Search results

Guess it has to do with technique or soft leather. It happened again. Just stick with the stones and deburr with cork/stones. Thanks again

I didn't know that leather was just a way for removing the burr. I thought it polished and made it sharper. Guess cork and leather is an overkill. Like Jon I used the strokes except for the horizontal one. Then cork and last leather. The knives where a Buck folding knife and a cheap chef's...

Thanks guys, great advice. Will try tomorrow. See if it is technique or a wire edge. Btw I use cork for deburring aswell. Keep learning on this great forum. @ Tiger, yes that 's the one.

So my best bet would be to just skip the leather strop and stay with the stones? Is there any use for a leather strop after a sharp 5k finish? Verstuurd vanaf mijn SM-N9005 met Tapatalk

That is exactly what I did and the knives where scary sharp again. I noticed this "problem" with more knives. Is this coincidence? Just made me wonder if using a leather strop after 5000 grit is necessary? The knives where not the best quality knives, could that explain the wire edge...

Hey all, a question about using a leather strop. I sharpened two knives and got them scary sharp. Using chosera to 5000 grit. At this point, the knives push cut paper, shave the hair of my arm and grip my fingernail while sliding the knives across. I bought a Zwilling Kramer leather strop...

I read this on Fine-Tools: IMPORTANT NOTE on storage and lubrication: Chosera sharpening stones are bound with magnesium and so have more cutting particles per unit of surface than resin-bound stones. But magnesium-bound stones are much more sensitive to prolonged exposure to water as other...

If you "accidentaly" turned a symetric knive in a asymetric one or vica versa, this could create wedging as well Sent from my SM-N9005 using Tapatalk

You could also thin the knives, hereby removing the rust. Else use wet-dry sandpaper. Sent from my SM-N9005 using Tapatalk

The Chosera's are splash and go stones. They should not be soaked. I know some people think it works better when soaked. According to the vender I bought them knives & tools. Dutch branch of Eden webshop Naniwa states these stones should not be soaked. This could explain the cracking. The 3000...

Welkom. Enjoy this top forum!! Sent from my SM-N9005 using Tapatalk

So ergonomics and water flow. Good to know. Will definitely try this. Thanks

You should get it sharper then factory edge with 4000 grit. It's all about technique. I am still learning every sharpening session. Sometimes my knives are razorsharp (5000 grit) Sometimes I feel like I wasted another hour 😕 Sent from my SM-N9005 using Tapatalk

Can someone explain what the benefits are of traditional sharpening? By traditional sharpening I mean the stone slightly lifted on one side. Like Jon shows us in his sharpening video's. Sent from my SM-N9005 using Tapatalk

These are excatly the questions I am wondering aswell. Did you change the factory bevel from 90/10 to 70/30 ? Did you thin a lot?

Who says thinning the knive is hard, forming a burr that is the hard part!! Thanks again. I will practise some more on my recently "thinned" Wüsthof :lol2:

Nice video ThEorY. Learning a lot watching you guys sharpen.

Thanks all, The Fujiwara Fkh and Misono Swedish steel were so dull OOB. Guess I thought it had to do something with the tiny bevels. I just like a big shiny bevel :). The Fujiwara almost looked like a single bevel knife!! I will try the 1000 with magic marker again. If I start just a few mm...

Hey guys, I recently bought my first few J-knives. A Fujiwara FKH sujihiki, a carbonnext petty and a misono parer. I noticed they all have a tiny bevel OOB. I can't really get them sharp. Am I supposed to keep these tiny bevels or should I try to improve them. I am using Naniwa Chosera...

I was also thinking about the chosera 5000 and an Atom 140 for flattening. I like the Eden knives as "training" knives. Could this be a good introduction to carbon aswell. http://www.knivesandtools.nl/nl/pt/-eden-kanso-aogami-utilitymes-13-5-cm.htm Because I am going to the US for a few...