"Micro serrations" possible w/ Sharpmaker 204?

[Jeff/1911]

Folks,



Can I use the stones that come with the Sharpmaker to accomplish this effect? There are a couple of knives with which I'd like to experiment with this technique. If I like the results then it may help me to decide upon plain edges on some of my future knives as opposed to serrated blades.



Thanks, Jeff/1911.

[Clay Kesting]

Jeff,

The grey stones will give the desired "micro serrations", however I find that even the white stones create enough tooth for my needs. Just don't go to an ultra-fine stone or stropping which create a really polished edge. Best bet is to get a couple of scraps of the material that you are most likely to cut and then experiment with the edges created by the different stones.

Clay

Don't worry that the world might end tomorrow, in Australia it's tomorrow already.

[Jeff/1911]

Clay,

Hey, good idea. I will try cuts using the knife after the sharpening cycle with each stone. Mainly, I wanted to determine whether the 204's rods would give the micro serrated effect at all; whether the grit level was in the correct ballpark. I thought that I may require much coarser stones perhaps.

I haven't been stropping yet. To do this, do you use a leather strop? I'd like to try this on my Calypso's.

Thanks, Jeff/1911.

[Clay Kesting]

Jeff,

I actually don't strop very often, I usually just give a few light strokes on a smooth steel after the white stones. I have a scrap of belt leather that I sometimes strop on, but you can also use the cardboard on the back of a note pad. Some people like to rub a bit of metal polish into the cardboard and I have used jewellers rouge on a leather strap in the past. Even a few (very careful <img src="smile.gif" width=15 height=15 align=middle>)strokes on the thigh of your best blue jeans will polish the edge up a bit. Just remember that stroping is done spine first <img src="smile.gif" width=15 height=15 align=middle>. This is an interesting site for information on strops and steels http://www.handamerican.com/. BTW I use use a folding steel from Razor Edge http://www.razoredgesystems.com/

Clay

Don't worry that the world might end tomorrow, in Australia it's tomorrow already.

[Jeff/1911]

Clay,

Thanks for the tips and the reference information.

Jeff/1911.

[Jeff/1911]

Clay,

I have a steel that came with my Henckel kitchen knife set. Would this be good to use? As I understand from past readings, a steeling now and then can extend the useable lifetime of an edge between sharpenings considerably. Has this been your experience?

Jeff/1911.

[Carlos]

Just to let you all know you should not use your serrated edges on the med stones as they prematurally wear the corners down.
Once and a while is ok but not frequently

[Clay Kesting]

Jeff,

I prefer a smooth steel, but the steels in most kitchen sets are grooved. The purpose of steeling is to realign the edge, however the grooved steels are very aggressive and will also remove some metal. Smooth steels are fairly hard to find, Dick make them but they are very expensive, at least in this country. I like the Razor Edge steels because their small diameter concentrates pressure on a small area. Sal has taken the Razor Edge rods out of the handle and rests them in the grooves of the Sharpmaker stones to get the right angle. Hock tools make a larger diammeter smooth steel which I am told will fit nicely in the slots in the Sharpmaker http://www.hocktools.com/products.htm.

I steel frequently between sharpening. Always before I use the Santoku and usually before I put away the knife I've been carrrying that day. It does seem to extend the life of the edge.

Clay

Don't worry that the world might end tomorrow, in Australia it's tomorrow already.

[Jeff/1911]

Clay,

Thanks for all the help. The steel I have looks very smooth. I may give it a try. I should use the same angle for steeling as I do for sharpening, should I? I figured so, but wasn't sure.

Jeff/1911.

[Clay Kesting]

Jeff,

John Juranitch (Razor Edge) recommends steeling at an angle slightly greater than the angle of the bevel. Here is a link to an old article by him http://www.ameritech.net/users/knives/Juranitch1977Feb.htm. which has some excellent micrographs of a steeled edge.

Clay

Don't worry that the world might end tomorrow, in Australia it's tomorrow already.

Edited by - Clay Kesting on 5/31/2001 2:50:08 PM