Page 1 of 2 12 LastLast
Results 1 to 10 of 19

Thread: The whole blade won't take an edge

  1. #1

    Join Date
    Feb 2011
    Posts
    6

    The whole blade won't take an edge

    I just sharpened a couple of Shun's for a chef. I don't know the history of the knives but they were pretty worn. On both of the knives, after more than fifty strokes to the front third of the blade, I barely raised a burr. While the rear two thirds raised a burr after about twenty. I know the heat treatment can get ruined, but for just a portion of the blade? What else could prevent that portion of the blade from taking an edge?

  2. #2
    Senior Member Justin0505's Avatar
    Join Date
    Feb 2011
    Location
    Minneapolis, MN
    Posts
    1,430
    That's weird. What kind of shuns are they? vg10 or sg2 steel? The sg2 is not an easy steel to sharpen, especially over curved sections and doesnt raise a huge bur.

    As for damaging the heat treat , i don't know what would be needed to do that...maybe using knife like a turner on the grill?

  3. #3
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Location
    Amstelveen, The Netherlands
    Posts
    2,704
    Just to make sure: is the blade straight, thickness equal along the edge, any twist, overgrind??

  4. #4
    Senior Member
    mr drinky's Avatar
    Join Date
    Feb 2011
    Location
    St. Paul, MN
    Posts
    3,390
    What sort of bevel angle did it have? Has it possibly been steeled improperly to death and needs a good thinning?

    k.
    There is a cult of ignorance in the United States...nurtured by the false notion that democracy means that “my ignorance is just as good as your knowledge.” -- Isaac Asimov

  5. #5
    Senior Member

    Join Date
    Feb 2011
    Location
    Pensacola, FL, USA
    Posts
    4,536
    You're probably not hitting the edge yet on the front third. Have you used the "magic marker trick" to see where on the bevel you are sharpening?
    All cats are libertarians. Completely dependent on others, but fully convinced of their own independence.

  6. #6

    Join Date
    Mar 2011
    Location
    Rockport, TX
    Posts
    4,886
    Either your angle isn't consistent in your hands, or on the knife. Which means either wobbly/inconsistent technique for you, or the knife has over/undergrind(s).

  7. #7
    Senior Member stevenStefano's Avatar
    Join Date
    May 2011
    Location
    Norn Iron
    Posts
    1,410
    I'd say the profile is screwed up and you just need to go lower in grit. Maybe the person who sharpened it before did a really half-assed job and it's just blunter in one area than another?

  8. #8

  9. #9

    Join Date
    Feb 2011
    Posts
    6
    The one blade was bent and I straightened it. I'm not worried about my technique. I think maybe a combination of poor previous sharpenings, the bend and some steel fatigue makes sense to me. Thanks.

  10. #10
    Senior Member
    Join Date
    Feb 2011
    Location
    San Diego, CA
    Posts
    4,216
    Quote Originally Posted by Pensacola Tiger View Post
    You're probably not hitting the edge...used the "magic marker trick" to see where on the bevel you are sharpening?
    +1. Regardless of what the problem is, this will fix it. I'm pretty sure the condition of the HT, etc. has nothing to do with it. Just apply the marker along the entire edge and use a coarse stone.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •