Mirror polish vs toothy edge?

Discussion in 'General Knife Discussion' started by Requiescat in pace, Sep 18, 2020.

  1. 9.3x62


    Jun 19, 2020
    A somewhat toothy edge is the way to go for me, for sure.
    But im a hunter and outdoors man. If i was into something else it might be different.

    Also, i dont have the time to maintain a mirror edge as of now.
    MtnHawk1 and DMG like this.
  2. herisson

    herisson Apple slicing rocking chair dweller Platinum Member

    Mar 11, 2013
    Finely polished edge, no question. It may get "toothy" to the customers's liking over time. Great ! But no knife leaves my bench without a razor polish finish. Even if it's just my pleasure...
    BD_01 and Twindog like this.
  3. 000Robert

    000Robert Gold Member Gold Member

    Mar 28, 2020
    I heard some say that a faster belt is actually better. I have a WSKOBGA that I sharpen some knives on but I use my
    WE-130 for all reprofiling and most sharpening.
    marchone likes this.
  4. Kmikaz3

    Kmikaz3 Basic Member Basic Member

    Aug 28, 2019
    I liked either way, if i want it to look good, i add a mirror polished edge just for fun and giggles. But for my every day uses, both are adequate. Although, it much more painful to repair a dinged polished edge... you know redo the stones succession and lapping all over again
    Dave Dallam likes this.
  5. Dave Dallam

    Dave Dallam Gold Member Gold Member Basic Member

    Aug 9, 2020
    I notice that a mirror polished edge has trouble starting to slice a tomato. Toothy is best for tomatoes. Also cutting rope is less easy with a mirror edge. I'm of the opinion that toothy is best for slice-cutting and mirror for push-cutting. So maybe different edge finishing for different blades in the same knife. A great reason for a multi-blade pocket knife!
    DMG likes this.
  6. olivier coen

    olivier coen

    Sep 18, 2020
    I never worked with either of the sharpening systems. I mostly try to put on convex edges.
  7. 000Robert

    000Robert Gold Member Gold Member

    Mar 28, 2020
    I only put convex edges on kitchen knives. I like my main knives flat ground in case I'm somewhere and all I have is a freehand stone.
  8. Dave Dallam

    Dave Dallam Gold Member Gold Member Basic Member

    Aug 9, 2020
    Arkansas stones cannot be measured, and should only be loosely compared, to grit ratings. "Hard" is roughly about 900-1200. Medium about 600-800. The reason for the ranges is that they both cut and polish at the same time, plus they vary a little from stone to stone, plus you can lap them to specific points in the range. So it's hard to compare.
    Rhinoknives1 likes this.
  9. olivier coen

    olivier coen

    Sep 18, 2020
    Ah, one of my reasons for convex is that I naturally put them on with freehand stones. operators bias I suppose...
    That being said, the jury is still out on the knives that I make. Most of the people who got a knife from me aren't expert knife people so I make and design them on theoretical principles and my own experience so far.
  10. David Mary

    David Mary KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Jul 23, 2015
    One way I sharpen my knives is by hand to a 15° per side primary edge on diamond plates, usually 320 grit, followed by 600, and once it is apexed, I do a few light passes on the gray colored Spyderco "brown" rods for the SharpMaker at 20° per side for some toothy microbevel action. The other way is I eyeball approximately 15° per side on the grinder using 120 grit ceramic belts, followed by 240 grit, then refined on the fine scotchbrite belt. I do this on either the platen or the slack portion of the belt, depending on the knife. After that I still microbevel to 20° as aforementioned. I usually strop also on a leather hanging strop. These edges are toothy, but smooth and quite sharp. They get the job done.
    willc likes this.
  11. Rhinoknives1

    Rhinoknives1 Gold Member Gold Member

    Jul 1, 2013
    My Pal “Horsewright” added what I didn’t put in my post to the OP, besides removing the burr, polishing/Stropping with Green Chrome Compound , it polishes the apex of the edge so you has an area to start your initial cut with the teeth at the heel of the edge to follow on a draw cut!
    Last edited: Sep 20, 2020
    Horsewright and MtnHawk1 like this.
  12. cut it out

    cut it out Gold Member Gold Member

    Apr 11, 2010
    Somewhere in between for me. Not polished but not to toothy. If that makes sense.
  13. Bigfattyt

    Bigfattyt Gold Member Gold Member

    Jun 23, 2007

    When cutting calves, my edges touched up on a diamond stone cut much better than ones I hage taken up through the medium and fine ceramic sticks and stopped.

    Also, tomatoes and other foods cut better with a toothy edge. Bread too.
  14. Requiescat in pace

    Requiescat in pace

    Apr 21, 2020
    Last edited: Oct 25, 2020 at 4:57 AM

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