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coarse edge vs fine polished edge #572663 04/20/11 03:51 PM
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richard j Offline OP
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i have probably sharpened enough knives over the years to fill a pickup truck bed and then some. i got into sharpening knives back in 1973 when i was 13.

i have put both high polished and coarse edges on knives and i have found out through feedback that the coarse edge is all you need and can cut just as good if not better than a high polished edge.

i put a super fine edge on a knife for a buddy (with a new stone another buddy gave me) that looked like a mirror. he cut a lot of cardboard and plastic straps where he worked at. a few days later he brought the knife back to me and asked wtf kind of edge i put on it. he said the edge crapped out soon after cutting some cardboard like he does every day. he said the edge i put on before lasted for over a month. i resharpened his knife like i did before. he said that edge held up great.

here is a good example. i sharpened a regulator for mrcweiler and the grit used was 120. it was so sharp that he told me he was afraid to play with it. here is the link to his post he made on the forum. http://www.scrapyardknives.com/ubbthread...page=0&vc=1

a high polished edge might look nice but when it comes down to it, that kind of edge will fail faster. i use paper wheels and the slotted polishing wheel will put a polish on the edge but the coarse grit used to work up the burr will result in a toothy polished edge with bite. a fine highly polished edge done on fine grit (1/2 micron) will be similar to a wire thin edge and will roll or fail when you really need it the most.

i have read where others have tested this out and agree with my findings.


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Re: coarse edge vs fine polished edge [Re: richard j] #572664 04/20/11 04:29 PM
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I prefer a coarse edge on my working knives as well.



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Re: coarse edge vs fine polished edge [Re: rth548] #572665 04/20/11 04:52 PM
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I just use the fine rods on my Sharpmaker. I have a Spyderco Tenacious that I recently did an edge retention test on it. At the beginning of the test I could push cut through a receipt. I then made 15 various kinds of cuts on a Monster energy drink can. At the end I could still cut through the receipt in very fine slices but not push cut as well. I think the Flat grind on the Tenacious results in a slighty toothy edge because if I run my finger nail on the bevel about the edge of the knife I can feel small ridges on it.


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Re: coarse edge vs fine polished edge [Re: Steeley] #572666 04/20/11 05:31 PM
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richard j Offline OP
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i never go over 400 grit when i put a convex edge on a knife. when i sharpen the bowie i made i think i'm going to try a coarser belt (80 grit maybe) and go above the burr with a 400 grit belt to smooth above the edge before removing the burr and polishing the edge. that will leave a coarse toothy edge and match the satin finish i'll have on it.

most of the busse knives i get in for edge convexing still have the coarse grit factory v edge. they were shaving sharp and would only need a good stropping on medium grit white rouge to improve the edge.


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Re: coarse edge vs fine polished edge [Re: richard j] #572667 04/20/11 05:33 PM
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Well I cant wait to send in my Rodent Solution to yah because it sounds like it will come back amazing!


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Re: coarse edge vs fine polished edge [Re: Steeley] #572668 04/21/11 01:07 AM
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I am sure you will be very pleased when you get it back. Just be careful when handling it. I didn't realize I was cut until I saw the blood.

Re: coarse edge vs fine polished edge [Re: mrcweiler] #572669 04/21/11 01:37 AM
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Now THAT is sharp!



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Re: coarse edge vs fine polished edge [Re: rth548] #572670 04/22/11 04:28 AM
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I ususally use the paper wheels, and they polish it up nicely.

Never noticed a huge difference in edge retention between coarse and polished.


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Re: coarse edge vs fine polished edge [Re: tripton] #572671 04/22/11 05:17 AM
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I have done the mirror polished edge and don't like it. Like they said, seems to "Go away" to quickly. I like a bit courser edge that has some "Grab" to it. I will usually go on a smiths course diamond hone, then a Spyderco medium (brown) ceramic and then SOMETIMES a few strokes on a fine DMT folding hone.


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Re: coarse edge vs fine polished edge [Re: SkunkHunter] #572672 04/22/11 05:24 AM
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I have about decided that polished edges are nice for kitchen knives, and to look at. Actually use, especially for stuff like I do I need more bite. In fact, I might be working on a few edges tomorrow.


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Re: coarse edge vs fine polished edge [Re: sumoj275] #572673 04/22/11 11:59 AM
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I agree. I prefer a smooth polished edge on blades I plan to do fine work with or fileting a fish, but for a hard use knife, nothing beats a slightly coarse edge. Think of it as micro serrations. Try cutting a thick rope with a shiny razor edge and a sharp coarse edge. You will notice the difference immediately.

Re: coarse edge vs fine polished edge [Re: ] #572674 04/22/11 02:55 PM
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richard j Offline OP
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120 grit is what comes on the paper grit wheel. you can get different grit powders at detroit abrasives. if you have a belt sander and the wheels, try working up a burr with 80 grit (light pressure) and finish it off on the slotted wheel.


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