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TOPIC: Angle Recommendations for Wusthofs

Angle Recommendations for Wusthofs 1 month 1 week ago #18369

  • Spagery
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I just stropped the trailing edge stroked knife with the leather strops and I cant detect any kind of microbeveling on this blade now like I just seen on the leading edge done blade.

Iam thinking that the back of the bevel is fatter and I will need to hold those strops at the top and maybe put more pressure on them to bend over the bevel now. Maybe even go up a degree, which is surprising.


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Angle Recommendations for Wusthofs 1 month 1 week ago #18370

  • razoredgeknives
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Ahhh, if I had to guess what is happening, it is this.

When you did the edge leading passes then the stone was actually "tilting" over the edge of the knife (you were putting pressure at the top and the rods aren't long enough to compensate if you don't alter your hold). This created a bevel at the very edge that was actually steeper than what you intended it to be and is due to the slop in between the paddles/rods/base joints.
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Angle Recommendations for Wusthofs 1 month 1 week ago #18371

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I just re-stropped the leading edge stroked knife up 1 degree and I started to see some improvement. So I went up another degree and did more stropping.

It is removing the microbevel but its taking alot of work with the strops.

Yea it could have something to do with the slop or maybe the pile up of the metal.
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Angle Recommendations for Wusthofs 1 month 1 week ago #18372

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Someone else should try to recreate the micro bevel I got on the leading edge stroked knife.

Sharpen a blade from 100 grit up to 1000 with leading edge strokes at 20 degree, and then switch to the strops keeping the angle the same and see if it makes a microbevel after a bit of stropping.


If we can keep the slop to a minimum and still see the microbevel it means the cause is the metal piling up behind the bevel.


With the microscope the reflecting light has to be at just the right angle or else its hard to even see the microbevel, so this is kinda tricky.
Last Edit: 1 month 1 week ago by Spagery.
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Angle Recommendations for Wusthofs 1 month 1 week ago #18373

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Ive never stropped my kitchen knives before.

Usually we just stone them down to the finest stone and that is the edge we use. And we do it with leading edge strokes on the stones because it gives the blade a better slippery feel on the board.


Ive got the 1200 / 1600 paddles coming and my plan was to bring my knives up to their finish and not even use the strops on my own kitchen knives.
Last Edit: 1 month 1 week ago by Spagery.
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Angle Recommendations for Wusthofs 1 month 1 week ago #18374

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Spagery wrote:
...it means the cause is the metal piling up behind the bevel.

not sure I understand what you are meaning...?
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Angle Recommendations for Wusthofs 1 month 1 week ago #18375

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razoredgeknives wrote:
Spagery wrote:
...it means the cause is the metal piling up behind the bevel.

not sure I understand what you are meaning...?


When we are doing the trailing edge strokes we are pulling the metal out into a wire at the tip of the edge.

But when you do the leading edge strokes the Opposite is happening. The metal that would normally form into the wire is drawn or cut back and it piles up behind the bevel making it fatter there.


As seen in this thread:

www.wickededgeusa.com/forum/10-advanced-...imitstart=0&start=48
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Angle Recommendations for Wusthofs 1 month 1 week ago #18376

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So I think when the strop is hitting the high point of the back of the bevel it is bending there instead of at the edge like it would do with trailing strokes.
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Angle Recommendations for Wusthofs 1 month 1 week ago #18377

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After stropping the leading edge knife for awhile to try and remove the microbevel at +2 degree's ive got it mostly removed by the strops.



And it seems like the cutting board bite has indeed returned.


When I first tested the stropped knife on the board it had an Invisible 1000 grit microbevel and it slid on the board just fine. But after looking at it with the microscope it revealed the microbevel to me and now I can see why the the knife slid on the board.

With all the trailing edge stropping I had to do to remove the microbevel from the edge ive thinned out the bevel and created a wire on the edge again.


Iam heading towards the conclusion that a Stone finish with leading edge strokes is better for Kitchen knives.
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Angle Recommendations for Wusthofs 1 month 1 week ago #18378

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The 1000 grit microbevel still had a "true edge" even tho I put it to the strops.

Because no metal was drawn out over the edge to make a wire.

But after alot of stopping with a trailing edge technique it has drawn the wire out onto the edge.
Last Edit: 1 month 1 week ago by Spagery.
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