03-12-2017, 10:39 AM
“Thanks for replying, Grepper. I really appreciate it.”
No problem! I really enjoy talking about sharpening and hearing what other folks are doing and their results. The way I see it is that there is always more to learn. In fact, it seems the more I learn, the less I think I know.
I think your post is very interesting. I’ve always been frustrated by burr removal and keep looking for a better way to do it. I had actually thought of using surface conditioning belts like Scotch Brite, but had dismissed the idea because I was thinking it was too aggressive and would probably dull the edge. I can certainly see how they would remove burr. What I don’t understand about it is how it relates to a grit size, what it does to the edge, does it form its own burr, that kind of thing. You say it works well, so because of your post I’ll give it a try, do some PT50 testing and get some microscope images that I will post here. Thanks for the suggestion!
Wow. That’s a very interesting grit progression from two perspectives; one that you basically are sharpening to120 grit, and two, that you are using a Scotch Brite belt for burr removal. I really wonder if the conditioning abrasive increases or decreases the scratching. Checking it out under a microscope should prove interesting.
The Viel sharpens into the belt rotation direction, right? Ever have a blade catch on the Scotch Brite belt?
I would think that 120 grit is very coarse. I generally finish to 400 – 600 grit. That said, sometimes I wonder if 400-600 grit is too fine, especially for general purpose knives for the general public. A good, toothy edge works very well for kitchen use for example, and does a much better job slicing things like tomatoes, or hard shiny skin like broccoli. I’m still undecided about finish grit level especially when you don't know exactly how the knife is going to be used. I’ve been trying coarser grits and liked the result, so I can see why your customers might like what you are providing.
I imagine some of the blades you see at a farmer’s market are shockingly dull! I’ve actually been surprised by knives that people that people have given to me to sharpen that they have actually been using. I had one guy give me a chef’s knife that was literally as dull as a butter knife. I couldn’t even imagine using it. The thing wouldn’t cut; it would just bash and smash and crush its way through food. So I can understand why 120 grit would work well in a market environment and make quick work out of reforming an edge.
I just did the creepy three finger test on a knife that was 215 BESS. I’ll save that for another post.
I'm sure that you have learned a lot sharpening at a busy market, sharpening lots of knives in various condition. I'm glad you are posting here, and appreciate you sharing your knowledge and experience.
I think there is a lot more we can discuss about this. You have brought up some interesting methods and ideas that seem to be working well for you, so thanks. The thing that I don’t like about your post is that now I have more work and experimenting to do!
No problem! I really enjoy talking about sharpening and hearing what other folks are doing and their results. The way I see it is that there is always more to learn. In fact, it seems the more I learn, the less I think I know.
I think your post is very interesting. I’ve always been frustrated by burr removal and keep looking for a better way to do it. I had actually thought of using surface conditioning belts like Scotch Brite, but had dismissed the idea because I was thinking it was too aggressive and would probably dull the edge. I can certainly see how they would remove burr. What I don’t understand about it is how it relates to a grit size, what it does to the edge, does it form its own burr, that kind of thing. You say it works well, so because of your post I’ll give it a try, do some PT50 testing and get some microscope images that I will post here. Thanks for the suggestion!
Wow. That’s a very interesting grit progression from two perspectives; one that you basically are sharpening to120 grit, and two, that you are using a Scotch Brite belt for burr removal. I really wonder if the conditioning abrasive increases or decreases the scratching. Checking it out under a microscope should prove interesting.
The Viel sharpens into the belt rotation direction, right? Ever have a blade catch on the Scotch Brite belt?
I would think that 120 grit is very coarse. I generally finish to 400 – 600 grit. That said, sometimes I wonder if 400-600 grit is too fine, especially for general purpose knives for the general public. A good, toothy edge works very well for kitchen use for example, and does a much better job slicing things like tomatoes, or hard shiny skin like broccoli. I’m still undecided about finish grit level especially when you don't know exactly how the knife is going to be used. I’ve been trying coarser grits and liked the result, so I can see why your customers might like what you are providing.
I imagine some of the blades you see at a farmer’s market are shockingly dull! I’ve actually been surprised by knives that people that people have given to me to sharpen that they have actually been using. I had one guy give me a chef’s knife that was literally as dull as a butter knife. I couldn’t even imagine using it. The thing wouldn’t cut; it would just bash and smash and crush its way through food. So I can understand why 120 grit would work well in a market environment and make quick work out of reforming an edge.
I just did the creepy three finger test on a knife that was 215 BESS. I’ll save that for another post.
I'm sure that you have learned a lot sharpening at a busy market, sharpening lots of knives in various condition. I'm glad you are posting here, and appreciate you sharing your knowledge and experience.
I think there is a lot more we can discuss about this. You have brought up some interesting methods and ideas that seem to be working well for you, so thanks. The thing that I don’t like about your post is that now I have more work and experimenting to do!