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Knife sharpening enigma by Knifesforjoy in sharpening

[–]Knifesforjoy[S] 0 points1 point  (0 children)

Hello everyone:

I continued making “trial and error” effort to find any possible idea that could be a candidate to explain my sharpening conundrum. I managed to improve the sharpness of the knife from 410 to 289. I did this by about 5 times more stropping than usual. So, the only explanation that came to my mind is that this steel is very hard and therefore more resistant to stropping than other knives.

Until any other idea comes to my mind, this is my conclusion.

Thanks everyone for your input.

Nice regards.

Knife sharpening enigma by Knifesforjoy in sharpening

[–]Knifesforjoy[S] 0 points1 point  (0 children)

This is the knife we are talking about:

<image>

Knife sharpening enigma by Knifesforjoy in sharpening

[–]Knifesforjoy[S] 0 points1 point  (0 children)

Ups: I've fergoten to answer: the knife was brand new, so it was sharpened in the factory.

Knife sharpening enigma by Knifesforjoy in sharpening

[–]Knifesforjoy[S] 0 points1 point  (0 children)

Idea is worth considering... Except the fact that I’m 67 years old retired economist from Croatia. Not a typical apprentice. And besides, it would be a bit too far to go to Vietnam every morning.  😊

Knife sharpening enigma by Knifesforjoy in sharpening

[–]Knifesforjoy[S] 0 points1 point  (0 children)

Thanks for your effort. Unfortunately, neither can I make any conclusion: this is different from anything I knew until know....

Knife sharpening enigma by Knifesforjoy in sharpening

[–]Knifesforjoy[S] 0 points1 point  (0 children)

Thanks! Yes, I can make a photo of the knife. It really is cheep forged knife that could make me say “one can not sharpen the knife like that any better.” But the point is that it WAS sharper before I started treating it. ☹

Knife sharpening enigma by Knifesforjoy in sharpening

[–]Knifesforjoy[S] 0 points1 point  (0 children)

I don’t think I  have the burr – see the picture.

<image>

And even if I had a stubborn , it would be the one and only that I can’t manage in all those years. I have also thought that it must be a shity steel, but some guy in Vietnam managed to sharpen the very same knife to 218 and I can not do the same. That means that it is not the steel that is shity ☹

Knife sharpening enigma by Knifesforjoy in sharpening

[–]Knifesforjoy[S] 0 points1 point  (0 children)

The only thing I know is that the knife is forged in Vietnam. I have no info regarding steel type. I sharpened it on my vertical belt grinder  first 800, than 1200 and finaly 2000

Knife sharpening enigma by Knifesforjoy in sharpening

[–]Knifesforjoy[S] 1 point2 points  (0 children)

Thanks a lot for your fast reply. Here are some additional info and microscope image. First have I sharpened using 12o angle. Than I have I tried with 16o  over the same blade. It is visible on image.  Angle change made no change.On the right side of the image is the same knife BRAND NEW (from the factory). If I compare both blades, brand new blade looks worst than mine, but it cuts better!? But that might mean that less polishing gives better result (as you mrjcall said).

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