ZDP 189, polished or toothy?

T

tjiscooler

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Mar 17, 2008
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Hey folks, Ive got me a nice endura 4 in ZDP 189. The edge was outstanding from the factory so I didnt even bother to give it the once over like I usually do, but the edge is starting to fade a bit. I think its time to start from scratch and put a fresh edge on there.

Ive little experience with this particular steel though, any tips? I can do a full on mirror polished .25 micron edge, or I could go more toothy. What do you guys think would suit it better? Not real familiar with the carbide structure of it yet.

Thanks
 
I'm a fan of polished ZDP-189. It seems to hold its edge way longer when polished as opposed to a lower grit finish with a toothy edge.
 
+1 on high polish. ZDP has smaller Chromium carbides, and in my experience it worked very well with 0.25mic edges, on endura as well as on kitchen knives.
 
I agree with the other guys. Get the edge as smooth as you can with ZDP-189 IMO. My reason is I've had an issue with ZDP getting micro chips when the edge is at a lower angle than 36 deg. inclusive. I put a low angle back bevel then probably a 40 deg angle right on the edge. I wouldn't call it a micro bevel because I want it wide enough to see easily, but no bigger than that. The edge bevel (micro bevel) needs to be wide enough to strenthen the edge, not just to give it the final hair-popping sharpness. So, I'm thinking that ZDP is very hard and more prone to chipping than other steels, the very tiny teeth of a toothy edge may break off leaving the knife dull very quickly. I have this opinion only in theory. I've never sharpened the steel both ways and tested it so I have no evidence, just an opinion and we all know what they are worth. :)

Jack
 
That's strange. I'm using 15 per side on Spyderco Endura and it's doing fine. On kitchen knives it's about 12 per side. I haven't done that myself, but one of the guys I was exchanging emails with went to 10 per side on Miyabi chef's knife and then he started seeing chipping, which went away at 12 per side. Kitchen knives were 64-66HRC range.
Obviously, chipping in general depends on the actual knife use as well.
 
Ahh thanks gents!! I much prefer doing polished edges anyway. Its just so much more....shiny!

100_0446.jpg
 
Gator97 said:
That's strange. I'm using 15 per side on Spyderco Endura and it's doing fine. On kitchen knives it's about 12 per side. I haven't done that myself, but one of the guys I was exchanging emails with went to 10 per side on Miyabi chef's knife and then he started seeing chipping, which went away at 12 per side. Kitchen knives were 64-66HRC range.
Obviously, chipping in general depends on the actual knife use as well.
Click to expand...

I think I'm the only one who has had the problem with ZDP that I talk about. Probably though I'm just too picky. The micro chipping I'm talking about only really shows itself when slicing paper or sliding your fingernail along the edge. It never really took away from the use of the knife or the edge retention. So, I sometimes hesitate to voice my opinion because most people never have the issue (not really a problem) that I seem to have. :) I was thinking about the toothy edge and the "teeth" being so small they may be fragile. I would like to hear if anyone has done any testing on this with ZDP-189.

Jack
 
Jack,

What you describe may be a problem only at the very edge of the knife when new. Several people have reported chippiness with ZDP that went away once the steel at the factory edge was ground away by several full sharpenings. I'm thinking on the order of 0.2 mm back from factory edge.

Bill
 
Yep, had a similar issue with my spyderco calypso jr. Didn't keep it long enough to sharpen it back that much. None the less, I would have gone for polished.

Bill1170 said:
Jack,

What you describe may be a problem only at the very edge of the knife when new. Several people have reported chippiness with ZDP that went away once the steel at the factory edge was ground away by several full sharpenings. I'm thinking on the order of 0.2 mm back from factory edge.

Bill
Click to expand...
 
Polished baby!
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Some steels will retain a very fine edge, others seem to "stabilize" to a working edge that relies on carbides to do the cutting. I would suggest that ZDP falls squarely in the first category. If you like polished edges, ZDP is a great alloy for you!
 
ZDP will hold it's edge longer with a coarser edge, it has a lot Chromium and Carbon in it to make carbides and at the high hardness we normally see (65-67 HRC) it does very well.
 
Add me to the list of polished edge fans. My Caly 3 in ZDP 189 experienced a bit of edge chipping, when I first got it. After I ground the chips out and reworked the edge to a polished razor, it's become one of my(if not THE) favorite EDC knives. The damn thing simply will not go dull!
 
I only use a coarse finish on a blade I want for veggies or other food use. I use a fine India stone or a waterstone for kitchen knives. I might go to a medium, then fine Spyderco ceramic on kitchen knives, but it depends on the steel and functioning.For example, I generally don't strop a carbon steel kitchen knife I use for cutting a slit in lobster tails, for example.
I strop to get a fine finish on all my pocket knives, including steels like S30V, VG10, 154cm, 440C, ATS34 and ZDP189. I wouldn't bother stropping a fishing knife out of VG10. The coarser edge would be useful here.
I sharpen differently depending on how I plan to use the knife, the steel, what I want to cut, etc.
 
JackKnifeH
Ive heard of S30V micro chipping as well if left toothy. Ive heard polishing the edge is the best way to prevent microchipping on S30V edges, it may be the same for ZDP.

OP.. that is a gorgeous knife in the picture, you did a great job on that blade.
 
Ares1307 said:
JackKnifeH
Ive heard of S30V micro chipping as well if left toothy. Ive heard polishing the edge is the best way to prevent microchipping on S30V edges, it may be the same for ZDP.

OP.. that is a gorgeous knife in the picture, you did a great job on that blade.
Click to expand...

Be careful with what you have heard and repeating it.
 
Ares1307 said:
JackKnifeH
Ive heard of S30V micro chipping as well if left toothy. Ive heard polishing the edge is the best way to prevent microchipping on S30V edges, it may be the same for ZDP.

OP.. that is a gorgeous knife in the picture, you did a great job on that blade.
Click to expand...

Thanks man!
I replied to your email.
 
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