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Post by robin on Jun 22, 2018 15:53:57 GMT
Yea. And feeling the edge and burr. Checking performance. Sebastians edge he sharpened on my knife was imparting cutting a bit for me, I "thinned" it right away after testing, and I felt retention was much better with my own edge.
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Post by BastlWastl on Jun 22, 2018 16:00:19 GMT
For having seen it quite a lot, the sharpening of Robin goes through having a very very low angle at low and medium grit. Then it does a deburring on a fine stone at a more obtuse angle, which makes a micro bevel. This bring the best of two worldm IMHO: you get smth super thin and stable. (Robin I think this is what you do, please amend if it is not correct). Now, coming back on the test made here. They do not show that edge rentetion is better at 20deg. They show that the knife cuts better. Actually the retention is worth because the drop in ability to cut is higher for small angle. But the ince low angle cut better, it still performs better than obtuse angle. Excuse öy bad typing: i have a broken hand after surgery, and I am high with anti pain pills. EDIT: now, i do not like speaking about angles, with free hand sharpening, it has a lot to do with feelings.
Freehand is always a kind of guess what angle.... No problem with that. My first try was the following. 2 Blades, one out of 1.2562 made by myself, and a Kyoshi Kato knife... both testet very long time with my freehand experience. I gave the this two knifes to a guy dieter and he sharpened on guidet Bogdan system.... I was very excited about his sharpness.... And again i tryed something else, and gave the knives to Yu Kurosaki to confirm that i`am not too stupid too do freehand sharpening. The outcome was the guided sharpening was very much better, that`s it. Greets Sebastian.
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Post by robin on Jun 22, 2018 16:01:19 GMT
Yes now we're getting clearer What I'm not sure about is if I agree about the microbevel angle benefits from being that high inclusive angle as wastl uses. Atleast not for the knives I use. But I freehand and go by feeling the edge mostly. Maybe I do 30-35 for the finishing strokes. But what almost every knife needs, is imo a good coarse low angle sharpening, and they will cut better If I understand this correct, you are setting a higher angle edge on the blade by deburring it on the leather, right? I mean it would be very small/thin but you raise the angle for it, correct? If so, you don't have a 20° angle at your knives cutting edges and therefore we are essentially the same Opinion here 😅. Regards Benjamin Yes within this small geek community. But for everyone else I find it better to say sharpen low and deburr or microbevel to deburr most helpful/succesful. Most "novice" sharpeners and among tge woodcarvers too, strop on something with give, loaded with abrasive wax or paste.
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Post by suntravel on Jun 22, 2018 16:44:24 GMT
Maybe some missunderstanding here What Robin calls sharpening is for me thinnig an what he calls finishing strokes ist for me sharpening. My knifes usually are made with a very small bevel at an higer angle, an i only Need to touch up this bevel with a few strokes on fine Stones. Only after 20 or more touchups they need to be thinned again. Regards Uwe
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Post by robin on Jun 23, 2018 12:08:15 GMT
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Post by suntravel on Jun 23, 2018 15:17:17 GMT
Well swedish cousine is also not really my taste
Regards
Uwe
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Post by robin on Jun 23, 2018 16:42:35 GMT
Well swedish cousine is also not really my taste
Regards
Uwe
I saw on another video there dogs going crazy about it, so you definately need a can to try 😇
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Post by Peter on Jun 23, 2018 16:56:01 GMT
Your daily breakfast?
Bon appétit!
JJB
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Post by robin on Jun 23, 2018 17:04:59 GMT
Your daily breakfast?
Bon appétit!
JJB
Of course 🤗 when I invite for "open smithy" I should serve this. I hear it's not so bad, just the smell and extremely salty. Guess I need to try it soon.
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Post by Kozuka on Sept 25, 2018 17:45:10 GMT
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Post by BastlWastl on Sept 25, 2018 17:48:17 GMT
Ja jetzt kommen die Jungs da drüben auf das gute Zeug .... Hat ja lange genug gedauert ..... Sag ich ja schon seit Jahren. grüeß wastl.
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Post by Kozuka on Sept 26, 2018 5:59:22 GMT
Ja jetzt kommen die Jungs da drüben auf das gute Zeug .... Hat ja lange genug gedauert ..... Sag ich ja schon seit Jahren. grüeß wastl.
Jau, ein toller Stahl. Schade das sie nicht 1.2519 im direkten Vergleich dabei hatten. Wäre mal interessant gewesen.
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Post by suntravel on Sept 26, 2018 6:46:07 GMT
C60 gefolgt von 1.2842 sind da aber ganz vorn und ATS-34 bei passender WB gleichauf mit 1.2562
Gruß
Uwe
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