08-17-2017, 11:17 PM
Deburring without smoothing a toothy edge can be difficult and time consuming. If you don’t care about tooth, deburring is easy, but if you do it’s another animal entirely and can be exasperating. Frankly I just grew weary of the effort, so I started considering ways to circumvent the problem.
Common wisdom when sharpening is always to start with a coarse abrasive and then go finer, but then I thought, what if I do it bass ackwards? The idea is to create an edge so toothy as to withstand deburring with wild abandon.
I did all of the following on the Kally.
So, I sharpened a blade with a wonderful 150 grit Cubitron belt, and did a quick, sloppy job of deburring with a leather belt. Now I would just skip that deburring step. Really no need for it. Now I might even skip the 150 grit part too. Then I did a couple of passes with an 80 grit Zirc belt which I normally only use for hogging off metal because it is so sharp, coarse and aggressive.
Then I just deburred with the leather belt with reckless, wild abandon as though I didn’t care about preserving toothyness and my only concern was complete burr removal.
I didn’t spend much time sharpening or deburring. Because all of the abrasives were nicely coarse and aggressive, sharpening took very little time. And because I went at it like I didn’t care, deburring was quick, easy and effective. The best part is that it was so fast and easy it didn’t leave me enervated from being all delicate messing around deburring.
Guess what? It worked. Final sharpness is 145 gf on my PT50B.
Here is an image of the edge. Completely of deburred, gnarly and toothy! It easily slices a single layer of dry onion skin placed flat on a cutting board.
It melted through the skin of a Moby Grape tomato:
Common wisdom when sharpening is always to start with a coarse abrasive and then go finer, but then I thought, what if I do it bass ackwards? The idea is to create an edge so toothy as to withstand deburring with wild abandon.
I did all of the following on the Kally.
So, I sharpened a blade with a wonderful 150 grit Cubitron belt, and did a quick, sloppy job of deburring with a leather belt. Now I would just skip that deburring step. Really no need for it. Now I might even skip the 150 grit part too. Then I did a couple of passes with an 80 grit Zirc belt which I normally only use for hogging off metal because it is so sharp, coarse and aggressive.
Then I just deburred with the leather belt with reckless, wild abandon as though I didn’t care about preserving toothyness and my only concern was complete burr removal.
I didn’t spend much time sharpening or deburring. Because all of the abrasives were nicely coarse and aggressive, sharpening took very little time. And because I went at it like I didn’t care, deburring was quick, easy and effective. The best part is that it was so fast and easy it didn’t leave me enervated from being all delicate messing around deburring.
Guess what? It worked. Final sharpness is 145 gf on my PT50B.
Here is an image of the edge. Completely of deburred, gnarly and toothy! It easily slices a single layer of dry onion skin placed flat on a cutting board.
It melted through the skin of a Moby Grape tomato:
