WIre edge

RescueRiley

RescueRiley

Joined
Mar 22, 2006
Messages
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I've heard this term used in reference to a blade after sharpening, I've also heard it can be rectifiesd by stropping, I was just curious to know what is meant by that, and how to tell if you have one, sorr forgive my "Green-ness" in regards to this subject.
 
It refers to the bit of steel which is often left on the edge after honing. It is highly deformed/bent and will break off very quickly if the knife is used and can damaged the edge further as it then can smash into the edge itself. It is best removed NOT by stropping but by actual honing on the stone. Stropping works on some steels to remove a burr, in particular the very easy to grind ones, 1095 at 56 HRC for example.

-Cliff
 
alot of people dont know about wire edges, alot of people try to tell you , that you should try for a wire edge as it is very sharp. Sometimes you hear this from people cutting meat. Since I always use a stone for honing, it isnt an issue for me. I make sure I dont have a wire edge and I make sure the blade can push cut newspaper and if it can, Im done.
 
The wire edge is your friend....

.you need to be able to get that wire edge,
you need to know what it is,
where it appears, and what you need it for.

Without an understanding of how truly important the wire edge is you will always have trouble getting a dull knife back to sharp.
On the other hand, once you understand the concept of getting a wire edge then about every knife sharpener out on the market will work better in your hands for you.

The concept of the 'wire edge" is the first basic thing you need to understand before you place edge to stone......
 
Anytime you cut metal to the edge you get a wire edge, or burr. This is on mill machines, and on knife sharpening. Until you get a wire edge, you have not cut the metal to the edge. So it is an excellent way to know if you've really done any work to your edge at all.

Sharpen the knife till you get a wire edge. You can feel it when you drag your finger from the spine over the edge AWAY from the edge. It'll grab, like rough hands on silk, etc.

Then it must be removed to reveal the cutting edge. An edge where the wire edge is left will not last.

To do this I steel the knife. Wiggling the wire edge back and fourth usually dislodges it. Get a smooth steel, and not one from your average kitchen set.

Then strop. One stroke per side so as to wiggle that burr back and forth.

Thats how I do it anyway.
 
Many times stropping can make the wire edge worse. If I have one I can't knock off, I do a couple passes on a diamond sharpener at a steeper angle.
 
tknife said:
Many times stropping can make the wire edge worse. If I have one I can't knock off, I do a couple passes on a diamond sharpener at a steeper angle.
Click to expand...

That's what I do. Forgot to add, In the field I just strop on my pants. Doesn't work as well as leather or cardboard but it's enough to get by.
Scott
 
Embaressed.

I have never seen or at least noticed a "wire edge". I am no sharpening guru but my blades are convex sharpened (as I beat on them big time) and always get shaving sharp.

I must be dealing with the wire edge just never noticed.
Whoops.

Skam
 
Gossman Knives said:
That's what I do. Forgot to add, In the field I just strop on my pants. Doesn't work as well as leather or cardboard but it's enough to get by.
Scott
Click to expand...

Me too.

I strop my EDC Emerson folder on my jeans (thigh front) all the time while waiting for the wife in the car :yawn: . It puts the 154cm edge back to razor in a few strokes.

Skam
 
Skam, you do get a wire edge. It's just hard to see. Try taking a magnifing glass and look at the edge after you hit it with a coarse stone.
Scott
 
skammer said:
Embaressed.

I have never seen or at least noticed a "wire edge"
Click to expand...

The wire edge is like a house guest.
You plan for them, you look and look for them to get there.
But you also got to get rid of them right away too.

The wire edge has to go.
You cant forget to make sure you have gotten rid of the wire edge before you try to use the kinfe to cut anything.

If you dont make sure you have removed the wire edge, you will end up with a knife that gets VERY dull after one cut!

So remember:
As important as it is to "get" a wire edge
It's just as importnat to make sure you "Get rid of" the wire edge too.
 
How cab you tellif you have a wire edge??? can you see it??? My blade feels sharp, I' just pass it along a ceramic rod a little and than strop it with my belt untill it feels good, What should I be looking for??
 
you scratch your fingernail from spine to edge, you should feel your nail catch at the edge on either 1 side or the other, depending on what side you sharpened last.
 
Hmm, that or you didnt sharpen at a consistant angle.
Can you shave hair with it? If so it should be good to go.
I'm pretty new to the whole wire edge, I could always get one but never knew I had to remove it carefully.

LR
 
I'm new too but it's hard to get a general consensus on what to do to take it off. I've heard stropping, cutting cardboard, sawing into wood, but the one that seems the most universal/realistic is to up the angle with a few light strokes on the hone. Of course what's a 'few' strokes and what angle I'm still trying to get a bead on.:o
 
A few strokes is 1-5 per side, alternating sides every stroke. Increase the angle by the smallest percievable amount, which will be around 1-3 degrees.

Of course, thats how I do it on the rare occasion I get a definative burr. But I typically don't. Used to but not so much these days, and I still get 'em shaving sharp (though I think they could get sharper with a good strop and compound).
 
A wire edge will also explain why sometimes even a good knife will come out of the box and cut easily right away and then seem to dull really quickly. I always look for this when opening a new knife.

I use a ceramic Croc stick and then my pants leg or a piece of leather to get rid of this wire edge.
 
Gossman Knives said:
That's what I do. Forgot to add, In the field I just strop on my pants. Doesn't work as well as leather or cardboard but it's enough to get by.
Scott
Click to expand...

This method may work IF it is a high quality blade you are dealing with. By "high quality blade" I mean the heat treatment was done meticulously, the edge profile is consistent and well-shaped and of course the alloy is such that has this ability. Even though I haven't bought any of your knives yet, I have read only good words about them. Therefore, I can see this method working on your knives, I just don't think it will work on any knife. BTW, this makes me think that I need to call you up sooner or later and place an order for one of your knives;).
 
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