|Frangas non Flectes|
As an aside, I have to thank you for linking that video. It's instructive and helpful, and I went down the rabbit hole on his channel and wound up subscribing. I quite like his delivery; he's educational while entertaining and he comes up with some pretty great stuff.
He's a really sweet guy (Tom Veff) and a Navy vet (Nam)
He will sharpen for you and sends a bandaid with his work! (You will need it)This message has been edited. Last edited by: downtownv,
Adequate if overdramatic video. I do note that he's using a relatively inexpensive King 1000/6000 grit stone. No mention of removing the wire edge with cork or soft wood if you want a sharp but toothy edge. No mention of ways to maintain a proper angle, which sometimes is 15 and sometimes will be other angles and why.
I still recommend the Murray Carter videos. More detailed using the same stones........
Remember, this is all supposed to be for fun...................
|I'd rather be hated for who I am than loved for who I am not |
the accent bothers me. . I may have to buy the king stone and watch the videos!! Still battling health issues. so time is a bit stretched
Here's most peoples problems with Stone Sharpening.
On many knives you don't have enough length on a stone for a smooth even and consistent Strop.
This result in an uneven edge or sharp spots/dull spots.
|Doing my best to shape |
Bump so this doesn’t get pruned. Good thread.
Clarior Hinc Honos
Make Boy Scouting Great Again
Op, just get a Japanese whetstone, watch a YouTube video. Forget all the angle guide stuff and all the complication.
Use a stone and learn to hold an angle, let the blade naturally convex over time, and let the slurry polish it to a mirrored finish.
It’s really all you need.
Tip on achieving a "Mirror" edge.
800 grit wet dry sandpaper. (I keep it dry)
What are some recommended angles and what tasks are those angles useful for ?
I think someone mentioned 22 degrees and someone mentioned 15....
I was told years ago, 25° for "working knives
22° for edc 17° for extreme edge, but needs re-sharpening very frequently....
|...and now here's Al|
with the Weather.
I have used Benchmade sharpmaker then a lanskey system.
Now I used a smith diamond stone all those systems are largely bullshit.
But then of course I might be a 13 year old girl who reads alot of gun magazines, so feel free to disregard anything I post.
This set up interest me. I like how the guided system and program is being used for a precise angle.
Here's a link to sharpening a knife from Buck Knives
from the abyss
Just received the blade grinding attachment for my Ken Onion Work Sharp yesterday and put it to use today.
All I can say is wow. A little bit of a learning curve, but it is a fantastic addition to my Work Sharp. I highly recommend it...for whatever that's worth as I'm no professional. But, my knives are sharper now with a better edge then they have ever been.
"How dreadful are the curses which Mohammedanism lays on its votaries! Besides the fanatical frenzy, which is as dangerous in a man as hydrophobia in a dog, there is this fearful fatalistic apathy." Winston Churchill
|quarter MOA visionary|
Been a Wicked Sharp user for 10 years or so.
Never looked back.
Love it, works great.
I do wish it would accommodate very long thin knives better but other than that no complaints.
I bit the hook as well. Small knife I could shave your beard off!
Larger carving knife is more challenging and you're right, it's a learning curve. I find it kinda like reloading. When you are in a calm non distracted environment, it's kind of therapeutic.
Oh by the way, it leaves a lot of "grind dust"
Mental note do not do this on your kitchen island counter-top, Unless you live by yourself
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