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Is this sharpener any good?
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<blockquote data-quote="trbii" data-source="post: 3854240" data-attributes="member: 2449"><p>Those pull thru sharpeners, ceramic rods, sharpening steels and diamond sticks are only for honing, I’ve found. To me there is at least three levels of blade edge improvement. Setting/establishing the bevel size and angle desired, best done with the most coarse abrasive that you’re comfortable using. Usually done on a new blade with the usual unsatisfactory edge, or on a used blade that you are going to improve. The higher, steeper the bevel, the better it slices when finished. Grind the bevel down until an easily felt and seen burr rolls over the opposite side of the blade. Perform same operation on the other side. The second level of sharpening is to change to finer abrasive surface. I’ve been going from 400 grit to 1000 grit diamond steel. A sharpener I found on Amazon.com with a rubber footed clamp that holds its position pretty well, while stroked the knife blade across the 3X10” surface. Same routine on the 1000 grit as you just did on the coarse surface. Smooth that bevel out, one side at a time, get burr rolled over one side, then the other. Then finish the stone (or diamond) stroking alternating sides, one careful stroke on the left, same on the right. The feel and the wisp sound will guide you. Don’t know how many times you should continue that, ten, twenty, more? Try the angle chop, lightly into your thumbnail, from the base of the blade, to the tip. If it catch’s, tries to cut all the way down the edge, that may be your sign. Third level is honing. I’ve been having good results with leather stropping. First on the inside, rough out side of your strop. Then on the smooth side to finish, careful to strop at the bevels angle. Bevel flat, drawing the edge away from the strop surface, alternating sides. This will polish the bevel towards mirror finish, possibly. The more polished the bevel, the more refined the edge. It is a worthy endeavor in my view.</p></blockquote><p></p>
[QUOTE="trbii, post: 3854240, member: 2449"] Those pull thru sharpeners, ceramic rods, sharpening steels and diamond sticks are only for honing, I’ve found. To me there is at least three levels of blade edge improvement. Setting/establishing the bevel size and angle desired, best done with the most coarse abrasive that you’re comfortable using. Usually done on a new blade with the usual unsatisfactory edge, or on a used blade that you are going to improve. The higher, steeper the bevel, the better it slices when finished. Grind the bevel down until an easily felt and seen burr rolls over the opposite side of the blade. Perform same operation on the other side. The second level of sharpening is to change to finer abrasive surface. I’ve been going from 400 grit to 1000 grit diamond steel. A sharpener I found on Amazon.com with a rubber footed clamp that holds its position pretty well, while stroked the knife blade across the 3X10” surface. Same routine on the 1000 grit as you just did on the coarse surface. Smooth that bevel out, one side at a time, get burr rolled over one side, then the other. Then finish the stone (or diamond) stroking alternating sides, one careful stroke on the left, same on the right. The feel and the wisp sound will guide you. Don’t know how many times you should continue that, ten, twenty, more? Try the angle chop, lightly into your thumbnail, from the base of the blade, to the tip. If it catch’s, tries to cut all the way down the edge, that may be your sign. Third level is honing. I’ve been having good results with leather stropping. First on the inside, rough out side of your strop. Then on the smooth side to finish, careful to strop at the bevels angle. Bevel flat, drawing the edge away from the strop surface, alternating sides. This will polish the bevel towards mirror finish, possibly. The more polished the bevel, the more refined the edge. It is a worthy endeavor in my view. [/QUOTE]
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