Sharpening knives
It intimidates people.
It intimidated me, at first.
The trick is, like a good trigger pull, holding the blade at a consistent angle. Locking your wrists and holding the blade consistently is the key. Lock your arms to you side. Back and forth, without lifting the blade, on a relatively flat stone. Flip the blade and do the other side the same way.
"T-bolt, stones are expensive! And hard to keep up!"
Yes. Buy ceramic stone. Medium, Fine, Extra Fine. As big as you can get. Use a touch of 3-in-1 oil for lubricant. That's still $200.
Gluing 600 grit, 1000 grit, and 3000 grit sandpaper to a granite tile is about as good, and much cheaper.
If you blade is really bad you might start with 240 grit. If you get REALLY skilled at sharpening, something in the 6000 grit range might be for you, but that's not what this post is about. If you are that good you can teach me tips.
Be careful of dubbing. Where you round over the edge because of flexible backing or bad stopping or non consistent hold. Everyone dubs some, doing it freehand. When you get consistent it lessens and you get satisfied with your edge and it is sharp.
Back and forth, back and forth. Don't lift the blade. That's where you get wonky angle changes. Stay on the abrasive for more control. Use oil (or water if you have waterstones). It keeps the stone or paper from clogging or glazing and it also pushes away the swarth. Swarth is particles of knife steel and bits of abrasive.
Not 3-in-One though.
ReplyDeleteIt cakes into the stone and then get gooey.
Use a quality honing oil or water to keep your stone cleaner.
Trust me, a good honing oil is worth the money.
3 in one is great for hinges and drawer slides. But it is no more suited for honing than it is for a gun lube....and for the same reasons.