Sharpening/Polishing knives using micron paper

[linespermillimeter]

Got 7micron and 0.7micron lapping paper at Lee Valley Tools in Halifax NS Canada. This is now what I use on my Shun Kaji 6" Chef's knife. This knife has SG2 Powder steel so I can sharpen it razor sharp with great consistency. I find this better than stones because the plate glass never becomes curved and even my 8000 ceramic stone cant polish this fine. This video inspired me and changed my sharpening technique to perfection. Thank you!!!!!

Rick in Moncton NB Canada

[strawalker]

@pirinst eBay has loads of suppliers for cheap.

[linespermillimeter]

I got lapping paper at Lee Valley Tools in Halifax Nova-Scotia. 5 Micron and 0.5 Micron and the results are amazing on my Shun Kaji chef knife. I appreciate your video but i think you need to perfect your stroke technique.

[BushcraftOnFire]

Nice job Bro... Well done!

[silentlightningdice]

the reason 40 micron feels rougher than1000 grit is because it is rougher, approx. 635 grit. since grit is a number of abrasives per linear inch, in order to figure outgrit from microns, you take 25,400 (number of microns per inch) and divide by X, where X is the size in microns of the paper you are using (i.e. 5 micron, 1 micron, .3 micron, etc.)

[paquibiri]

how would you sharpen a knife like a whustof (who have a gard) and it would be hard to do it on a flat surface. could you explain? thanks

[bushtofu]

@paquibiri

use a block to elevated the paper. make sure the surface is flat. the best flat surface is plate glass.

[BlackMetalMusician]

Hi there. I recently acquired a Katana and it has never been sharpened finely. I have used a grit stone to make the edge sharp, however in the process I have scratched the side of the blade severely. Would Micron Paper be able to work out the scratches for a fine finish? Note: the scratches aren't deep, but the blade has lost its glossiness. Thank you and I look forward to your answer.

[tmmullenhevey]

8:08 not sharp? vegetable tests are much better (esp. tomatoes)

[KonstantinKuehn]

interesting.. i normally use a whetstone and never sandpaper..... also i usually just push towards the blade not both towards and away from the blade... does all this apply with whetstones too or is it a different technique?

[goldenpizza]

This micro abrasive paper.

As I understand the physics of sharpening, pull away for all strokes (causes the metal to "lip" over the future blade) and the final few strokes push blade into abrasion (removes "lip" and leaves sharp edge).

[pirinst]

Thanks GoldenPizza. I'm in the process of polishing a Puma knife that has been seriously scratched by sharpening stones.

Unable to find chromium oxide or calcined aluminate so stuck with sandpaper up to

3000 grit then metal polish until all sanding marks gone. (100-200 applications btw.....)

4000 grit is available but $75 a box keeps me from getting any.

Can you tell me where to buy the micron paper please? Thanks a lot.

[goldenpizza]

google micron abrasive paper. there is a woodworking place in NY that carries it.

[pirinst]

thank you

[n7cav]

The critical point of this video is not testing a paper cut, but establishing the fact that a polished edge will work food more efficiently than a "sharper knife" with an unpolished edge. The food drags more surface area as the knife glides on each side of the blade, than the surface area of the cutting edge it self. So as this fellow puts a mirror polish on the bevel and approach angles of his cutlery, he is improving the knive's performance.

[NarsilsBane]

It doesn't look like that edge turned out well. It barely cut the paper.

[goldenpizza]

Good observation. I did the video in a rush which was just preceding the sushi video. If you watch it , the knife really cuts maki sushi well. I was more interested in presenting an alternative to wet stones by sharpening on micron abrasion paper and yes, I did not take the time to do a "proper" procedure. Maybe at some point I'll redo this vid but I get a kick out or all the pros out there that are critical but never appear on camera because they cant take the criticism they so easily dish out.

[NarsilsBane]

Dude, if you are dissing me, than you are an ass. I wasn't insulting you, I was just saying that is didn't look sharp. You didn't say that you "rushed" the process. SO, if you are dissing me, than go fuck yourself. Otherwise, nice vid, and I'll try this out on my machete.

[goldenpizza]

no dis. Text is not the best communication format. Its hard to avoid double entendre and unintended meanings.

I really get comments from guys who are skilled at this and want to tell me how bad this demo is. So if you can get past the demo and use the theory behind it, then thats what I was trying to communicate.

[NarsilsBane]

I'm sorry, I misunderstood. I do have a question though. Why do you go from high grit to low instead of low grit to high, ie going 15 micron to .9 micron.

[goldenpizza]

A micron is one millionth of a meter. So a 40 (.000040) micron cutter is courser than a 1 micron (.000001).

I think the sequence of paper goes 40 micron, 15, 5, .9(or 1), .3

[NarsilsBane]

Oh, I get it now. Cool.

[NarsilsBane]

Why do you go from fine paper to rough instead ofrough to fine?

[goldenpizza]

To see the results of this knife in action, watch the "Roll your own Sushi Video"

[goldenpizza]

Remember many knives and swords were sharpened without the "engineered" devices that exist on the commercial marketplace now. The ancients had fantastically sharp blades developed from years of blacksmithing, shaping and sharpening experience. So grab a knife an give a go at it. you dont learn by watching.

[AlanMolstad]

Very helpfull and I learned a lot, but where do I get such sandpaper?

[goldenpizza]

search for "micron abrasive paper"

[wolpack1116]

The concept is sound, but the execution is frightening. Start coarse, progress through finer grits, sounds good. Most people use sandpaper? Not IME. 40 strokes on a steel? If its only a bent/rolled edge seems like 4-6 would do. Of course, the required reference to the way its done on samauri swords.

[obsidion]

um.. you would be better of with a lansky set and som practice.. doing the angles freehand isent just done like that, it takes alot of work getting it right.. the blade should glide throug the paper when you are done