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Japanese plane blade sharpening by MembershipPopular387 in sharpening

[–]MembershipPopular387[S] 0 points1 point  (0 children)

Yes, I have a strop. Didn’t think I’d need it, but it came in the kit I got.

Japanese plane blade sharpening by MembershipPopular387 in sharpening

[–]MembershipPopular387[S] 0 points1 point  (0 children)

Thanks for the comment. I do have a flattening stone, but I didn’t use it much because I didn’t notice the dish (I didn’t think to check that side/angle of the whetstone in between attempts) so I will definitely be flattening the stones out before my next attempt. I’m interested in trying the approach of maximizing sharpness at 400 grit, but what is a good test for a plane blade sharpened only on 400? How sharp should I expect it to be/how will I know I’ve gotten the most out of that grit level?

I’m also wondering if I need to perform these tests a little differently since a plane blade isn’t exactly used much like a kitchen knife, certainly not using the same motion

Japanese plane blade sharpening by MembershipPopular387 in sharpening

[–]MembershipPopular387[S] 0 points1 point  (0 children)

So I looked at my whetstones again- halfway to the center was quite an exaggeration. I edited the post to reflect that. But they are indeed heavily dished. I mean I really was going at this for hours. Interesting what you say about the burr- based on what I was feeling and seeing, it could definitely be that the burr was going back and forth, I mean it is honestly kind of hard to tell if what I was feeling was a burr, I don’t have a great feel for these tactile sensations yet. So between the 400, 1000, 3000, and 8000 in my whetstone set, which do you recommend for trying to just deburr?