Sharpening

[steeltiger]

Nobody has anything on sharpening tequniques, and in the "out of the box " knife reviews no one says just how sharp they are ( ie; shaving, hair popping, rolled edge, ) nor does anyone make any references to the micro serrations or the degree of the cantled edge, nor hardly even the blade steel, so there fore im confused on your as well as the companys sharpening habbits. Let me know if im stepping out of line

 

[sm]

May I suggest the Sticky in this forum by Mr. Joe Talmadge.

http://www.thehighroad.org/showthread.php?t=8341


Mr. Talmadge will share learning to sharpen freehand is a great idea.
Furthermore Mr. Talmadge will share how for different tasks such as cutting rope a more "toothy" is preferable over a polished edge for other applications.

Steel types and angles are shared as well.
Do note, many of the Tests Knife makers use are more for showing the skill of the maker's ability to sharpen such to do varies test.
This does not mean the degree of angles, or finished out is the best edge for everyday uses - everyday uses vary for each individual.

I sharpen freehand. My steel of choice is 1095 or Chrome Vanadium. Hone of choice is Norton , and most times I sharpen using emery paper on a piece of cardboard. Stropping is done on cardboard most times or whatever belt I am wearing.

I often on purpose do NOT want a high polished edge. This edge still passes my "fingernail test" and will shave hair - not concerned about shaving hair. Testing my fingernail is to assure me the edge is complete along the whole blade.

I use this edge to cut rope, garden hoses, slice tomatoes , cut meat, break down boxes to whittle, make a slingshot...general purpose if you will.

Now on a Swiss Army Classic I have, this steel , for me, I do get a polished edge using fine grit and stropping in cardboard [ I do not use compounds when I strop btw]

I can cut a a piece of raw meat - and this edge will slice like a razor blade - it takes a bit of time to draw blood.

Tool for task applies to sharpening. There is not a one-size fits all.


Regards,

Steve

 

[mete]

Worrying about how sharp it is out of the box is absurd !!! Ability to shave the hair off your arm is absurd !! I never needed to ,or wanted to shave the hair off my arm !! When you take it out of the box it's your knife ,you then can sharpen it any way you want . You want micro-serrations ? Fine .You want a polished edge ? Fine . Considering the use that the knife will see and the type of steel ,pick the type of edge [convex etc] and the angle....When I used to visit my father and worked in the kitchen he always insisted on sharpening [steeling] the kitchen knives himself claiming that I 'messed up 'the edge !! Same knives, same job, just two different ways of sharpening !

 

[steeltiger]

Latley ive been using a dmt extra coarse on my pocket knives and can get them shaving ( my face not my arm[ though Istill test this way]). And a ceramic rod for polishing (all sharpened free hand) but i was interested in your methods in case i had missed something and, true about the skill of the user, and the sharpness out of the box.
I usualy sharpen on a ten degree bevel