Spyderco Forums

I first used this technique when I was using the coarse diamond stones for reprofiling a knife. I used the flat side of the stone, not the corner and used a circular motion and basically scrubbed the knife on the coarse stone until it was time to move to the brown stones. I also used the flat side o...

I have never tried the Magic Eraser. I have tried the soft white pencil erasers. I buy them in a 3 pack at Wal-Mart for a couple of dollars. They do a great job with little mess.

Do you have to wet the Magic Eraser?

I touch-up my every day carry knife every morning with the triangle sharpmaker using the ultrafine stones from Spyderco. Spyderco's video show that we are to move the knife in a downward motion against the stone, ONLY. What happens if I go both up and down on the same stroke, same side, then switch ...

If I understand the purpose of stropping (and that's a big if) it something like this. After sharpening a knife there' a tiny bead of metal left on the blade's edge. Stropping removes that bead, leaving behind the clean, sharp edge. The image given to me was like taking a flat piece of tin and bendi...

When sharpening with my Triangle Sharpmaker, I finish with the white rods, and then the ultrafine white rods (red ended rods).

Is there a reason to strop the blade after using the red-ended rods?

Thanks!

Michael

Yes, Warstein, I did not realize I was in the forum for counterfeits. Maybe moderators could move this discussion??

Michael

BKF does a great job, that's for sure.
I found that when I use the white eraser, the rods were never dirty enough to warrant a bar keepers friend scrubbing.

Maybe give it a try and tell me what you think. Thanks!!

Michael

When sharpening with my Triangle Sharpmaker, I use only the points, never the flat edge. I use a soft white pencil eraser to clean the rods each time before I use them. It's amazing how easy it is to maintain the rods when you clean them before each use. It obvious when using the white ceramic stone...

Wartstein, Thank you for your question. Getting the blade vertical is not the problem. Getting it perfectly flat, and keep it flat, during the stroke is hard. I seem to pivot the blade. Pretend, for a moment, the stone is 3 inches wide. It's really easy to know when the blade has tilted and is not i...

I do not think I do a very good job of sharpening a knife using the flat side of the Sharpmaker's triangle rods, so I use only the points. What am I missing out on by using this method? Am I damaging the blade or the rod by doing this? Second, before I sharpen a knife, I run my rods across an art er...

When cleaning the stones of my Sharpmaker, (and I have both sets of white, brown and diamond, so 4 sets in all) do you recommend they be cleaned with Barkeeper's Friend or a whitening toothpaste? Also, with most of my knives being in good shape, I am to the point where I'm mostly just touching up a ...

As a novice blade sharpener (which I still am) I have found that I get my best results with a Sharpmaker by NOT using the flat edges of the stones and use only the 3 corners of the stones. Also, I never pull the blade tip off the stone at the end of the down-stroke. Some say that rounds off the tip ...

Patrick, thank you for your kind reply. When I ask the knife manufacturer, do they usually give an "inclusive" answer or the other? I'm thinking they say 15 degrees and that's 15 degrees on each side. But I don't know. And are they consistent from company to company? Or do I need to be mor...

When I read, 30 degrees, am I correct in assuming that's a 15 degree bevel on the right side and 15 degrees on the left?

I ask that because when I ask a knife manufacturer to what degree do I sharpen their knife, are they going to say 15 degrees or 30?

Thanks for the help!

Wanimator, thank you for your reply!

What do you think of me using thin paper as my test?

Thanks!!!
Michael

One way I test the edge of a blade is to cut a piece of paper. Nothing new there. However, I have an old telephone book with really thin, flimsy paper. Is my assumption correct? I assume that thinner paper is more likely to reveal a bad edge then thicker paper. My thinking was that if there's a prob...

I'm not sure I can keep the knife correctly engaged to the stone of my sharpmaker when I'm using the flat side of the stones. Because of that, I tend to just sharpen using the points of the triangle stones. Is that okay to do or do I really need to learn how to use the flat sides? Also, I have two s...

I have a Shun kitchen knife. The manufacturer says that I need to sharpen it to 16 degrees. My sharpmaker is at 20 degrees. Any suggestions on how to compensate for the 4 degree difference? The manufacturer says that I should use a 6000 grit stone to sharpen the knife. What is the grit equivalent (I...

Tdog, Evil D & David, Thanks for the warm welcome. One follow-up question. Is it okay to just use the corners and not the flat side of the stones? My problem is keeping the entire blade in contact with the flat surface. It's much easier for me to keep the knife in contact with just the corner. L...

Merry Christmas everybody! This is my first post so, hopefully, I'm asking my question in the proper forum. I have two sets of white stones. One set is the standard stone that came with the Sharpmaker system and then I recently added the ultrafine stones with the red cap on the end. My question: How...