| From: Frisky
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| Date: 13-Mar-17 |
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On a skinning knife, I like a "sticky" sharp edge. If you slice paper with it, you'll get a smooth cut with no hairiness. However the edge will feel sticky. This, in my opinion, is the result of micro-serrations along the edge. D2, with its large carbides, always feels sticky. D2 will have a stickier feel than some of the finer grained steels. You could strop it for more of a polished edge, but I wouldn't want to do so. A sticky edge is also easy to maintain, as it doesn't require stropping. I'm only posting these thoughts, as I can't sleep due to the time change screwing me up.
Joe
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| From: Jeff Durnell
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| Date: 13-Mar-17 |
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Can't sleep? Ha, I'm already at work.
I like it stropping sharp now that I have that little 1x30 belt sander with a leather belt on it. Easy. I even stopped my machete :^)
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| From: kokosing
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| Date: 13-Mar-17 |
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D-2 Tool Steel is used in the stamping industries. When sharpening with a surface grinder it always leave a burr. By putting a small radius on the cutting edge will keep it from chipping off.A knife made out of D-2 should be draw back so the edge don't chip. Is the burr what your talking about?
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| From: stykman
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| Date: 13-Mar-17 |
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There's more to this than just sleep deprivation.
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| From: RymanCat
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| Date: 13-Mar-17 |
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Yo its not the time change so don't blame it on that Joe its Cat lady she is sending you vibes and you don't realize it. Or might be the Cat fever they are filthy animals. Anyone who messed with live cats the amount you do should be on discovery channel you might have anything that they might want to know about who knows.
Think you need a sit down with her but take someone else with you this way you will be able to get the story's straight.
Who knows maybe that deer was sick that's why it was lame.
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| From: Bob Rowlands
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| Date: 13-Mar-17 |
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If you really want to see what that edge looks like, flip your binos around and hold the blade to the eyepiece and observe it through the objective lens. You have to fiddle with the alignment, but eventually you'll get the technique. Detail of the tiniest flaw becomes visible. Any rolled edge that needs stropped will be immediately visible. Also, your green DMT most definitely leaves scratches that aren't visible to the naked eye.
I find I generally need to keep working the last 1/2" of the tip to get it up to snuff. The bino view yields a view of just how good your edge chops really are, aside from the paper slice.
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| From: Bob Rowlands
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| Date: 13-Mar-17 |
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Also, a sharp edge digs into your thumbnail with no pressure. Any sedge that is even slightly dull will not. If you really know how to sharpen, hair immediately pops off your arm first pass using no pressure.
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| From: Bob Rowlands
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| Date: 13-Mar-17 |
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I find a red DMT edge on our kitchen knives is good enough. Kitchen knives get used more than any other blade, and as such need regular touch up. To really redo the edge I bypass any hand grinding on a coarse stone, and so to my belt sander with 220 grit.. Thta reprofiles pronto. Then the blue and red DMT stone. Sometimes I fart around with the green one, but not too often. My wife will dull a blade as fast as any other woman. Women, I'm tellin yuh. lol
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| From: Sailor
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| Date: 13-Mar-17 |
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My kitchen knives are several years old and always very sharp but they have never seen a stone. I regularly steel them and that is all it takes. The real key is to keep your wife from cutting on glass. It's a constant battle..
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| From: Bob Rowlands
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| Date: 13-Mar-17 |
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"Woman, use the knife on the cutting board. Please don't toss it in the sink and bang it into plates pots pans and utensils." BAM! Cut off for a week. lol
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| From: lawdy
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| Date: 13-Mar-17 |
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I use a file on my Zwickeys and leave the burr. I think it tears more blood vessels going through.
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| From: Bob Rowlands
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| Date: 13-Mar-17 |
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Watch Ginsu cut bottle in two! Now you watch! Cut tomato in thin srice, no probrem!! lol
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| From: RymanCat
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| Date: 13-Mar-17 |
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Just use scissors your only cutting weeds now. What makes you think you will get another deer next year Joe? Well you could get anther gimp I suppose too?LOL
All this CNN stuff is dulling good blades.LOL
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| From: Frisky
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| Date: 13-Mar-17 |
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Once you first sharpen a knife, you just steel it for the rest of its life. The only reasons to stone a knife or remove major metal is if a knife has edge damage of any kind or needs to be reprofiled for better cutting. Once that's complete, you just steel. Most new knives need steeling only. Queens usually need to be reprofiled due to a poor factory edge geometry. There's no need for any stropping unless you are doing wood cutting. Toothy is best for meat and hide. I know these things, as I'm clearly the master honer.
Joe
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| From: Lowcountry
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| Date: 13-Mar-17 |
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Frisky - you are a master baiter!
I used to work with a guy who was always saying:
"Women! You can't live with'em, and you can't live with'em" LOL
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