- Joined
- Nov 3, 2018
- Messages
- 335
Keep in mind this is coming from someone who sucks at sharpening; I use a Lanky 5 stone system, with limited results.
I'm about to make my first knife. In reality, does the steel really have much to do with how sharp you can get? I haven't seen steel types mentioned on this thread, but I plan to use CPM154.
The knife will have a straight edge, haven't decided on flat or hollow grind yet. How far should you take the main bevel? Meaning, how much of a flat spot should be on the edge of the blade after HT & before you start to sharpen? Also, it sounds like there are different types of cuts, (push & slice) Not sure which I should go for.
As of now, I'm questioning how I judge sharpness. Usually, it's by the feel of the edge on my finger, and even more so, how the blade slices paper, either printer, or newspaper. Have never been too focused on cutting hair, though I have done that.
Where do you get a good strop?
I'm about to make my first knife. In reality, does the steel really have much to do with how sharp you can get? I haven't seen steel types mentioned on this thread, but I plan to use CPM154.
The knife will have a straight edge, haven't decided on flat or hollow grind yet. How far should you take the main bevel? Meaning, how much of a flat spot should be on the edge of the blade after HT & before you start to sharpen? Also, it sounds like there are different types of cuts, (push & slice) Not sure which I should go for.
As of now, I'm questioning how I judge sharpness. Usually, it's by the feel of the edge on my finger, and even more so, how the blade slices paper, either printer, or newspaper. Have never been too focused on cutting hair, though I have done that.
Where do you get a good strop?