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> More on knife sharpening, study from University of Waikato, NZ.
More on knife sharpening, study from University of Waikato, NZ.
@ 01:55 pm (GMT) |
Warrick EdmondsFurther to knife sharpening, check out this study on the effect of two different knife sharpening methods carried out by University in Hamilton, here's the link;https://waikato.researchgateway.ac.nz/bitstream/handle/10289/10004/KnifeSharpnessAndDurability-MulderScott2016.pdf?sequence=2&isAllowed=y I've read elsewhere that belt type sharpeners produce an edge that deteriorates quickly due to overheating the thin steel. cheers Warrick Edmonds Riflebirdknives.com |
Replies
@ 09:28 pm (GMT) |
Andrew MurrayRe: More on knife sharpening, study from University of Waikato, NZ.Looks good mate. Cheers for the linkBy the way I tried stropping my knives after a sharpening session. And my goodness the difference was phenomenal. I had mistakenly assumed it was no benefit to such a thick edge (comparing to my straight razors). Just great. Also tried the 30° angle too but have not had any hard use to really get good info on its effectiveness yet. |
@ 11:08 pm (GMT) |
Paul LevermanRe: More on knife sharpening, study from University of Waikato, NZ.I cannot sharpen any blade to any degree of usefulness. If you were to give me a blade to sharpen, you would be better off to just turn the knife around and use the handle. I've been trying to succeed at sharpening for over half a century. Books, videos, tutors, gadgets, tools, kits....just about every method I could find. The only method/gimmick that gives me any measurable amount of success is the hand held, V-groove (carbide?) stone. And even with this, it is possible for me to have to re-do my efforts. On the other hand, give me a single cut file and I can take any axe, hatchet, lawn mower blade or machete and make it rival Andrew's razors. Go figure. |
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@ 09:34 am (GMT) |
Andrew MurrayRe: More on knife sharpening, study from University of Waikato, NZ.Whatever gets the job done mate. I'd say send them over to me but Canada to Australia might cause some issues haha. |
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@ 11:54 am (GMT) |
Warrick EdmondsRe: More on knife sharpening, study from University of Waikato, NZ.Andrewwhen you say 30 degrees, that's 15 each side eh. I've been using that angle since reading the report and it works well for me. I used to use 20 but 15 is better if you have a good steel that will hold an edge. Talking about good steels, I'm going to talk about some experiments I've been doing in another post. cheers Warrick Edmonds Riflebirdknives.com |
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@ 04:37 pm (GMT) |
Andrew MurrayRe: More on knife sharpening, study from University of Waikato, NZ.Yes haha. Not a 60° edge. 15 each side. The blade I have is 440 stainless.I ended up buying a cheap diamond plate. I was wasting stones more expensive than the knife getting it sharp. |
@ 08:53 pm (GMT) |
Cor NepgenRe: More on knife sharpening, study from University of Waikato, NZ.Below is a link to a long but quite informative sharpening video. Might help some I think it covers most aspects of blade geometry and sharpening. It helped me understand one or two things a bit better.https://www.youtube.com/watch?v=C3TzAkJc-eg Perhaps skip through bits you find boring as it does cover quite a broad number of aspects. |
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