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Reply by ClaudeF

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Posted on Wet grinder recommendation

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ClaudeF

1008 posts in 2246 days


#1 posted 06-17-2018 09:58 PM

I agree with Andre. Good knives are too thin to grind down on a wheel. The only time my knives touch a stone is if I break off a tip, or get a nick in the edge. The rest of the time, I strop them about every 15-30 minutes. My strop is simple. A strip of cardboard from a cereal box, glued to a scrap piece of shelving with rubber cement. I rub a little stropping compound (green Chromium Oxide – 0.5 micron) on the strop once per year or so. You can use other compounds as well – I also use the Flexcut gold compound.

To strop, lay the blade down on the strop, and just think about raising the back edge (don’t DO it, just think about it) then pull the blade the length of the strop away from the cutting edge. Do this 15 times, then turn the knife over and do 15 times on the other side. Ideally, you would do this standing up with your arms locked rigidly to your sides and swaying from one foot to the other. The idea is to maintain the same path of travel for the blade so it doesn’t round over the edge.

Speaking of rounding…I use the cardboard as my strop because it is thin and doesn’t compress much when the blade passes over it. Leather compresses and then springs back up right at the cutting edge, which will round the edge and ruin the sharpness of the blade.

Claude

-- https://www.etsy.com/shop/ClaudesWoodcarving


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