Still so pleased with my massdrop Kamon. For most of it's length, it looks like a zero edge. It could use a sharpening. In this situation do you go for an extreme angle to essentially keep the zero edge, or use the first sharpening to establish a bevel?
Kamon & zero edge knives
- Thread starter climbclimb
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Use a normal (10-15 degree per side, or less if that’s your preference) angle, but don’t oversharpen it. Presumably Kamon sharpens at a normal angle, he just sharpens minimally, so that the edge bevel is so small it’s nearly invisible. That’s what makes the knife cut well and that’s what you should try to preserve when you sharpen.
The edge bevel will get bigger each time your sharpen, but try to make that happen as slowly as possible. Especially when the edge is super thin, as it is now, it’s easy to take off way too much metal when you sharpen, dramatically and unnecessarily thickening the edge. Start on a higher grit stone and pay attention to what you’re doing, only moving down to something coarser if necessary.
The edge bevel will get bigger each time your sharpen, but try to make that happen as slowly as possible. Especially when the edge is super thin, as it is now, it’s easy to take off way too much metal when you sharpen, dramatically and unnecessarily thickening the edge. Start on a higher grit stone and pay attention to what you’re doing, only moving down to something coarser if necessary.
M1k3
Senior Member
When you have a zero edge, you shouldn't really need to create a burr. Do a few edge leading strokes on a stone around 1k. Should get sharp quickly. Repeat if necessary. Then do the same on a higher grit stone, if you prefer.
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Doesn't the burr appear whether you're looking for it or not?
KAMON Knives
Well-Known Member
As written before by @ian and @M1k3, the knife has a secondary bevel (cutting edge). I sharpen my knives at 30° total or 15° per side.
If not too damaged or worn out, a few edge leading strokes alternating the sides on a 3k+ stone should do the trick.
Once the edge gets too thick - flat on the stones thinning it! As a home cook I've been using my knives for years now and never had to thin them. So that usually should take some time until necessary... But it will at some point be necessary. Don't mind the scratches. Thinning increases performance so in that those scratches are beautiful
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M1k3
Senior Member
How much burr could a burrchipper chip if a burrchipper could chip burr?
Thank you all - and the original artist/smith! - for describing this in detail. All very logical.
