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TOPIC: Today at the farmers fare i got over 20 knives.

Today at the farmers fare i got over 20 knives. 1 year 2 months ago #11622

  • tuffybraithwaite
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one was this Vitorinox. one of my fellow vendors is a seafood guy and he fillets fish and about 90% of his customers want them skinless.

at closing, he brought me one of his skinning knives to sharpen and return next sat. - market is on sat. 3 hrs.

so, what do you think is the best way to sharpen this knife for skinning - ?...it is not dull, but almost.

angle appears to be 17 to 18* by eye.

my paddles stop at 800/1000 dia. and i have coarse and fine ceramics also.

leather with 10 & 14 WE paste and 20z bottle of ken's #0.25 cubic boron nitride from my EP days.

please advise

thanks

max
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Re: Today at the farmers fare i got over 20 knives. 1 year 2 months ago #11625

  • Mikedoh
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I defer to the gurus on here, but I'd mark the edge with a sharpie to find the current angle and use that.
Many people on here seem to prefer the edge left by the 1000 diamond for hunting and fishing.
Even of they produce a shiny show blade, and it's a knife the use, the will make a micro bevel with the 1000 diamond
because of how it performs.

You could also add a micro bevel , say if sharpened at 18/side, make a micro bevel at 20/side which would make sharpening quicker next time.

Hope that's some help
Last Edit: 1 year 2 months ago by Mikedoh.
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Re: Today at the farmers fare i got over 20 knives. 1 year 2 months ago #11629

  • PhilipPasteur
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Is there anything on the knife that identifies it to where you could find out what kind of steel it is made from, the hardness? To me, quite a large influence on what I will try on a given blade is determined by the type of steel that I will be dealing with.

With some of the lower grade steels that may be hardened at Rc under 56 or so, you are probably better off staying close to the factory grind. If it is a better grade and harder, it should support (in general) a more acute angle. Lower angles do reduce cutting effort.

Clay has reported that he likes a micro-bevel with the 1200 ceramics (IIRC) for field dressing game (after full edge refinement). I think the tooth thing is fine for vegetables and fibrous materials. I think if I was doing a filet knife I would go as refined as possible.

There is an advantage if you will be seeing this person regularly. You can try something and see what he thinks about the performance then go from there. Once you have the angle, it is not hard nor very time consuming to add a bit of tooth... or do a bit of stropping for them. That would give you a good learning opportunity and maybe get you a customer for life...
Phil

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Last Edit: 1 year 2 months ago by PhilipPasteur.
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Re: Today at the farmers fare i got over 20 knives. 1 year 2 months ago #11630

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Mikedoh wrote:
I defer to the gurus on here,...

I don't think you need to defer to anyone. :)
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Re: Today at the farmers fare i got over 20 knives. 1 year 2 months ago #11631

  • tuffybraithwaite
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PhilipPasteur wrote:
Is there anything on the knife that identifies it to where you could find out what kind of steel it is made from, the hardness? To me, quite a large influence on what I will try on a given blade is determined by the type of steel that I will be dealing with.

With some of the lower grade steels that may be hardened at Rc under 56 or so, you are probably better off staying close to the factory grind. If it is a better grade and harder, it should support (in general) a more acute angle. Lower angles do reduce cutting effort.

Clay has reported that he likes a micro-bevel with the 1200 ceramics (IIRC) for field dressing game (after full edge refinement). I think the tooth thing is fine for vegetables and fibrous materials. I think if I was doing a filet knife I would go as refined as possible.

There is an advantage if you will be seeing this person regularly. You can try something and see what he thinks about the performance then go from there. Once you have the angle, it is not hard nor very time consuming to add a bit of tooth... or do a bit of stropping for them. That would give you a good learning opportunity and maybe get you a customer for life...
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These numbers
5.4723.30
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40645
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Re: Today at the farmers fare i got over 20 knives. 1 year 2 months ago #11633

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Google is your friend...

Victorinox Fibrox Slicer 12" Granton Edge
Ref #5.4723.30 - 40645
Steel: High Carbon Stainless Steel
HRC: 56
Construction: Stamped

Handle Material: Nylon Fibrox
Handle Style: Partial Tang, Molded
Bolster: None
Edge Angle: 20 degrees
Attributes: optimal steel composition and processing creates a blade that is easy to sharpen but holds its edge
Origin: Switzerland

www.swissarmy.com/us/app/content/custome...rinoxSwissArmyKnives

Q. What is the makeup of steel?

A. All Victorinox knives are high carbon, stainless, first grade, A-quality stainless steel, x 50 CrMo. They are tempered to a 55-56 HRC hardness for optimum edge retention.


Does not say much in the steel description, but with the hardness, I think I would stay at or close to the factory angle.
Phil

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Last Edit: 1 year 2 months ago by PhilipPasteur.
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Re: Today at the farmers fare i got over 20 knives. 1 year 2 months ago #11634

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zknives.com/knives/kitchen/misc/articles...oser/kksteelp2.shtml
zknives.com/knives/steels/x50crmov15.shtml

X50CrMoV15
- German steel. Very stain resistant. Other than that not much to speak of. The cryptic X50CrMoV15 stands for 0.5% carbon, the other 15% is composed of 14% or 14.5% of Cr, some Mo and V. I don't know who in German marketing came up with the idea to use X for Carbon, in periodic table it's C. 0.5% C content means, by definition X50CrMoV15 isn't a high carbon steel, despite of some marketing claims. In fact it has less C content compared to 440C steel. However, it's plenty tough and resists corrosion well. If you don't want to bother maintaining your knives this is a good choice. Except for the low edge holding ability of course. In the end, you end up sharpening it a lot more often, so low maintenance statement is really arguable. Used by Wusthof, Victorinox and others in their high end knives. Ref - X50CrMoV15 Steel Composition.

In other words... not much to write home about. Again, probably stay with the factory bevel. Try some different finishes for the guy and see what he likes.
Phil

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Re: Today at the farmers fare i got over 20 knives. 1 year 2 months ago #11641

  • cbwx34
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tuffybraithwaite wrote:
Today at the farmers fare i got over 20 knives...

Looks like business is growing fast! :woohoo:

So, is there an Industrial Model upgrade in your future? ;)
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Re: Today at the farmers fare i got over 20 knives. 1 year 2 months ago #11650

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cbwx34 wrote:
tuffybraithwaite wrote:
Today at the farmers fare i got over 20 knives...

Looks like business is growing fast! :woohoo:

So, is there an Industrial Model upgrade in your future? ;)
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if there was a list for one, i would be on it.

i need to speed up somehow.
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Re: Today at the farmers fare i got over 20 knives. 1 year 2 months ago #11652

  • PhilipPasteur
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And I thought you wanted information on sharpening the Victorinox knife...???

Guess I wasn't paying attention...
:evil: :P
Phil

MAX 2001-2013
Hoping there is that bridge!
I miss you Buddy!
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