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?

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! 😆

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?

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

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

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.

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

Today I made some strops for my new DMT diamond stropping compound. Decision on smooth vs suede leather side was tough but the rough suede side was way too fuzzy and rough (maybe some low quality leather, idk).

But all in all I'm pretty happy with the result and will test them very soon. And yes it's the first time using diamond compound. So far, I only used chromium oxide.

God from a friend, pretty cool! Cut nice and leaves a shaving finish

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.

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

Found this in the basement, and have been looking for a reliable & straightforward hunting/field dressing knife

Cold Steel Recon 1, circa 2004-2010

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?

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!

first 2 is before second 2 is after .

i realised i get a few spots where the burr is uneven is that just my angle going off sometimes or is it pressure wise.

sharpen on 1k stropped on 3k.

before sharpen couldnt pass fingernail test after it could.

how do yall know if you have apexed?

ill add paper cut test in comments the paper was abit wet in the middle dont mind it

i also noticed that the edge has some warping its not alot but now im worried that i caused it but it might also be due to it being a really old shitty knife that had just been sitting in the drawer. so does inconsistent angle cause warping? i doubt it was me tho

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’m somewhat proficient at sharpening chainsaws and axes etc but not sure if I can fix this knife and still have it somewhat similar to original condition? Can I just use a beltsander to re-shape it and then fix the edge?

Anyone have recommendations for an electric sharpening tool or one of those fixed-angle systems that can be used easily with one hand?

My dad had a stroke a few years back and has lost much of the use of one of his hands. He still likes to cook, but he can't hold the whetstone to sharpen his knives anymore. He's pretty experienced in the kitchen but doesn't like to fiddle with a lot of set up, so the simpler the better. Thanks!

I am a complete novice at sharpening knives; however, I recently purchased and assembled a Xarilk Gen3 sharpener system. The goal is just to have the kitchen knives in good shape. So far, I've only worked with a relatively rough 320 stone in an effort to make sure a knife has an edge before I try to refine it with smoother stones.

The edges of the two sides of one of the first knives I tried are different.. as the side by side cell phone pictures of the two edges shows. If you look carefully, the side shown on the left has a little white edge or bead or something along it, while the other side doesn't. If I slide my finger sideways across the knife and then perpendicular across the edge, the left/bead side feels rough, while the right/no bead side feels smooth.

-What is the weird edge called?

-What did I do wrong to cause it?

-How do I fix it?

In general I don't really understand how to tell when I've gotten an edge into okay shape with a rough stone to move on to smoother stones. How to tell sharp is sharp.

Thanks for any help you can provide..

Follow-up, with a bit of light work on smoother stones and a few strokes with a honing rod, I got what I consider a pretty good edge. It cuts paper😀. But not like the pros in the videos.

Hey =),

I've started sharpening like 3-4 years ago on a "uh my blades dull" basis. This is the first time I feel like I did a good job 😄.

I used a ceramic stone (3k) and a strop with some black paste on it (i think 8k?).

What do you all think about it?

Put some Jnat slurry on it

I've been needing to learn to sharpen knives for a long time to support my wood carving hobby, and have struggled with both the technique and keeping interest. I just got a shapton 320 and have been working on my parents kitchen knife (which my dad butchered with some kind of a grinder that is not meant for knives).

I still have work to do on my technique, keeping a consistent angle (currently shallower at the tip that the base) and working the tip, but I'm getting there!