Knife Sharpening

[vdep217]

I use a work sharp.. while it won't get hot enough to ruin the hardness you can destroy the blade and edge in a hurry...  before using on a higher end knife practice on cheaper ones until u can get even s very dull knife shaving sharp in 8 passes..  4 on each belt..  and not on rug they do make ft. I have diamond belts as well as stroping belts 

[Nomad]

Just ordered the Worksharp Ken Onion.  Finally going to have sharper knives, I hope.

Edited January 12, 2019 by Nomad

[Woodsman416]

I use a Lansky set that I bought about 30 years ago.

[06roadking]

Wife got me a  Worksharp for Christmas. Thing is awesome. I sharpened everything on the property with it. I love it!

[Rusty]

14 hours ago, Nomad said:

Just ordered the Worksharp Ken Onion.  Finally going to have sharper knives, I hope.

I've been considering doing the same thing.  Is it worth the upgrade to get the Ken Onion?  What do you get for the extra money?  

[madeinuk]

On 12/19/2018 at 4:23 PM, Haskell_Hunter said:

The temp is very low, otherwise the band would break.  That's going to fail before anything happens to the blade due to heat.  You'd need to exceed a couple hundred degrees to even start creating issues with the metal.

Data sheet:  https://www.hudsontoolsteel.com/technical-data/steelCPMS30V

Treat it like 440C or D2 when sharpening.

Over the holidays I'll do a non-scientific test of a few blades and the temp.  I have a thermal temp reader that I can use on the belt and blade.

HH - did you run the test?  If so, what were your results?

Edited April 11, 2019 by madeinuk

[Haskell_Hunter]

16 minutes ago, madeinuk said:

HH - did you run the test?  If so, what were your results?

No thanks for reminding me.  Something to do tomorrow.