 The Oboe BBoard
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Author: jendereedknife
Date: 2007-11-19 21:43
Dear Max,
It sounds like your knife needs to be "re-shaped". Can you post a picture of the knife?
The tendancy for free-hand sharpening on sharpening stones is to raise the angle as you sharpen. This rounds over the edge and eventually ends in needing to raise the knife to a 45+ degree angle in order to get a burr. This situation is compounded with the dip that occurs in the stone while sharpening. The stones must be kept flat to reduce the rounding effect.
Crock sticks only work until the edge angle conforms to the angle of the sticks, then it is no longer effective.
Also, even if your sharpening technique is good and your stones flat, most knives get thicker as the edge moves up toward the spine of the knife. This area right behind the edge, called the relief, needs to be thinned out in order to keep the edge angle consistant over time .
Depending on the condition of your knife, thinning out the relief may take a considerable amount of work. I offer reed knife sharpening services, and Ann Hodge from Hodge Products, Inc also offers reed knife sharpening services.
Sincerely,
Tom Blodgett
President,
Jende Industries, LLC
www.jendeindustries.com
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Schell |
2007-11-19 20:16 |
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Bobo |
2007-11-19 21:01 |
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jendereedknife |
2007-11-19 21:43 |
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johnt |
2007-11-20 16:25 |
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