Been away so catch up on a few comments above..
I'm a firm believer that if you can't shave the hairs off the back of
your arm with a knife, then it's not a knife just a bar of steel.
Totally agree. But keep in mind one can put a 'razor sharp edge on even the mildest of junk steels
.. Keeping that edge is knife skills , with angle of edge and the correct steel for the final use
And very well illustrated by this comment
The one thing I didn't get in that guy's vid is the last bit where
he apparently tests the ability of the edge each tool created to stay
sharp after running through wood.
Isn't that down to the steel used in the knife's blade, rather than the tool?
Getting the correct angle seems critical, but freehand it's not easy.
Do that with say a scaple or cut throat razor and you will screw it even thu they are very hard steels..but have very fine angles edges
. Down to around 12 or even less degs
A quality working knife like a filleting knife.. with around 22 degs at the tip to curve and 30/35 where the main chopping is done...hell I have chopped heavy 12/24v automotive wire with nil effect.
Also think chistles...
Steps, you need to make a video re stones - you have
a lot to teach, but I can't process technical instructions like that
without pictures.
M8 I have never taken a selfie let alone a movie/video. If someone whats to step up and do the filming/ maybe editing yep.. I would also like to do one filleting snapper/ ky /trevs type fish, recreational style (comms the 'wasted meat goes to fish cakes etc... rec filleting doesnt waste and if any good, get
over 1/3 the caught weight nps.
Yes thats where the jig (Lansky)ltype sharpeners come in...and I have said before, get that burr full length one side before moving to the other
.
Cant get the picture in your head?
A working knife will be about 30/35 deg angle with a very flat narrow cutting edge on a stone.. draw it on paper..
ok lets go to the wet dry sand paper (use wet to flow the metal build up off the paper) on the but of warehouse yoga pad.Now when you draw the knife backwards on the sand paper
around 30 degs with the sponge pad under it you get a curve, rather than a flat edge on a flat stone...and if you vary that curve a few degs each way you still get your edge.. heaps user error tollerance due to the curve
Draw that edge on bit of paper.. its sort of bull nosed right?
Now look at each think about it which edge ( the 'bull nosed convex, or the flat edged on a stone is going to wear/ snap off 1st.. or put another way.. last the best.?
Same principle of angles, fine for razor, steep for working knife
applies to a chainsaw. General chainsaw angle is around 30 degs.. chop
down most wood like pine etc nps.
Then go to cut manuka , purri ,
gum jarra... hard woods.. not as type (balsa wood is a 'hardwood', they
are just hard bloody woods...Do so with a fine angle on the chainsaw
blade and it will go blunt real fast tying to cut deep in before the
next tooth comes along. Now put a edge on 35/38 degs, you have a more 'bull nosed edge, hardr the snap off. chip, but takes smaller chip also..
. My poppa was a freezing worker at Westfield, and we have one of the
giant turning stones they used at the works, so he would be spinning in
his grave to hear me I just can't get how to sharpen by hand!!
And with all due respect, this is where the myths come in
.
Those guys ( I worked at in Westfeild in school holiday as a kid) guys where on piece money and time.. So was always a balance between as much time on the line as possible with little as possible on the water wheel stone. They will say the hollow curve created by the wheel peeled the meat of better... nope just a edge real quick, and back in the line
.. just the finest touch of the blade on a bone.. edge breaks back on the wheel.. which made knife skills paramount..
See where this goes?
oh side note a hint.. your braid scissors stop cutting braid.. put a few cuts into a bit of 1200 or finer sand paper.. then try the braid again.
Oh and in case many dont know.. you can sharpen knives(espec carving knife) machetes, axes for left and right handed... one edge is longer than the other... like a chisel.. which is one of the reasons a chainsaw wil cut thru a log in a curve, rather than a straight drop.
If you are local..or passing thru.... and a few ppl have dropped in over the yrs,
including several forum members, to be shown how to, over a fresh ground
espresso or beer.