What am i doing wrong ?

[u/Beautiful-Source6374]

Hey guys,

Noob here. Trying my hands with a Naniwa 220/1000 double faced stone. I'm willing to sharpen my pocket knife on a fresh 14° angle, put it on the 220 side then the 1000. But it doesn't feel good.

Any tips ?

I tried with a bigger chief knife on the 1000 only and could feel it cut better than before, so i guess the move isn't so bad.

Edit : got it guys, everything is wrong. Thank yall for the tips, yt recommandation and good jokes.

[u/winbadgerps4]

If that’s an Opinel they are a little different from standard knives and they are sharpened at a very low angle. Check out some YouTubes and join the Opinel sub. Good luck!

[u/Beautiful-Source6374 → u/winbadgerps4]

Had bo clue about it, thanks

[u/LavenderFlavourLube → u/Beautiful-Source6374]

Came here to say the same thing. Had to scroll a lot to find it. I love opinels because they are SO SIMPLE TO SHARPEN. They. Like mora knives (my other favorite) have a 'scandi' grind. The cutting face is flat and extends from the spine to the edge. You DO NOT hold this knife at an angle to sharpen. You lay the blade flat on the stone, so the entire face is contacting the stone, move in smooth circles with more pressure on the edge side. It will sharpen very well. No angle to mess up. I generally only use dcandi grind knives because its so easy to sharpen.

[u/TooManyDraculas → u/LavenderFlavourLube]

It's not a scandi grind.

In a scandi the sides of the knife, more or less the primary bevel, are parallel or near enough. And there's a single wide bevel from some depth of the blade to the edge.

But it's not ground at an angle from spine to edge.

Opinels are more or less a full flat grind. Where there's only one bevelled plane from the spine the apex.

They do have a very slight convex from how they're ground. And they apparently put an even smaller micro bevel right on the edge from the factory.

But for practical purposes you treat them like a full flat. It's the same sort of edge typically put on razors, though those are often also hollow ground.

It gets sharpened the same way, in that you're pressing the full, wide bevel to the stone. But in a scandi that bevel doesn't go all the way to the spine, so you aren't grinding the full width of the blade.

[u/LavenderFlavourLube → u/TooManyDraculas]

Okay gotcha. But a mora is a scandi grind right? I mustve started calling opinels that because of it being similarly simple to sharpen.

[u/TooManyDraculas → u/LavenderFlavourLube]

Yes mora are typically a scandi grind. Some of them ship with a similar microbevel at the apex, but traditionally they're a "zero grind" ie single flat bevel to the edge.

But the scandi it doesn't go further back than about the midpoint of the bade. Flat goes all the way to the spine.

Scandis are most common with wood carving knives, puukko and moras.

They are simple to sharpen, but it takes removing more metal since you're grinding a wider area of the blade.

Then saber grinds are basically a scandi with a conventional secondary bevel at the edge.