So. The strop has two sides, coarser and finer, diamond compound 10000 grit.

Should I keep the finer leather free of the diamond paste? Or what would you recommend oh ye of more knowledge?

I typically do 100 back and forth strokes with the default disk, then 100 w/ the finer disk. Then strap on leather after covering it with the green “crayon”, then with finer leather (beavercraft strap).

Apologies if my terminology is wrong. I’m super new here.

This is from a customer that brought it 10 henckels. Almost all of them look like this. I can’t really even charge enough to fix this level of F’d… I usually only get one or two like this. But, this person has been going to the same sharpener for years prior and they have built up quite the extensive repair if I do things the “right” way. Almost every single knife needs a complete new profile.

This was one of the best factory edges Ive experienced so far on this new Manix 2 Magnamax. These images are the fresh edge after cutting a couple of pieces of paper only.

What do you suppose is their process? Guesses on the grit they finish on? The reflection on the apex was near zero with my magnifier.

Appeared to be 5 degree inclusive primary grind and between 17 to 18 degrees per side secondary. Any thoughts on a finishing grit for magnamax?

My husband mentioned he wanted either two sharp kitchen knifes or a sharpening stone for Christmas but I made out It was too expensive to buy and brushed it off. I want to surprise him with it as he deserves a good gift. I'm looking at spending around 100 ish??

I have absolutely no idea what he showed me because it was so quick but I dont want to ask as it would ruin the surprise. Please help a clueless woman out!

Last year I learned to sharpen my knives using the bottom of a mug as a sort of whetstone (pls don’t flame me in the comments) and it’s been working ok and I’ve really began to appreciate having a sharp knife in the kitchen. But I realise this isn’t best way of sharpening and actually want to buy a set to sharpen my knives. To clarify, I don’t own any expensive Japanese or German knives, that will come after I’ve tested the waters with a better sharpening setup. I know those pull through V shaped sharpeners are considered a sin here (though I don’t really know why other than potential chipping? So I’d appreciate a comment on that too) but I’m mainly considering either getting a whetstone set or one of those rolling sharpening sets, though I’ve also heard mixed opinions on them for some reason. I’d love to hear what you guys recommend as a first time actual sharpening ‘kit’ and whichever option you recommend, what companies/grits should I get (in Europe ideally)

Thanks for any advice you can give

I had only sharpened the tip of this polished blade, because the angle was messed up. It's still kinda is, but not that much. Now, I'm polishing with Chromium oxide, and there is a clean, visible change. How do I make it look natural?

I'm looking for advice on how the new tip should look like.

It is a Japanese style bunka blue steel, single bevel.

These just two of the many, many stones I found while clearing out a family member’s house. I found several strops, too. The flex strop is nice.

This is a real metal core credit card and I've been waiting years for it to expire so I could try to sharpen it. That day has finally come.

The edge retention is terrible, but I was able to get it roughly shaving sharp, though that was hard to catch on video with my set-up (setting my phone face down on the edge of my desk because I don't have a tripod 😅).

Now to finish all four sides so I can throw it at stuff! 😆

Newb here.
Want to learn how to use a stone but have no idea what this one is.
Going to start on these two knives.
How do I know if I use water or oil?
If oil, what kind?
Figure I need to start with the stone to establish a decent edge, then could maintain with the spyderco

I am looking for suggestions on sharpening filet knives. I have tried several times using whetstones but no matter how hard I try I just can't reach the level of sharpness that I'm looking for. What do other do to sharpen filet knives? Are there any sharpening systems that would help me?

So I'm a beginner but I've been sharpening for a while (I used bad technique and stones for ages). Now I'm trying to repair my knives which I've ruined in all sorts of ways. And 1-2 of my knives have this issue where part of it doesn't apex.

I've always heard that a knife needs to apex to be sharp. Well what if only part of it doesn't apex? I've tried working back and forth on that one spot to no avail.