It seems that most every sharpening method have the same things in common--create a wire edge and strop it off. That is, sharpen to a burr and remove the burr with a superfine abrasive. Traditionally, stones we used to make the wire edge and leather was used to strop.
In my shop I use belts, stones and a sharpening wheel. Although there are many ways to create a super sharp edge, I have found this method to be quick and easy.
This is knife had some nasty chips. I could take them out, but needed to be sure of the geometry. This is an unusual knife with a semi-convex asymmetrical grind. Meaning, it has a convex grind on one side and a flat grind on the other.
A view of the edge geometry indicates an intentional right-handed slicing type grind. I can now use the belt grinder, stones and strop to sharpen this knife.

With less abused knives I won't need this step. The chips in the edge of this blade warrant some extra grinding.

After putting some masking tape on the spine and top of the blade I setup the Ruixin Pro and adjust the angle of the stone to match the secondary bevel angle.

Another few passes with a 600 grit stone.


Burrs tend to break off and dull the edge more quickly. Stropping will remove any burr and leave a razor sharp cutting edge that is less prone to chipping.

The result is a shaving sharp knife.
1 comment:
Nice post.
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