Sharpening with DC3... Can't manage to get the edge I want

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bigt555

Joined
Apr 1, 2015
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So I have a fallkniven dc3 for sharpening my leatherman surge, a mora kansbol and a few of my kitchen knives. I cannot seem to get sharp edges on them, at least to the point where I can cleanly slice through printer paper (which seems like it should be a pretty easy task for a somewhat sharp knife). I can cut through a page but it isn't a clean cut, the edges of the paper look more torn that cut even though it cuts straight. For my leatherman and mora thats good enough but my kitchen knives and my fillet knife especially I want as sharp as possible... nothing worse than filleting fish with a dull knife

Is this simply because I haven't quite mastered how to sharpen well with the dc3 or is it just not a fine enough stone to get the results I'm expecting?

I use small circles when I sharpen, passing each side on the coarse side if I need and then a couple passes for each side on the finer side. Thinking of upgrading to the cc4 but if its my technique I'll work on it prior to upgrading. Thoughts? Tips?
 
Fallkniven's DC3 or DC4 hones have been known to be a bit rough or uneven in their factory finish on the ceramic side. I have a DC4, and it's ceramic side was very, very rough when I bought it. I've since lapped & resurfaced it a couple of times, and it's a much better finishing stone now.

That being said, focus mainly on the diamond side for now. After setting the edge, use progressively lighter passes on the diamond, edge-leading only, to refine the edge without going to the ceramic at all. The diamond alone (rated at ~ 600 grit) should be enough to produce a very, very sharp edge which will zip cleanly and consistently through paper, in particular. You should really like the diamond's 'bitey' edge for filleting fish, especially. The tearing or snagging you're seeing now, assuming it's coming off the ceramic side, is likely indicative of burrs on the edge. And if so, that could be due in part to (possibly) questionable finish on the ceramic itself. But burrs and ceramics also go hand-in-hand, if the pressure used against the hone isn't kept very, very light. And a rough or uneven finish on the ceramic just compounds the problems.
 
Ok, thanks. I think based on your comment I'm putting too much pressure on the stone, I've been using my dc3 for a couple years now so I think it is worked down enough by now. I also rarely use the diamond side so its interesting to hear that, I always assumed it was only to be used when the blade is in terrible shape, which I usually dont let my knives get to the point of

One thing that is tough to discern from the videos I've watched with this stone... they rarely say how much pressure to use and I've heard conflicting information. I'll try again tonight and see how things end up
 
bigt555 said:
Ok, thanks. I think based on your comment I'm putting too much pressure on the stone, I've been using my dc3 for a couple years now so I think it is worked down enough by now. I also rarely use the diamond side so its interesting to hear that, I always assumed it was only to be used when the blade is in terrible shape, which I usually dont let my knives get to the point of

One thing that is tough to discern from the videos I've watched with this stone... they rarely say how much pressure to use and I've heard conflicting information. I'll try again tonight and see how things end up
Click to expand...

My thumbrule for pressure used, when in the very last steps of refining or finishing, is to make like I'm just brushing a fine layer of dust from the hone, using the bevel of the sharpened edge. Especially on a diamond hone, which cuts effortlessly at the lightest touch, that's all you need. And learning that touch on a diamond hone will also pay off with ceramics and any other hones used, as well.

I've never put much stock in following others' suggestions on how many ounces or grams of pressure is best. It's too variable from person to person, to gauge accurately, not to mention nearly impossible to accurately control (by hand) in the dynamics of sharpening a knife. But I can relate to using the edge of a knife to just 'brush' some dust or lint off a surface, with the objective being to do so without damaging a fine knife edge in the process. Another way to think about it, is to imagine you're brushing dust or just shaving a few hairs from your skin, with that same sharp edge. That's good motivation to keep it light and control the angle so the edge doesn't bite (dig in).
 
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Difference is night and day with the results I'm getting now... Thanks alot buddy

Still not perfect but I'm getting a nice clean cut through receipt paper with my kitchen knives now
 
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