![degree edge for mac knives degree edge for mac knives](https://cdn.cutleryandmore.com/media/images/48912.jpg)
I do believe you are correct when you say they were of value in getting guidance. They give a ton of insight into what is going on at the apex and I’m really happy you shared them. It’s that easy.Ĭareful to not miss the forest for the trees. I could have sharpened that knife start to finish in less time that it took me to write this post. That part will take longer than sharpening it because of how much attention to detail you will give it. You can move it slightly to get the tip in the easiest spot to recreate later, mark it down using the advanced alignment guide and get to it.
![degree edge for mac knives degree edge for mac knives](https://www.yourbestdigs.com/wp-content/uploads/2018/09/best-knife-sharpeners-885x590.jpg)
Check the edge angle a couple times to make sure it’s going to be profiled how you want it to be, get a good record of the spot. Figure out how you want it to look, and get it spotted up right. I think quite honestly you will finish this up quickly, that is a very easy edge to deal with. I think you are making this knife way more complicated that it should be. In fact, if you do plan to re-profile (I would that edge is terrible) the sand paper will be way less consistent that the diamond stones. If you want to use sandpaper rather than stones, is that because you are worried your stones are not broken in? I see no reason to use sand paper personally. As I’ve mentioned to expect before, the bevel varies greatly, doesn’t matter if that is your ceramic rod (though I would bet it’s not, as I can’t use a knife for a couple weeks with out causing way more wear than this knife has and you can see some scratch marks running tip to heel-ish rather than spine to edge) so if you want to put a proper profile on it, go ahead. I wouldn’t treat this knife any different than any other standard knife. When you see a true convex edge, it is curved right to the apex. The knife was ground down on a slack belt by the looks of it, then a standard edge was applied. Here’s a photo of the Trizact PSA abrasive on the WE aluminum blanks: P1500) and A5 (slightly finer than P2500). I think I’ll use Trizact instead of diamonds, unless you guys think I need to start coarser than that. 06mm bevel (about 2 thousandths of an inch).Īny advice for going about sharpening it appreciated.
![degree edge for mac knives degree edge for mac knives](https://m.media-amazon.com/images/I/71Ov7hbWLhS._AC_SL1500_.jpg)
This one is 225x (no particular reason I used 225 instead of 220) and a different end cap, with a. 07mm, and you can see a couple different levels of bevel, with the one closest to the edge having scratch marks that run along the blade (the ceramic rod I presume). This next one is also 220x but here the bevel is. 012mm with a couple chips visible and using either the translucent or the white end cap (I forget). That might be partly due to my use of the ceramic rod manually. The bevel on this knife varies quite a bit over the length (.102mm is the largest, in a later photo). The next one is at 220x using the black cap. Either I slightly moved the knife or I missed the focus slightly since they edge focus isn’t super crisp. This next one is at 60x and a different end cap. The first two photos are 30x magnification but using different end caps.Ĭompare those to this one at 40x and using the EDR (extended dymanic range), and the convex grind is more visible in this one. I used different end caps (clear, translucent, white, black etc), different magnification, and different exposure settings just to see what differences they can make in the photos.
#Degree edge for mac knives software
I saved these all at 1280×1024 (the native sensor size), but the forum software might reduce that. I’ve had the knife about 5 years I think, so all things considered, it has held up well with just using the ceramic rod to maintain it. As you will see in the photos, there are a number of tiny chips in the edge (mostly less than a thousandth of an inch deep) visible under magnification, but in spite of that, this blade still swipe-cuts paper easily with no snagging.
![degree edge for mac knives degree edge for mac knives](https://cdn.luxe.digital/media/2020/05/19180514/best-kitchen-knife-MAC-professional-hollow-edge-luxe-digital.jpg)
I have never sharpened this blade, but I do run it across a fine ceramic rod now and then.