Sharpen a knife - PEP BB tool.sand.knife

Feb 26, 2019 18:57:36

This is a badge bit (BB) that is part of the PEP curriculum. Completing this BB is part of getting the sand badge in tool care.

Everyone has a dull knife laying around. Let's sharpen it with a whetstone and complete a BB.

There are many youtube videos on the process so watch a few before you get started.

Requirements to complete:
- must be sharpened with a whetstone (or more than one)
- sharpen secondary edge as well as primary edge
- hone
- test before and after with cutting paper

To get certified for this BB, post three pics:

- closeup of pic of the dull edge OR pic of the dull knife raggedly cutting through a piece of paper
- action pic of sharpening
- pic of the sharp knife having cut halfway through a piece of paper

Mike Haasl · Mar 31, 2019 23:53:12

This knife was sharpened with a Tri-Hone Sharpening Stone. There is a coarse side (400 grit), a medium side (600 grit), and a fine ( Approx 100=1200 grit). soaked in water for about 10 mins the started sharpening with an occasional splash of water. Might use oil for the fine grit side next time. Watching videos had me playing around with different techniques, but nothing too crazy to get awry. I'll be looking into some high quality wet stones for the future.

paul wheaton · May 13, 2019 19:03:36

I sharpened a knife! It's a grafting knife and I wanted to reduce the angle on the edge a bit. So I reworked it to a 17 degree angle and did a tiny second bevel at 20 degrees. I used this little knife sharpening jig and it seemed to do a pretty good job of maintaining the desired bevel angle.

May 17, 2019 09:01:22

Each time I sharpen a knife, I forget to take pics. So here's my addition to the thread.

paul wheaton · May 17, 2019 09:03:43

And more, cause I hit the wrong button...

paul wheaton · May 20, 2019 14:04:09

I sharpened my EDC knife.

Mike Haasl · Aug 03, 2019 20:39:28

I lent out my butchery knife.
yep. That about says it all.
I have two knives that need sharpening. This was the first.

I got the knife sharp enough for regular kitchen work, but not quite as good as I demand for butchery. If I could find my strop I think I could get that final edge.

Steve Thorn · Sep 17, 2019 13:14:44

The primary and secondary edges were both sharpened, thus removing some of the pitting in the hollow grind. After a few more sharpenings, the hollow grind will be almost imperceptible.
I used a stone with corse and fine sides. It was then finished up with cardboard.

(Yes I know, but it's not even my cardboard, I just found it. Value the marginal, right? I would have used a piece of hickory if I were doing this at home.)