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1. lets say for out example i have a knife that is sharpened at 15 degrees on both sides and it is even on both sides, then i go on and grind 1 side lets say you are looking at the knife from above and the left side was ground more , where will the knife steer and why will is steer ? , if you...

it is kind of a copy of a swiss army knife i raised a burr on both sides on 140 then on 800 then deburred then on cardboard but this signet pocket knife dosnt cut printer paper nicely i checked with strong flashlight no burr is present ...... why is it ? i sharpened a real swiss army knife and...

from what I understand the sharpening angle only affects the immediate area behind the apex and not how thick or thin the apex is so how does a micro bevel strengthen the apex ? how does the sharpening angle affect the apex? does it make the apex wider fatter or more thin ??

i have a western style knife that was made by ikea that i want to make convexed i have a few questions regarding that 1. why would you want to make the edge convexed ? from what i saw after thinning the edge and adding the convexity it helps with wedging 2. what is the order you do things ...

https://bladebarrelbezel.com/2013/02/06/coast-products-fx350-folding-knife-review/ how do i sharpen this knife ? do i only sharpen its primary edge or can i thinn it also ? will the knife benefit from thinning ? will the coating be ruined if i go about thinning it ? do you thinn your knife even...

i decided to open this thread after my last post because this title is more accurate ... so i want to hear your opinions on the subject if i sharpen a dull knife on one side until a burr is formed and then i flip sides do 1 pass and then a burr is formed 1. maybe the burr formed so quicly...

something ive been thinking about and tested if you sharpen one side and develop a really massive burr , and then you switch sides will you almost instantly develop the burr on the other side because the burr metal will simply bend to the other side like a paperclip ? because i have tried and...

lets say i have a knife that was sharpened on both sides at 20 degrees what do i do if i want to change the angle to 30 degrees or if i want to change the angle to 15 degrees ? if you know a card scraper lets say i have a card scraper that is sharpened on 20 degrees and i want to change the...

i am trying to decide how can i fix my scratched wooden board what would be the best method ? should i get a stanley 80 cabinet scraper or a card scraper ? also is the burnisher rod a must have or a screwdriver can be used ? is there a better way to treat wooden boards ? i never used either a...

let me ask you how do i know how coarse of a stone to start when there is a knife with no nicks but cant cut printer paper also some places when looking at the edge it reflects..... i sometimes use my medium stone a very long time until i raise a burr, it would be faster using a coarser stone...

how would you deburr a knife that is too long to deburr by using edge leading strokes in 1 swipe (you can only hit a portion of the knife and not the whole edge in 1 strop[) ? stropp it edge leading by sections ?

i know it may be a dumb question but how do you clean your big butcher blocks and big cutting boards that don't fit in the sink ?

for all sharpeners who struggle with feeling a burr i found out why i wasnt feeling for them burrs even though they where there the reason was i was feeling for the shoulders where the primary bevel meets the secondary bevel and that is not where the burr is , the angle you hold the knife is...

i have had multiple times where i thinned knifes and the finger that is on the spine was almost rubbing on the stone i think 1 time it was rubbing on the stone... my question is what is your grip when you thin compared to when sharpening and how do you not grind the finger that is controling the...

for a long time i have this small diamond sharpener by victorinox and i use it to sharpen my swiss army knife like shown in the video with edge leading only, and it does a quick and nice sharpening to the edge and leaves a very toothy edge which i very much like in a pen knife...., i havn't put...

i am preety sure something simmiler has been asked but i am still going to ask my sharpening progression is as following 1. thinning on a coarse stone 2. raising burr on both sides 3. i move straight to edge leading stropping strokes with very light pressure almost nose in order to deburr 4...

i have tried previously to use regular sandpaper and it clogs with the wood (probably because the board is oiled...) very fast. i seen that there is an option of wet sanding wood with waterproof sandpaper and water when doing it by hand .... will it work better ? should i try it ?

hello dear members of the kkf i have a question for you regrading to cutting bread with very thick crust i myself bake homemade sourdough with very thick crust taste is amazing but the problem i have is with cutting it i have a bread knife but with this kind of bread it is extremely hard to...

i have read alot of the content in the forum for a long time now i can comment :)