Sharpening stones

Discussion in 'Knives & Edged Items' started by Appliancedude, Oct 19, 2012.

  1. GunnyGene

    GunnyGene New Member

    Oct 12, 2012
    Actually, any abrasive will work. The objective is to maintain a consistent angle (~15 degrees each side) throughout each stroke. The apex angle is the sum of the sides, so typically 30 degrees. Difficult to do with out a guide or a lot of practice, and as mentioned earlier a flat stone or other abrasive. Thinner blades, such as fillet knives you're aiming for less angle - 10 degrees each side or so. A steeper angle (up to a point) will hold an edge longer and a shallower angle will slice easier, but not hold the edge as long. The angle you sharpen at should be specific to the use to which the knife will be put. Same with any other cutting tool such as chisels, planes, axes, etc.

    There's a lot of discussion about hollow ground vs. flat ground also. Hollow ground has some advantages related to the time spent sharpening, but generally won't hold an edge as long as flat ground.

    For my woodworking tools, I hone them to at least 8000 grit, followed by stropping. Angles vary by a few degrees depending on what the need is for a particular wood and grain.

    For knifes, a 3000 grit stone is usually sufficient.
  2. cpttango30

    cpttango30 Guest

  3. cpttango30

    cpttango30 Guest

  4. Bill DeShivs

    Bill DeShivs Well-Known Member

    Apr 7, 2006
    The 2 smaller stones appear to be carborundum- man made stones available from Norton. You can even scrub them on the sidewalk to flatten them.
  5. B27

    B27 New Member

    Sep 23, 2012
    Atlanta, GA
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