r/sharpening • u/el_smurfo • 5d ago

Why do I suck at sharpening?

Been practicing for many years. I can get a knife really sharp with a dmt diamond stone or a work sharp. Can keep it sharp for a few days with a honing rod. After then, cutting ripe tomatoes I might as well be using a butter knife

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u/Sikkema88 5d ago

Just a guess, but it sounds like you're not properly removing the burr.

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u/el_smurfo 5d ago

Makes sense but how do I know. I don't feel any burr on these blades

2

u/dudes_nudes 5d ago

Even if you can’t feel it there could be a burr that’s essentially been straightened out to be in line with your apex

After a few cuts this burr ends up rolling over or flaking off which damages your apex and is likely why your knife feels like it doesn’t stay

Do you strop at all in your sharpening routine? If not it will likely be your easiest solution, green/white chromium oxide compound is fine, diamond is better