use the 40 angle slots on the Sharpmaker (20 per side). Same with the 30 angle slots (15 per side).
 
20 degree edge or 40 degree inclusive. Sharpmaker 40 degrees = 20 degree on each side, 30 degrees = 15 degree angle on each side.
 
A factory angle that 20deg per side :eek: I'll believe it when I see it.
 
Phillip Dobson said:
Straight razors are about 10-degrees inclusive. :)
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My Takeda Gyuto in Aogami Super Blue is 8 degrees inclusive (It was 9 degrees inclusive from the factory, I asked them for the thinnest knife they had and I guess I got it). It is amazing how at such a thin angle it multiplies the coarseness of a stone. For instance, a 120 grit finish at 4 degrees per side is equal to a 30 grit finish at 16 degrees per side. I just resharpened the Takeda (it was sold as 240mm, it is actually 250mm) and amazingly off of the DMT XX Coarse it was shaving and push cutting printer paper (I didn't have newsprint around to test it on) after deburring it at that super coarse grit. Even at 8000 grit it is toothy, so I used my new 16000 grit Shapton Glasstone, then .3 and .05 micron lapping film to finish the job. The sharpness of that knife is something to behold. It is one amazing slicing machine, but that ultra hard Super Blue steel will expode out tungsten chips if you cut a bit crooked or nick a bone. The chipping scare is worth it though to experience the pure bliss of cutting paper thin slices off of a roast or guillotining a tomato, watermelon, or whatever you put in front of it. No need for a bread knife, it is so thin and sharp that it just goes right through any bread that I have put in it's path. It loves to bury itself in the cutting board, and I avoid poly cutting boards at all costs due to the chips I got from the edge bouncing off of those crappy cutting boards. I just LOVE that knife, it gives me possibly the most cutting bliss out of any of my knives. It is so thin and sharp, and it cuts with such ease it is amazing. I'm very glad Thom Brogan talked me into buying that knife a couple years ago. My wife thinks that the iron cladding made it ugly, but when you cut with it all you can see is beauty. My wife likes it except for she hates having to wipe it down between cutting tasks to prevent the Super Blue from rusting, and she also says she gets tired off having to dislodge it from the cutting board, but for a pure all around cutting machine in the kitchen it is hard to beat. I use only that and a paring knife generally, unless bones are involved (the KAI Santoku gets to cut those tougher things up).

Mike
 
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