- Jan 5, 2011
ah, that sounds pretty good then thanks
Did you use the stock belt progression on these?
Thanks Dave -Those edges look really good. Did you use the guide or freehand?
Note that quote - there is a huge advantage to using the guide - because they take the belt flex into account so the guide's angle setting is the actual angle at the edge.Our bevels are convex ground so there isn’t a true bevel angle. Our guided belt sharpeners report the edge angle on the guides. This is the angle that the belt leaves the cutting edge. Both KTS and KO have a defined deflection in the guides so I included this allowance in the angle setting. The guides also include a small allowance for primary angle of the blade itself. (e.g. the 20° setting on the KO guide will produce a 20° edge angle on the target blade.)
The new sharpening cassette angle is 35° or 17.5°/side. The actual edge angle when free hand sharpening will vary depending on deflection. At approximately .300” vertical deflection, the bevel angle at the cutting edge is about 20°. This will vary a little based on how far you are away from the lower pulleys and the stiffness of the belt as well.
these are the usb microscope photos after 7 long cuts through corrugated cardboard against the grain.
and I did sent one more knife (5.11 Tactical DRT Folding Knife)to you, but the knife is unsharpen at all, so I think you can just play with it, may be you can sharpen it.
Thank you for responding -I brought three of my mom's kitchen knives back from the dead last night with mine. I am still learning and going very slowly, examining the edge after every single pass. Also getting a feel for technique as well. Her 10 chef's knife was laughable initially, wouldn't cut me if I tried. 10 minutes later it effortlessly sliced phonebook paper.
Vincent, love the reviews. How do you define sharp? Shaving, paper slicing, hait popping etc? Have you ever used the WSKO to get a hair popping edge? I'm highly intrested in reading your test results. Thnks for taking the time to do them.
Not usually -Do you ever notice if the left side blade edge (sharpened on the down stroke) has a larger face to it than the right side blade edge (sharpened on the up stroke)? I seem to be noticing it mostly on my coated blades, which tends to make the bevel size more apparent.
In theory there shouldn't be any limit.Is there a limit to the blade length that can be sharpened? From reading the thread the longest I have noted was 14". What about longer?