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Thread: Sharpening

  1. #1

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    Sharpening

    I made a little video as there was a request. Simple basic stuff really, but I figure it's not bad to show what it looks like when I sharpen. Most talk is almost ramble, that the burr falls off on a 1k because it's carbon steel... I don't know where I was going with that haha, as that happens woth aeb-l as well with a little more care taken. I was cut off but it was only a bit of stropping on balsa loaded with green, and a little arm shaving, not important stuff. Any questions welcome as always.
    https://youtu.be/oDOkvimabSs


  2. #2
    Senior Member Marek07's Avatar
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    Very insightful video - thanks Robin. Makes your response in "Edge Leading Finishing/Deburring" all the more understandable.


  3. #3
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    Thanks Robin. it's really good to see how experts do it and the variations in technique that still work- helps to figure out which techniques I like/ will use.

    Did I get the impression that the low angle sharpening (what other people might call thinning) would be a little more intensive with knives that aren't as thin as yours?
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  4. #4

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    Quote Originally Posted by Nemo View Post
    Thanks Robin. it's really good to see how experts do it and the variations in technique that still work- helps to figure out which techniques I like/ will use.

    Did I get the impression that the low angle sharpening (what other people might call thinning) would be a little more intensive with knives that aren't as thin as yours?

    Good to hear it's helpful

    I guess it depends on what changes you want to do to a thicker knife. Just changing the shape rounding the "shoulders" of a edge upwards will usually help performance a great deal. Do a little and evaluate if you're going to sharpen more for food release or ease of cutting. Sometimes you manage to get both attributes better

  5. #5
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    That makes sense.

    Am I correct in my impression that you begin your sharpening behind the edge (I won't say "thinning") with a medium stone (1000 grit or so)? I guess if you are doing it every time you sharpen, you don't need to remove a lot of metal, so a coarse stone isn't required?
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  6. #6

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    You said "thinning" 😱

    Yea, if the 1k does the job I don't bring the knife to coarser stone, thinning as you go this usually works. Also going to the 1k during working with coarser stones can be a tool to evaluate and see how close you are to your edge, as I avoid raising excessive burr on coarser stones.

  7. #7
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    Thanks again for your insights Robin.

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