11-19-2017, 12:11 AM
(This post was last modified: 11-19-2017, 12:17 AM by KnifeGrinders.)
My thoughts sing in unison with Grepper's.
What helped my understanding was when I questioned myself why knife grinders are so bothered to raise a nice even burr, when straight razor sharpeners do not.
Straight razor typical sharpening routine is similar to ours in major steps - they start with setting of the bevel with an abrasive in the 1000 grit range, BUT take extra care not to raise any burr, this is easily achieved with alternating x-strokes. Most then go straight to stropping; others may progress to grit #4000, or some freaks even up to 16K, then to stropping.
WHY knife sharpeners NEED to raise the burr by repeated abrasion of one side of the blade? - we just cannot get a sharp edge without raising a tiny and symmetrical burr on each side.
I won't be insulting intelligence of the forum fellows by giving direct answer, moreover that Grepper has given it above by at least 4/5th.
What helped my understanding was when I questioned myself why knife grinders are so bothered to raise a nice even burr, when straight razor sharpeners do not.
Straight razor typical sharpening routine is similar to ours in major steps - they start with setting of the bevel with an abrasive in the 1000 grit range, BUT take extra care not to raise any burr, this is easily achieved with alternating x-strokes. Most then go straight to stropping; others may progress to grit #4000, or some freaks even up to 16K, then to stropping.
WHY knife sharpeners NEED to raise the burr by repeated abrasion of one side of the blade? - we just cannot get a sharp edge without raising a tiny and symmetrical burr on each side.
I won't be insulting intelligence of the forum fellows by giving direct answer, moreover that Grepper has given it above by at least 4/5th.
http://knifeGrinders.com.au