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Re: Reed making

Author: jendereedknife
Date: 2007-10-28 21:47

Keeping your reed knife sharp is (or, should be) easy.

Most knives are not sharp when you buy them in the first place, and if they are, then they are not tailored for reed making (right or left burr). Diamond stones are generally too coarse, and remove too much metal too quickly. India stones loose their shape too quickly and are not fine enough for making effortless scrapes. (I also personally don't like using oil for sharpening - it is not hygienic and is messy.)

I have found that most people use either timed sharpening or a specific number of strokes in order to sharpen. In the time sharpening, "5 minutes on this stone has to be enough". Specific strokes is about 20, right?

What is most important when sharpening are your angles and your consistancy in holding those angles. Try using a penny as a height guide. Set the spine of the knife on the penny and make a scrape. Reset the knife and take another scrape... The height can be adjusted to meet your needs by adding more pennies. The tendancy is to raise the blade too far, too fast. The key is to sharpen until you get a burr. If there is no burr, then there is no edge yet.

Good luck!

Sincerely,

Tom Blodgett
President,
Jende Industries, LLC
www.jendeindustries.com

Post Edited (2007-10-28 21:48)

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