Help with these issue!

[T85]

Why is this happening to me? I’m fairly new to sharpening and I can’t figure out why I scratch above the edge. Thanks

 

[HumbleHomeCook]

Well, scratches mean that your knife is contacting the stone. Not being trivial, just establishing that first.

So, to your question, how?

Could be the knife has a wonky grind.

Could be your angle is too low.

Could be your angle is inconsistent.

Right now, it looks to me like maybe you're too low. Hard for me to tell.

 

[T85]

Well, scratches mean that your knife is contacting the stone. Not being trivial, just establishing that first.

So, to your question, how?

Could be the knife has a wonky grind.

Could be your angle is too low.

Could be your angle is inconsistent.

Right now, it looks to me like maybe you're too low. Hard for me to tell.

Hello,
I thought about the angle being low, but it did not happen on the rest of the blade. Maybe I’m not steady but I’m not sure, that why I’m asking around

 

[superworrier]

Maybe round the corners/edges on your stone?

 

[DaM0w]

Is your stone dishing? If so if you’re pushing it back and forth you may be making contact with a raised area on the stone

 

[M1k3]

Wobbling and/or dished stone would be my first guess.

 

[captaincaed]

May be helpful to post a video? No stress. All the people here will over analyze. No pressure!

But seriously, it’ll help. Folks here want to point you in the right direction.

 

[cotedupy]

Looking at the rest of the edge I think you’re sharpening at far too low of an angle in general.

 

[Benuser]

Another possibility were the blade not being straight. Look at the edge, not the spine, both from tip to heel and the way around.

 

[captaincaed]

Looking at the rest of the edge I think you’re sharpening at far too low of an angle in general.

 

[McMan]

Here's a quick diagnostic. Try sharpening much slower than your norm, like almost comically slow. If you don't see the problem, then it'll point to an issue with technique in terms of moving the knife back and forth. If you do see the problem still, it'll point to an issue with a dished stone or too low of an angle.

If it's a technique issue, things too watch out for are:
--too much (or inconsistent) pressure on the fingers on the blade
--weird location of fingers on the blade (maybe on and off the stone)
--a tendency to flatten the knife when your hands are extended and then to raise the angle as you pull the knife towards you. Or vise versa. (Don't ask me how I know about this. Don't ask me either about the fix being concentrating on locking the elbow/wrist better.)

 

[Benuser]

--a tendency to flatten the knife when your hands are extended and then to raise the angle as you pull the knife towards you.

A classic one.

 

[T85]

Is your stone dishing? If so if you’re pushing it back and forth you may be making contact with a raised area on the stone

It could be this I am waiting on a atoma 140, I used to have a 10 dollar eBay lapping stone

 

[T85]

May be helpful to post a video? No stress. All the people here will over analyze. No pressure!

But seriously, it’ll help. Folks here want to point you in the right direction.

I need to figure out a way to record myself sharpening

 

[T85]

Looking at the rest of the edge I think you’re sharpening at far too low of an angle in general.

Perhaps, I used to think that you start at the lowest angle possible, do a stone progression, and then raise you angle and do another progression

 

[T85]

Here's a quick diagnostic. Try sharpening much slower than your norm, like almost comically slow. If you don't see the problem, then it'll point to an issue with technique in terms of moving the knife back and forth. If you do see the problem still, it'll point to an issue with a dished stone or too low of an angle.

If it's a technique issue, things too watch out for are:
--too much (or inconsistent) pressure on the fingers on the blade
--weird location of fingers on the blade (maybe on and off the stone)
--a tendency to flatten the knife when your hands are extended and then to raise the angle as you pull the knife towards you. Or vise versa. (Don't ask me how I know about this. Don't ask me either about the fix being concentrating on locking the elbow/wrist better.)

Thank you! I’m going to try all of this very soon. I have sharpen knives this weekend

 

[cotedupy]

Perhaps, I used to think that you start at the lowest angle possible, do a stone progression, and then raise you angle and do another progression

There are many ways to skin a cat tbh. Many people always do a bit of thinning every time they sharpen, it's not wrong, but it can expose things like this, which is either a wonky grind or slightly wobbly technique.

 

[miggus]

I need to figure out a way to record myself sharpening

Have you applied the sharpie method? This will give you excellent feedback on where you are removing metal.

 

[Delat]

Perhaps, I used to think that you start at the lowest angle possible, do a stone progression, and then raise you angle and do another progression

Sounds like a good way to do a bit of thinning behind the edge while convexing the edge bevel shoulder. A lot of work for a newish knife but maybe something to do when the knife is not quite ready for full thinning.

I add a relief bevel when the knife when I think the knife needs it - similar concept but I don’t take the relief bevel all the way down to the edge.

 

[HumbleHomeCook]

Have you applied the sharpie method? This will give you excellent feedback on where you are removing metal.

I don't think that's going to help much here. We can already see the stone contact and if the grind is now wonky, the marker will only reflect that.

Sharpie is very good early on though.