Photos Coarse edges!

[FOG2]

Fog, did you sharpen edge trailing? DM

Yes i did.
The cook that came in to releive me was happy to use the 1st ever sharp knife in the kitchen(other than my personal knife) and commented on how nice it was.
I'll never understand why people who use knives daily don't use a sharp one.

 

[David Martin]

I thought as much. When I use sandpaper I cannot use a edge leading stroke. Unless it is a belt from one of my machines.
As I end up slicing into the paper. Plus, a belt really lasts. Many who work at a commercial deli., restaurant, meat market, ect..
Don't know how to sharpen a knife. I hear your same statement over and over. DM

 

[FOG2]

On a belt grinder I always use leading on paper trailing.

 

[annr]

Leading and/or trailing here.

 

[FOG2]

Well it's been a few days since I sharpened and used my personal knife at 80 grit. No more will it be sharpened at 300 plus.
The 80 grit edge has worked well on all tasks and has not needed any touch ups.

 

[David Martin]

Good for you. DM

 

[91bravo]

600 grit

Sharpened that last 1/16" of unsharpened edge near the plunge grind

 

[miso2]

Custom friction folder sharpened with DMT coarse followed by extra extra fine.

 

[Zenturio]

Sharpened 2 cheapo kitchen knives for a friend of us, 80grit white AlOx wheel on the tormek 16 dps and 20 dps microbevel with the medium sharpmaker rods. Extremely aggressive, and no problems at all with burrs.

Br oliver

 

[Chris "Anagarika"]

600 grit

Sharpened that last 1/16" of unsharpened edge near the plunge grind

Impressive! How do you get the last 1/16” without creating sharpening notch?

 

[91bravo]

Impressive! How do you get the last 1/16” without creating sharpening notch?

Very carefully! I just slowly and meticulously used the edge of the DMT stone to catch that last bit of unsharpened edge. It's time-consuming, but can be done. I've done it to all of my knives that have section of unsharpened edge.

 

[Chris "Anagarika"]

Very carefully! I just slowly and meticulously used the edge of the DMT stone to catch that last bit of unsharpened edge. It's time-consuming, but can be done. I've done it to all of my knives that have section of unsharpened edge.

Thanks! Your patience is more than mine...

 

[David Martin]

Very carefully! I just slowly and meticulously used the edge of the DMT stone to catch that last bit of unsharpened edge. It's time-consuming, but can be done. I've done it to all of my knives that have section of unsharpened edge.

That's the way to do it. You don't need a sharpening notch. That just creates something to hang in when cutting. DM

 

[miso2]

PM2 @ 320 silicon carbide followed by 1 micron diamond strop.
The edge is very aggressive!

 

[OLd_gUY]

Nothing to add.....yet!
Just want to say thanks to all and the OP for the great info in this excellent topic.
Looking forward to more.
OG

 

[miso2]

Slicing aggression of a coarse edge.
Video inspired by this.

 

[David Martin]

Glad you brought out how a coarse edge can preform. DM

 

[lonestar1979]

Silicon carbide medium stone edge is excellent,then i touch it up on brown stpnes on sharpmaker when i need.Toothy edge that whittles hair too.The most I polish is white sharpmaker stone.Norton medium stropped on back of palm gives extremely sharp toothy edge that cuts meat and soft materials like crazy.

 

[OLd_gUY]

Norton medium stropped on back of palm

Not quite understanding - "back of palm". Could you explain, please?

 

[Blues]

You guys have inspired me to pull out my old Norton Medium Crystolon bench stone and a pint of Norton Sharpening Oil which I've had tucked away for I don't know how many years.