REW
05-30-2001, 08:05 AM
I had the chance to try a few different sharpening methods in the last week. I sharpened about 80 different kinds of knives.
I always use my 1 inch wide belt sander with worn out 320 grit paper in the sander to sharpen the knives.
In times past, I would always use a couple of light passes on each side of the blade, then a couple of light passes on a ceramic stick for final finishing and the job would be done.
However, I found that I have an edge that actually cuts fish better, and lasts longer, if I don't use the ceramic stick.
When I bring the knife off the sander, there is a very fine serrated edge that results from the sander. This very fine sawtooth, actually cuts much better than the razor edge that results from the ensuing 2 or 3 passes with the lightly applied ceramic stick.
Although you can't shave with the blade as it comes off the sander, the fish cleaning goest much better.
Again, if I happen to use this knife to slice a tomato or cut fresh bread, again, without using the ceramic stick, the knife cuts better. Again, I believe that it is due to the sawtooth effect of the many many tiny and fine serrations that are left on the blade after the sanding operation.
The next time that you sharpen a knife, you might try not using the steel or ceramic stick after the use of a stone, or sanding belt and see how you like the results.
I also found that if you ever push the blade into the stone, rather than away from the stone, the blade ends up much duller. When the knife is pushed into the stone rather than away from the stone the blade is folded over and thus leaves a folded thin edge on the knife.
Takje care
REW
I always use my 1 inch wide belt sander with worn out 320 grit paper in the sander to sharpen the knives.
In times past, I would always use a couple of light passes on each side of the blade, then a couple of light passes on a ceramic stick for final finishing and the job would be done.
However, I found that I have an edge that actually cuts fish better, and lasts longer, if I don't use the ceramic stick.
When I bring the knife off the sander, there is a very fine serrated edge that results from the sander. This very fine sawtooth, actually cuts much better than the razor edge that results from the ensuing 2 or 3 passes with the lightly applied ceramic stick.
Although you can't shave with the blade as it comes off the sander, the fish cleaning goest much better.
Again, if I happen to use this knife to slice a tomato or cut fresh bread, again, without using the ceramic stick, the knife cuts better. Again, I believe that it is due to the sawtooth effect of the many many tiny and fine serrations that are left on the blade after the sanding operation.
The next time that you sharpen a knife, you might try not using the steel or ceramic stick after the use of a stone, or sanding belt and see how you like the results.
I also found that if you ever push the blade into the stone, rather than away from the stone, the blade ends up much duller. When the knife is pushed into the stone rather than away from the stone the blade is folded over and thus leaves a folded thin edge on the knife.
Takje care
REW