King 6000 stone

[michiel]

I just received a King 6000 grit waterstone. Of coarse I'm thrilled.

Now the problems:

The stone had got a print on it. When I take my mora and go over the stone it feels like rubber.
Do I have to remove it?

Second problem:

The stone didn't come with a nagura stone; Is this a problem or should I be OK without one? If it is nececary, what can I use instead of a Nagura stone?

Can you guys help?

Michiel

 

[Dave Budd]

don't worry about the printing, it's only ink and will wear off soon enough

Nagura stones are great if you are used to using natural stones as they help even out variations in hardness thus creating a better polishing medium. With the king stones you will get suficient slurry after a few strokes anyway, so I wouldn't worry about it. If you really want to use one, Axminster and Dick.biz sell them seperately anyway.

What is this obsession with finely polished edges on a knife that is meant for general bushcraft? it's too polished to cut efficiently and dull quickly coz the edge is so thin! :swordfigh If you stop at 800 grit (or 1000 if you have the combo king stones) then strop on your trousers, you will have a knife that will cleanly slice rizla papers, cut rope and hold that edge for ages in normal use. the only knives that I sharpen at or above 2000 grit are for carving and some kitchen knives.

still that's just my opinion (though It is also my living! )

 

[michiel]

Thats the problem with the slurry. I don't get any! I did 20 strokes on the stone and there were some black streaks, but they didn't get of the stone. I thought it was because I didn't soak the stone long enough, but after another 10 minutes of soaking nothing changed.

Is this normal?

Michiel

 

[g4ghb]

the black streaks are the steel from the blade - it's what you want!

 

[michiel]

Yeah I know, but shouldn't the black streaks come of when you rub it? If I rub the stone, the black will stay on the stone.
Is it possible the stone has got some kind of coating on it?

Michiel

 

[ArkAngel]

I would get a nagura stone, i find i don't get much slurry if i dont use one.
The black streaks will come off when you use the stone.

 

[Phil562]

As well as soaking the stone, sprinkle it with water intermittantly when using, that will ensure you have some mositure on the surface of the stone and you should get a slurry build up

 

[michiel]

Yeah I've been sprinkling the stone with water during sharpening. I get a pretty good finish, but no slurry.

If I would buy a nagura stone, were would I buy it? I looked at axminster, but you can only pay with a credid card.I don't have any credit cards so I can't order from axminster.

Michiel

 

[ArkAngel]

I have a spare one,

PM me your address and i'll send it to you

 

[michiel]

PM Sent!

Michiel

 

[Dave Budd]

being a brand new stone it could have a little shean to it from teh manufacture. Try rubbing it over a piece of 240 grit wet and dry on a flat surface (but do this after teh stone has dryed out thoroughly) that will take the surface off nicely. The streaks are steel as has been said and is not a problem!" I use mostly ceramic stones (by Shaptons in japan) and they are fantastic, but you don't get slurry at finer grits, only a little streaky. I don't mind if the stone doesn't look clean, it still works fine

Everybody has their favourite ways of doing things and it's good to try a variety until you work out the best for you.

 

[oetzi]

I recently acquired a synthetic nagura stone. Do I have to water it prior to use or has it to be dry when rubbing down the stone?

 

[Simon E]

What is this obsession with finely polished edges on a knife that is meant for general bushcraft? it's too polished to cut efficiently and dull quickly coz the edge is so thin! :swordfigh If you stop at 800 grit (or 1000 if you have the combo king stones) then strop on your trousers, you will have a knife that will cleanly slice rizla papers, cut rope and hold that edge for ages in normal use. the only knives that I sharpen at or above 2000 grit are for carving and some kitchen knives.

still that's just my opinion (though It is also my living! )

It was always my understanding that a polished edge was a better performer as the micro serrations are smaller and thus less likely to break off easily (a 20 deg angle is still a 20 deg angle regardless of the grit used). I also thought a polished edge assisted with cutting by reducing drag/sticking.

 

[oetzi]

On the supject of polished versus serrated edge and much more, this is good reading:
http://www.knifeart.com/sharfaqbyjoe.html

 

[Simon E]

Great article! Thanks :You_Rock_

 

[Dave Budd]

It was always my understanding that a polished edge was a better performer as the micro serrations are smaller and thus less likely to break off easily (a 20 deg angle is still a 20 deg angle regardless of the grit used). I also thought a polished edge assisted with cutting by reducing drag/sticking.

True, smaller serrations do last longer than large ones, but it's horses for courses. for me I think that goin to the extra effort and time of finely polishing a blade is a waste of time, energy and equipment, unless the job in hand requires a fine edge.

Try sharpening a knife to a super fine polished edge and make one good point carving type cut on a large stick (say 1 1/4"). Now use the same knife but put a courser edge, say 800grit to do the same thing. The first edge will cut deeply but stick, the second will tend to slice through a bit better.

nb. the tye of steel makes a difference too. Some steels won't take a fine polished edge due to the grain structure. So you finish witha super fine stone and the first time you use the knife it creates it's own microseration.

 

[Simon E]

True, smaller serrations do last longer than large ones, but it's horses for courses. for me I think that goin to the extra effort and time of finely polishing a blade is a waste of time, energy and equipment, unless the job in hand requires a fine edge.

Try sharpening a knife to a super fine polished edge and make one good point carving type cut on a large stick (say 1 1/4"). Now use the same knife but put a courser edge, say 800grit to do the same thing. The first edge will cut deeply but stick, the second will tend to slice through a bit better.

nb. the tye of steel makes a difference too. Some steels won't take a fine polished edge due to the grain structure. So you finish witha super fine stone and the first time you use the knife it creates it's own microseration.

Cheers Dave,

I actually do the same as you. I only go as high as #600 and then steel it with a #1200 ceramic steel. I havent noticed it worth the while going higher. I have tested up to #2000 on Bark River (A2) and Fallknivens (VG-10) although I did suspect that some steels, or grinds for that matter would benefit from a higher polish. I do polish my axes to #2000 though

 

[nickg]

for me I think that goin to the extra effort and time of finely polishing a blade is a waste of time, energy and equipment, unless the job in hand requires a fine edge.
.

I may be sad (open to comment) But i actually enjoy stoning my knives so the extra effort on a fine stone is no real problem - and i do like the finish from a fine grit waterstone. I always finish on a leather strop which picks up a shine anyway.

Cheers Nick

 

[ArkAngel]

I may be sad (open to comment) But i actually enjoy stoning my knives so the extra effort on a fine stone is no real problem - and i do like the finish from a fine grit waterstone. I always finish on a leather strop which picks up a shine anyway.

Cheers Nick

Ditto mate

OOOOOOOhhh shiney

 

[Dave Budd]

I may be sad (open to comment) But i actually enjoy stoning my knives so the extra effort on a fine stone is no real problem - and i do like the finish from a fine grit waterstone. I always finish on a leather strop which picks up a shine anyway.

Cheers Nick

I do enjoy sharpening, to an extent too. Though the novelty tends to wear off by the time you start on the 100th knife of the day! the most I've done in a single day was 117 knives, cleevers and scissors, all freehand using waterstones and ceramic benchstones. It was at a restaurant in Somerset