Knife Sharpening
Hello again everybody. This community has been extremely helpful before so I'm giving it another go with knife sharpening. I often watch other reedmakers scrape and I am amazed at how easily they scrape of greats amount of cane with seemingly little to no effort. I feel like I get a decent burr but I still have to apply some downward pressure to get it to take cane off and even then it's taking off very little unless I really apply more pressure. I know this is not ideal and so I am left thinking that my knife is not correctly sharpened. Right now I use a single beveled knife for my rough scraping and then a jende double hollow ground for my finish scraping/fine scraping. (I'm a lefty unfortunately). I do use a couple of the Jende wet stones to sharpen and the fine ceramic sticks to reset the burr as needed while scraping. I have tried many approaches to sharpening, but the one I am currently on is keeping the knife at a constant 15-20 degrees, starting with the back of the blade down and doing 8-10 strokes back and forth, then going to the other side at the same angle, and doing this a few times slowly doing lighter and lighter pressure, and the last stroke is knife flat on the stone with the back of the blade up, just one quick pull across the stone length-wise. Any advice is appreciated.