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 Post subject: thinning
PostPosted: Thu May 24, 2012 6:48 pm 

Joined: Sat May 19, 2012 2:26 am
Posts: 24
My water stones should be here tomorrow. The Wustoffs I have are about 7 years old now and have never been thinned. How much should I take off of them. I have a chef's, santoku, carving, boning and paring. Best bevel angle for these?
May there forever be room for all of God's creatures....right next to the mashed potatoes.


Last edited by wpeterson2620 on Thu May 24, 2012 6:54 pm, edited 1 time in total.

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 Post subject: Re: thinning
PostPosted: Thu May 24, 2012 6:50 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Shoot for about 15 degrees on each side. The factory edge which is long gone is more like 20. Do it a little at a time so you don't kill yourself grinding. I often will thin the knife and then raise it up and sharpen it each time so you don't have a long thinning process.



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 Post subject: Re: thinning
PostPosted: Thu May 24, 2012 6:55 pm 

Joined: Sat May 19, 2012 2:26 am
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Actually, I think that that edge may be more like 25* by now.


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 Post subject: Re: thinning
PostPosted: Thu May 24, 2012 7:45 pm 

Joined: Wed May 16, 2012 1:49 am
Posts: 290
Location: Amstelveen, The Netherlands
AYOR: you may speed up the thinning a lot by using wet/dry sandpaper in various grits in the P120-600 range. Use the marker trick to verify whether you did or did not reach the edge.


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 Post subject: Re: thinning
PostPosted: Thu May 24, 2012 7:48 pm 

Joined: Sat May 19, 2012 2:26 am
Posts: 24
Think using a 140 diamond stone would be adviseable?


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 Post subject: Re: thinning
PostPosted: Thu May 24, 2012 8:06 pm 

Joined: Wed May 16, 2012 1:49 am
Posts: 290
Location: Amstelveen, The Netherlands
Sorry, no experience with them. Perhaps a good idea to keep that one flat for flattening your others.
On my sandpaper proposal: the strokes on the sandpaper should be edge trailing (as with stropping).
In Europe it's common to find sand"paper" on linen, very resistant and still affordable, produced by Robert Bosch.


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 Post subject: Re: thinning
PostPosted: Thu May 24, 2012 8:27 pm 

Joined: Sat May 19, 2012 2:26 am
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It's diamond on steel. Shouldn't tear it up too bad.


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 Post subject: Re: thinning
PostPosted: Thu May 24, 2012 8:33 pm 
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I've used my diamond plate for reprofile work and thinning before. It works well. Just pay attention so you don't over grind the knife. it's fast.



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 Post subject: Re: thinning
PostPosted: Thu May 24, 2012 8:52 pm 

Joined: Sat May 19, 2012 2:26 am
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Figured it would go fast. At what ultimate grit, should I stop polishing?


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 Post subject: Re: thinning
PostPosted: Thu May 24, 2012 8:56 pm 
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For a most German knives, our consensus is usually about 2,000 grit. Any higher than that and softer steels have trouble holding it, especially at steeper angles.



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