Gnickrapon
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- Jan 23, 2015
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Slightly off topic, but also on......how far do people take their Xerxes Primus?
Please don't start the Bogdan wars again! 🤐
polish a vic, lol yall delusional. soft stainless i sharpen on chosera 400 and strop on cardboard, that's it!
Yeah, most of those that use the Bogdan system feel that it helps to take advantage of a higher polish. IIRC, one user thought that it was because you could maintain an angle more easily whilst applying next to no pressure on the edge. I am kinda interested to see it for myself one day.Wasn't my intention. Only wanted to say, that with any angle-controlled system you can finish with a finer stone. At least that ist the experience I made and it works for me. Doesn't mean it's the only way.
Mack.
Yeah, most of those that use the Bogdan system feel that it helps to take advantage of a higher polish. IIRC, one user thought that it was because you could maintain an angle more easily whilst applying next to no pressure on the edge. I am kinda interested to see it for myself one day.
I am still learning here, functionally, how do you test for sharpness. My knives will bite into a tomato or pepper, but only recently have I been able to perform horizontal onion slices since refining my sharpening technique. I am still playing with the details.
My only reason for going to finer stones is to get a better deburring. I only rarely perform a full progression. Much more commonly a full sharpening on a 400, stropping and deburring on a 800, deburring only on a 3k or higher. No reason to polish out all the scratches of the previous stone, at least not with double-bevelled as used in Western cuisine with a lot of board contact.
As with cheap soft stainless: 220 and 400, deburring with a green ScotchBrite sponge. No refinement with Vics.
Benuser, when you say "deburring", are you talking about strokes along the length of the edge? Or srtopping followed by those strokes? Or something else?My only reason for going to finer stones is to get a better deburring. I only rarely perform a full progression. Much more commonly a full sharpening on a 400, stropping and deburring on a 800, deburring only on a 3k or higher. No reason to polish out all the scratches of the previous stone, at least not with double-bevelled as used in Western cuisine with a lot of board contact.
As with cheap soft stainless: 220 and 400, deburring with a green ScotchBrite sponge. No refinement with Vics.
Benuser, when you say "deburring", are you talking about strokes along the length of the edge? Or srtopping followed by those strokes? Or something else?
Assuming Japanese knives, how is your edge better deburring on 800 vs 3K or higher? What differences have you noticed in testing? Any difference when cutting food?
Better deburring offers a more durable edge.
Just to clarify, does this mean that you essentially sharpen only on your coarsest stone? Then you refine the edge only by performing logitudinal deburring strokes on progressively finer stones?Longitudinal strokes.
That's the reason why I use the Bogdan-System, the edge is a lot more durable because I'm able to put a perfectly closed edge on my knives.
Mack.
Just to clarify, does this mean that you essentially sharpen only on your coarsest stone? Then you refine the edge only by performing logitudinal deburring strokes on progressively finer stones?
What is the bogdan system. I a few minutes on google did not enlighten me.
Thanks in advance
Hi!
I know that the Bogdan System was discussed here hard before I started to be part of this community. And I also know that there are different opinions, some think it's great (as I do), some think it's not necessary (or a total overkill). Bogdan is the name of an ukrainian tinkerer who built a angel-controlling system which also allows to reduce the weight of the knife while sharpening. I don't know wheater it's allowed to post youtube-links here or not, so just search there for bogdan.
The system is expensive (~500$) (and extremely hard to find), but for ME (which is important to underline) it works fantastic. But there are also some cheaper systems which help controlling the angle.
But I think I have to stop the Bogdan-posts, some may find it inappropriate here (especially written by a new member like me), which is not my purpose.
Mack.
i should do a 'make knife usable: a sharpening video by panda' for those of us who can't be arsed to spend more than a few minutes on this task. and then i would take donations for saving them time and boredom.
+1 you should do it ! I think there is a demand for minimalist sharpening techniques / tips/ tricks
On top of the fun, for me there's always that little voice in the back of my head going "but is it as sharp as it can be? Is this the cleanest edge you can muster? Is it 100% deburred?" Which leads to a 5 min touch up becoming a 20 minute experiment.A thread starter right there.
But no matter how quick I try to be, I always spend way more time than I should. It's just too damn fun. Try explaining that to a non-enthusiate, lol.
Thanks for the feedback.No, I strop (=make edge trailing strokes) before deburring.
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