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TOPIC: Today at the Whole Life Market sharpening

Re: Today at the Whole Life Market sharpening 1 year 1 month ago #12140

  • JasonReep
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Max great video as always. I have a couple Benchmade knifes they are great knifes worth a few $ too.

Jason
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Re: Today at the Whole Life Market sharpening 1 year 1 month ago #12145

  • mark76
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tuffybraithwaite wrote:

tomorrow i will use gopro set at 1080 - narrow and panasonic - u will see much improvement.

Ah, GoPro. I guess I'll have to get that one :) . Really interested in your 1080 vid!
Last Edit: 1 year 1 month ago by mark76.
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God it was slow today at the fare 1 year 1 month ago #12272

  • tuffybraithwaite
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vid is like 10.5 mins.

i have questions regarding Infidel - Model: 3300BK - sharpening in two weeks - please advise on thoughts and opinions - seems to be wide angle and narrow - but boy what a kewl knife...omg

then one of my younger gold hunting friends is a chef at local seafood restaurant and tonight he dropped his Shun SGE0707 and small piece of the tip broke off - i also need thoughts and opinions on repairing.
thanks
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Re: God it was slow today at the fare 1 year 1 month ago #12274

  • LeoBarr
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I would take the edge up to the point on the Shun it is hard to see whether the knife has been sharpened a lot from the picture my Shun has a thinning bevel behind the primary - cutting bevel which is highly polished and is probable about 5mm wide when new but that angle is very low but if that is not present I would put in a bevel behind the cutting bevel which should be 16Ëš the thinning bevel I would do as low as you can get I managed to get an angle of about 8.5Ëšfor this on my EP but even if you can only get to about 13Ëš this will do the cutting bevel should not be any wider than 1mm preferable 0.5mm. This will ensure a very keen edge plus since he is a friend I would take the edge as far as possible - to the strops . I would avoid any grit lower than 200 on such a steel it may take a bit longer but this is a very expensive Shun probable in the region of 200$ mine is more an entry level Santoku 32 layers of damascus steel cladding a VG10 core
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Re: God it was slow today at the fare 1 year 1 month ago #12275

  • tuffybraithwaite
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LeoBarr wrote:
I would take the edge up to the point on the Shun it is hard to see whether the knife has been sharpened a lot from the picture my Shun has a thinning bevel behind the primary - cutting bevel which is highly polished and is probable about 5mm wide when new but that angle is very low but if that is not present I would put in a bevel behind the cutting bevel which should be 16Ëš the thinning bevel I would do as low as you can get I managed to get an angle of about 8.5Ëšfor this on my EP but even if you can only get to about 13Ëš this will do the cutting bevel should not be any wider than 1mm preferable 0.5mm. This will ensure a very keen edge plus since he is a friend I would take the edge as far as possible - to the strops . I would avoid any grit lower than 200 on such a steel it may take a bit longer but this is a very expensive Shun probable in the region of 200$ mine is more an entry level Santoku 32 layers of damascus steel cladding a VG10 core
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thanks leo

the knife is extremely sharp, but looking closely, it has many many micro chips.

please advise

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Re: God it was slow today at the fare 1 year 1 month ago #12276

  • tuffybraithwaite
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i would like to use the WE to sharpen, but i do have a fairly good set of waterstones, but nothing finer than 10,000.

more opinions please
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Re: God it was slow today at the fare 1 year 1 month ago #12277

  • Mikedoh
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On the Infidel . . . I have one and have not sharpened it . . . I don't see it being used for anything more than very light duty and show. Can't see the mechanics of it holding up to very much strenuous use, or strictly as an offensive/defensive knife. It's D2 steel, so it should be able to take and hold a keen edge, so 20-22 per side?

What's the owners intended use for it? Very fun to play with. One thing I would do for sure is tape it off to keep debris out of the action.

I think you did a great job on the tip of the last kitchen knife you repaired, so just follow your own judgement. No real opinion as to angle since I'm not versed in expensive Japanese style knives. If there are lots of chips, are they from too shallow of a bevel, abuse/personal cutting style.
Personally, for the main edge, I would not bother going anywhere near a 10k stone. Maybe for the tip repair, but not the main edge.
Last Edit: 1 year 1 month ago by Mikedoh.
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Re: God it was slow today at the fare 1 year 1 month ago #12278

  • LeoBarr
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I think I would put quite a steep angle say 20-25Ëšon the edge first of all to both regain the tip and remove the micro chips I would keep checking it under magnification so that you do not take too much away and taking a bit more off the tip to remove the broken part then I would put the thinning bevel in as low as possible 13Ëš or less whichever is possible and work that almost to the edge it does not have to be quite to the edge since you will then sharpen that at 16Ëšl and as said I would avoid the really coarse grits if it really goes too slowly then use the 100 but ideally the 200 will do I would imagine that it should take around an hour or just over to complete. Having just discovered through these forums I would keep looking at it under magnification so as to not go too far which will help keep as much steel as possible.
I have taken a picture on my mobile of the edge on my Shun & put three green lines the first working down from the spine is the original thinning bevel then the second is mine and the third is the micro bevel .
photo_2013-06-28.JPG
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Re: God it was slow today at the fare 1 year 1 month ago #12281

  • cbwx34
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This was posted in another thread on a Shun (just for a bit of additional info... Leo's "Plan of Attack" sounds pretty good)...
wickededge wrote:
MartinSinger wrote:
Is it possible to achiever factory or better edges on Shun knives with the WE without using costly water stones? Has anyone tried using the diamond stones up to 1000 the finishing with wet paper to 3000 grit? The edges with this process have been excellent on carbon steel and a few Spidercos. Your experiences could possibly save me from a costly mistake.

Martin - I wouldn't hesitate a moment to do what you're talking about. I've had great results on a lot of Shuns doing just what you're suggesting. My advice is to go about it gently - they only need a tiny bit of work on the micro-bevel. Use a marker to find the exact angle match and then do a few stokes, probably with the 600# stones unless there are a lot of chips you want to take out, to raise a burr. Once you've raised the burr from each side, then proceed gently with the 800 and 1000 grit stones using alternating strokes and light pressure. Proceed to the 3k paper with the same technique and you should have great results.
Shun Sharpening
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UPDATE - tip fine- sharpening in progress 1 year 1 month ago #12288

  • tuffybraithwaite
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just finished up the 800's

all micro chips gone - set up - top two holes at D.5 - 1220*

i might leave it right there - i looks good.

but what if i wanted micro bevel on top - where do you think it should be in degrees?? - WOULD YOU RECOMEND ONE ??

thanks

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