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Post by Kuro93 on Dec 25, 2012 18:19:36 GMT
Okay, so I know the basics of maintaining my blade, but how do I lightly sharpen my blade after a few milk bottles? And how often should I sharpen? Thanks
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Post by Timo Nieminen on Dec 25, 2012 21:27:44 GMT
You shouldn't need to lightly sharpen after a few milk bottles. If you do, your blade is far too soft - defectively soft. My main cutting sword is over 3 years old, and I've never sharpened it. You shouldn't need to sharpen as any kind of regular thing.
If you do want to sharpen it "properly", I recommend sandpaper wrapped around a wooden block (perhaps 400 grit, wet-and-dry, use wet for a better result). Or a fine waterstone. Does your sword have a flat primary bevel, or clamshell (i.e., no niku or niku)? If flat/no niku, then sand over the whole bevel, unless you want to make it more clamshell.
If you want to give it a quick touch-up (to repeat, this should not be needed), I'd again recommend sandpaper+block. Pick an angle so the block is close to lying along the main bevel, but only touches the edge and perhaps about 2-3mm up from the edge. Lightly sand along the edge.
Some people like accusharps and similar; I don't like them because they give you a pretty nasty secondary bevel.
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Post by chrisperoni on Dec 26, 2012 4:13:12 GMT
follow Tom K's sharpening advice and you'll do fine- but I agree it should not need sharpening yet. I too had several swords in use all the time for years on bottles and fruit with no sharpening needed. www.sword-buyers-guide.com/sharpen-a-sword.html
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