Yet another Wicked Edge thread with Qs!

Casinostocks

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First and foremost, please pardon my ignorance and questions which I am sure are repetitious in nature. I am actually pretty adept at researching this subforum and the forums in general to look for the topics which I am seeking before I create mundane threads! I also search and read up on the W.E. user forums. So with all that aid, here we go:

I recently bought a WE100P with extras (upgraded micro adjust arms, angle cube and 800/1000 stones + 3.5/5 micron strops) and since then I have also added some more (50/80 stones + 1200/1600 ceramics) so with the exception of the current base vice and the 8" arms, I have quite a proficient system at my disposal. I also have my practice folder in D2 steel (Chinese D2) which actually has a good reputation for the price point, it's not a PITA FFG so it's easily positioned (I use the top holes and blade tip at B on the ruler) and secured without much fussing to get rid of the sharpie marks.

Now setting aside all the learning curve and this operator's own moronic idiocies, but the time that I think I have now dialed in my system, I may very well have contributed to my predicament! Pardon the verbosity but with lack of pictures, I'm trying to present a pictorial in the reader's mind:

First off, I realized after the initial learning and reading that since the left side vice is stationary and the right side the mobile one, a minor adjustment of 0.5* had to be accounted for. To verify this with the folder in position, just using the angle cub on the right side had a 1/2 degree advantage to the left side (again knife positioned securely in the vice, upside down with the cube on the primary grind). Then I noticed that the right side reveal was about 2 degrees more obtuse than the left side with the knife in the vice as I was trying to reprofile at 17* per side (so I had it 17* & 19* when I was hitting the Sharpie worth a damn!). For rerofiling the 100/200 was just putrid hence why I ordered the 50/80 which then cut through the D2 with quick ease. Thereafter I detected the burr as I progressed to 100/200 where I also tried for burr before the progression to 400/600. I have also come familiar enough with the sound that the stones make with the steel so that I intuitively know where the rough spots are, all being equal.

After all the above, here is my predicament:

I can't get the darn thing to be razor edge sharp! I'm going for toothy as opposed to mirrored edge so when I looked at the edge with a 30x lighted jeweler's loupe, I have noticed that my edge is chippy! That is why I am unable to get it cut thin paper and so forth. Is it possible that I have just damaged that edge with that steel on the knife being my practice knife? If so, should I go to a lower or higher re-profiling angle and start all fresh?

Thank you for your time.
 
P.S. I'm thinking to go back to 20* per side to start all over just because the darn thing I too thick behind the edge, which is just by feeling ass I have yet to measured it with calipers.
 
operator's own moronic idiocies . . . Pardon the verbosity but with lack of pictures, I'm trying to present a pictorial in the reader's mind:
Nah . . . you're doing great !
Keep it up.

I'm not a fan of the W.E.
it's not a PITA FFG so it's easily positioned
. . . hard for me to imagine choosing my knives according to what my sharpening system likes rather than because I like them o_O

. . . but I keep watching these W.E. threads hoping to be convinced.

I was recently sharpening a knife I reground full convexed (even tapering to the spine) and my Edge Pro didn't like it. I think I can fudge next time but . . . I'm listening . . .
 
I can't believe I'm saying this (I hate strops).
Did you strop it ?
Stroping on the toothy edges seems the best way for us newbies to get it shaving.
 
The biggest issue with W.E, for me at least, is the fuss that one needs to make the minutest of changes, if one happens to be fussy like me! Of course it's easier by hand as a minor repositioning of the wrist is all that it takes, but for me the initial accuracy of a re-profiled edge is more important hence the struggle.

On FFG, I do have plenty of them from Spyderco but with the basic vice set up, I chose my practice knife not to be an FFG (it's more like a saber) on purpose. I have already devised some swaths of leather instead of hockey tape or foam to compensate for FFGs ;
 
I can't believe I'm saying this (I hate strops).
Did you strop it ?
Stroping on the toothy edges seems the best way for us newbies to get it shaving.

Oh no I didnt strop it with W.E and I dare not with their strops at my current level of learning curve! My contention is that IO have damaged the edge by making it chippy! Toothy I can live with but I have made it chippy hence thinking to go back to 20*. If you ask me what compelled me to go 17*, I have to say WTF I know! :rolleyes:
 
if one happens to be fussy like me!
Details are what good sharpening is about. One has to be fussy.
If you ask me what compelled me to go 17*, I have to say WTF I know! :rolleyes:
I prefer 17° over 20° :thumbsup:

So you are thinking the 50/80 beat up the edge. Maybe re marker the edge and make sure for sure you are really on the apex without going to the 20° range and lightly refine the apex until the chips are gone using the 100/200 then the 400/600. Keep the bur(s) to an absolute minimum.
 
I had a knife to do that once from a novice maker that I wanted to support. Turned out the heat treat was the problem, not the sharpening system. I’d bet if you practice on good steel, you’ll have better results.
Why buy a sharpening system that cost hundreds of dollars and practice on the cheapest knife with mystery steel that won’t prove what the system will do ?
 
It is possible to screw up a heat treat so badly the knife is unsharpenable on the best sharpening system in the world ?
Now THAT is one screwed up heat treat ! :confused:

I mean on the one hand one could sharpen a slab of glass in that sharpener and on the other hand a slab of hard plastic and both would shave.
 
Details are what good sharpening is about. One has to be fussy.

I prefer 17° over 20° :thumbsup:

So you are thinking the 50/80 beat up the edge. Maybe re marker the edge and make sure for sure you are really on the apex without going to the 20° range and lightly refine the apex until the chips are gone using the 100/200 then the 400/600. Keep the bur(s) to an absolute minimum.

I'm also thinking that with the fresh out of the box 50/80 shines, I may have beaten up too much on that steel because I have by and large, I think, eliminated my initial rookie and bone headed errors in my 30 days + of the W.E. ownership but I can not deny that I have also beaten up on that folder during the learning curve!

I had a knife to do that once from a novice maker that I wanted to support. Turned out the heat treat was the problem, not the sharpening system. I’d bet if you practice on good steel, you’ll have better results.
Why buy a sharpening system that cost hundreds of dollars and practice on the cheapest knife with mystery steel that won’t prove what the system will do ?

I rather take this gradually specially when it comes to learning to re-profile. I hazard the day that I will have to come in here and confess of doing that to my Shiros! As for the steel, yes it is Chinese D2 but from what I can gather being a Boker it is not the bottom of the scale steel.
 
Could be part of you problem there, you're feeling the wrong thing :D
you may laugh but I'm sure I read some where in the instructions it said that to be able to sharpen something one first must be able to find their butt with both hands . . .
 
It is possible to screw up a heat treat so badly the knife is unsharpenable on the best sharpening system in the world ?
Now THAT is one screwed up heat treat ! :confused:

I mean on the one hand one could sharpen a slab of glass in that sharpener and on the other hand a slab of hard plastic and both would shave.

At this stage, I will not subscribe to an inferior HT, not at all! It's a 61 HRC and I think that it's mostly my method and inexperience during the learning process. From what I understand a grinder being used at high RPM can and will screw up certain His, but I don't think that W.E. or any Rohrer fixed angle sharpener can be the culprit if used as advised.

That said, in re-profiling I prefer using a scrubbing motion as opposed to edge leading but then again, I don't scrub like my life depends on it either!
 
being a Boker it is not the bottom of the scale steel.
I find Boker has great difficulty actually turning out a passable / usable knife with function and esthetics within a reasonable envelope of tolerability.
That said I haven't had any problems with their blades / steel.
I once sent back one of their stockmans three times to get a usable one.
Persistence . . . that's what it takes . . . a knife dude has got to do what a knife dude has got to do.
 
^ yup hence inconsistency which I observed in the primary bevel degrees between the two sides!
 
I will not subscribe to an inferior HT, not at all! It's a 61 HRC
. . . oh now . . .
the pseudo wanna be scientist now begins to raise its ugly head in me and ask :
How do you know it is 61 ?
You've hardness tested it ?

. . . sorry . . . ignore me.
Back to our normally scheduled program.
 
^ yup hence inconsistency which I observed in the primary bevel degrees between the two sides!
Oh my gosh you would be driven to palpitations by my Cold Steel Ranch Boss (other wise a very nice / well made knife inspite of all the bad press). The edge on the main blade was like . . . litterally 10° on one bevel and 25° to 30° on the other bevel ! ! ! !
. . . seriously guys ? ? ? o_O

How does one even get their "muscle memory" to hand sharpen something like that ? ? ?
 
. . . oh now . . .
the pseudo wanna be scientist now begins to raise its ugly head in me and ask :
How do you know it is 61 ?
You've hardness tested it ?

. . . sorry . . . ignore me.
Back to our normally scheduled program.

The HRC was tested by a trusted maker on here (unrelated to that folder).
 
IS this the chinese D2 your sharpening? If so, I have a Efengrow or whatever, D2 knife, Chinese steel, that I tried to go to 17 degrees and got chuncky chips from it. I went back to 20 degrees and it was smooth as butta!
Dunno if that helps, but worth a try. I can only assume its the make up of the steel they are using.
 
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