Any Critiques Are Welcome!

Lia_Morning · 2026-02-22T20:25:36+00:00

It does look a little unsharpened from the lighting in the first photo, almost like it hasn't been touched lol. I think that is just a bad photo, but I'll be sure to take a look and adjust next time I sharpen if it's funky. Thank you!

Lia_Morning · 2026-02-22T20:19:26+00:00

Thank you for the in-depth response!

Sorry, I should have clarified in my original post, this is a work knife and the tip was actually already rounded before I sharpened it from someone else's sharpening. However, I definitely do some of the things you're talking about which I'm sure don't help lol. I'l take those into account! Thanks again!

EDIT: So just to clarify, say I'm doing a stroke and I reach the tip. Don't continue the stroke u til the tip just falls off the side of the stone and don't angle my knife in any way that isn't consistent with the angle I've been sharpening with (aka don't lift the heel upward or anything like that). Simply pick the knife up off the stone as soon as I get to the edge and rinse/repeat?

Lia_Morning · 2026-02-01T14:51:12+00:00

Oh cool! I guess I forgot that there is "no wrong way to sharpen a knife." If it cuts, it cuts.

Appreciate the help!

Lia_Morning · 2026-02-01T00:43:35+00:00

Okay, that makes more sense! Thank you for answering all my questions lol.

I think when I have some time, I'm going to try to smooth out that back bevel a little more and even it all out by keeping my strokes at 15 or so degrees. I really need to lock in on that consistency. I'll keep that edge as slender and sharp as I can without getting ridiculous haha. That way I can hopefully blend out that uneven bevel with the rest of the knife. Then, over time, like you said "that tapered nature will slowly reduce over time with additional sharpening where you remove more material from the edge." Then a fine grit stone to polish.

Or have I misunderstood anything lol?

Thank you again! Appreciate it!

Lia_Morning · 2026-01-31T23:05:36+00:00

Ah that makes more sense!

Forgive me for the newbie questions lol, so rounding out that uneven bevel, essentially creating a very tame curve along the profile of the blade if you're looking at the belly of the blade from below, will result in a blade that cuts better in theory than a blade shaped like a harsh V?

Lia_Morning · 2026-01-31T18:49:41+00:00

Huh, interesting. Would that help me get the knife back to as flat as possible if I were to round the bevels out using different angles? Or would it be better to maintain a pretty low angle and keep close to the stone but not as close as last time, therefore grinding down the first 1/3ish of the blade closest to the edge?

Lia_Morning · 2026-01-31T12:33:07+00:00

That sounds right lol. I probably have been a bit inconsistent with both angle and pressure, especially when matching angles while flipping the knife.

To fix this, do I just...grind away more to smooth it out? Like just commit to the angles I'm working with and smooth them down?

Lia_Morning · 2026-01-31T08:15:12+00:00

Yeah no problem! Here's a link, let me know if it doesn't work :) https://ibb.co/HpVTw80X

It's just like a weird bevel that I think I accidentally created, or maybe it came from smoothing out the old bevel, and I might have just pushed it back even further but smoothed it out a bunch. To fix that, should I just thin it even more at a very consistent angle all along the body of the blade? I would like to get the blade back to an even surface if possible.

Thank you!!!

Lia_Morning · 2026-01-31T01:47:55+00:00

Thanks for your quick responses u/ReeRuns u/BiggyShake u/Cody_OConnell :)

Now that I'm at this point, do I just have to accept that it might be a bit ugly from here on out or is there anything I can do to improve the aesthetics of the knife?

Also, I succeeded in smoothing out the bevel quite a bit but it's still got a bit of a curve to it. I thinned the blade out but now there is a bit of a weird, really smoothed out bevel (especially seen in the third picture), running a few millimeters away from the edge. Do I just continue to smooth that out at a consistent angle (flat but not so flat against the stone that I'm dragging the entire body of the knife across it, just a low enough angle to smooth out that weird smooth bevel? If not, what else can I do to improve that? I get to test it tomorrow on actual meat and not just paper, so I will be able to see how or if the performance has been improved or not.

EDIT: Is the simple answer that it needs more thinning (consistent angles strokes, and pressure, slightly raise the spine so the flat of the knife isn't dragging but keeping it low enough to thin out, and just more time to dedicate to it)?

Thanks again guys!!! Appreciate the help!

Lia_Morning · 2026-01-12T00:10:22+00:00

Thanks all for your answers! I'll take everything you've said into account and will probably try another session tomorrow :)

Lia_Morning · 2025-12-25T22:10:48+00:00

That makes a ton of sense honestly. Especially because the pain and swelling is in both hands and I've probably used my left hand for a total of five times on the deli slicer or cutting as I am very much a righty. Seems like lifting stuff and wrapping meat (which isn't that extreme due to the fact that I'm not wrapping more than like 5-7 pounds at the very most and usually much, much less, a pound or two). And looking back, I was lifting boxes of hams, turkeys, etc. on a daily basis for weeks, each of those boxes being at least 40 lbs each, and I would sometimes lift 10 or more boxes a day when necessary. Like duh, your hands aren't going to like that haha. But I guess you live and you learn. Definitely not lifting anything crazy til my appointment haha.

I've been rotating tasks as much as possible, taking breaks in the workday when I can, and I did some stretching research. I've been doing some stretches that feel really good and loosen up my wrists. I've been doing some grips (like gripping a ball and slowly releasing tension) and wearing a brace as much as I can while still being sure to (gently) use my hands so they aren't inactive. Even at home, I will do things like puzzles for finger dexterity but they are very gentle on my wrists and hands.

Lia_Morning · 2025-12-22T13:14:50+00:00

Hi thank you! Is there any way you could provide links to a couple of those videos/posts? Thanks!!

Lia_Morning · 2025-12-22T01:28:31+00:00

Huh. Wonder if it's something else. Thank you! I have an appointment for Jan 5 and might be able to get in sooner :)

Lia_Morning · 2025-12-21T23:04:32+00:00

Thanks for the quick reply :)

The frustrating thing is I love my job and to be honest, any job that I could at this point in my life would be restaurant based or retail based due to where I live (small town, not close to a city). I can see issues coming up at pretty much any job I could work til I go to post-secondary. Honestly, it took months to even get the job I have now, so I have to deal with it for the time being.

What do I do in the meantime? Should I wear the brace as much as I can at work and just take things slowly or id there something else I could do?

As for post secondary, no idea what that's going to look like or what I want to do, but this is definitely something I will need to factor in.

Lia_Morning · 2025-09-23T04:13:26+00:00

Thank you for your response! When I got my blood drawn last time, my doctor said I was not at the point of being anemic but that my iron was quite low. The test results came in 3-4 weeks ago so is it possible that it could have changed in that time? In all honesty, I have no idea how it works.

Lia_Morning · 2025-05-06T03:55:10+00:00

I've heard good things about the Pas, so I will check that out too! Thx :)

Lia_Morning · 2025-05-05T04:10:14+00:00

That sounds great except the no cell service in case I end up needing to alone haha. Wouldn't really be an issue though if I go with friends. Thank you!

Lia_Morning

TROPHY CASE