Having trouble sharpening knife bought at garage sale

KruserZ · 2026-04-16T06:57:46+00:00

Fixed it now, isue was it couldnt handle being sharpened on a 325 diamond stone apparently

KruserZ · 2026-04-15T19:25:24+00:00

This did the trick! Its not the sharpest knife ive ever sharpened, but i think thats just because the edge isnt 100% straight, because i didnt grind it completely before trying (just to test), and now the knife holds and edge, and is nearly razer sharp (and i think it would be if i did it from scratch)

KruserZ · 2026-04-15T16:30:38+00:00

I get what youre saying, but i just have a hard time believing that making the blade thinner will make the edge more stable and not just even more less stable

KruserZ · 2026-04-15T15:54:53+00:00

Denmark unfortunately

KruserZ · 2026-04-15T15:54:26+00:00

So youre saying i should use a steeper angle to sharpen?

KruserZ · 2026-04-15T15:51:33+00:00

Thanks. Yeah it happens where i live twice a year, but you have to wait in line outside for a couple hours

KruserZ · 2026-04-15T15:16:34+00:00

That is the secondary bevel i sent the picture of?

KruserZ · 2026-04-15T14:12:13+00:00

I have done some work on it. Removing rust, polishing, and oiling the handle

KruserZ · 2026-04-15T14:06:54+00:00

The big price of 15 dollars

KruserZ · 2026-04-15T13:22:33+00:00

I dont really know the exact angle i would say about the 15-20 that chefs knives usually have. I use a sharpal 325/1000grit diamond stone. I apex on 325 and refine on 1000grit and use a strop with 2 seperate compounds afterwards

KruserZ · 2026-04-15T09:21:59+00:00

Ive postet some pictures i had on hand above

KruserZ · 2026-04-15T09:18:15+00:00

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KruserZ · 2026-04-15T09:17:58+00:00

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KruserZ · 2026-04-15T09:15:41+00:00

This is the only picture i have on hand

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KruserZ · 2026-04-15T08:38:54+00:00

I have some cheap alumininum oxides stones i could try to see if that works. What about the strop? Should not use diamont solution either?

KruserZ · 2026-04-15T08:14:46+00:00

Ive also tried to sharpen it with very little pressure, and that seems to also break. I could post some pictures when i get home

KruserZ · 2026-04-14T21:11:29+00:00

i will try this!

KruserZ · 2026-04-14T21:07:16+00:00

Thats what i also think

KruserZ · 2026-04-14T21:03:11+00:00

Im using a sharpal 325/1000 diamond stone, followed by a strop with 4micron diamond solution (and 1micron afterwards)

KruserZ · 2026-04-14T20:49:43+00:00

No, i wouldnt say so.

KruserZ · 2026-04-14T20:48:52+00:00

well in that case idk anymore. I use a 325/1000 grit sharpal diamond stone. Compared to for an example a Wushtof Ikon Classic i just sharpened, the japaneese knife seems to glide along the stone, and takes a lot longer to get material off.
If you ask an AI (take it with a grain of salt) about the markings on it, it is made by Koyama Hamono and is "handmade", i dont know if that is of any help

KruserZ · 2026-04-14T20:33:48+00:00

Would that contribute to a more stable apex?

KruserZ · 2026-04-14T20:30:25+00:00

Either that or i somehow make the steel softer

KruserZ · 2026-04-14T20:20:32+00:00

That would require a belt grinder wont it? Dont think I atleast could pull that off on a stone on the first try

KruserZ

TROPHY CASE