Thread: Best way to sharpen Mercator Stainless?

Originally Posted by thatguy

@Nick-D okay that explains it. In my nativity, I thought it was the other way around (the carbon steel would work up an edge faster as it’s softer or something)
This makes sense because I probably spent a bit more time on the stainless blade, mainly because there were still two angles visible on the edge. I’ll go back and spend more time on the Carbon blade. Thanks for the advise

It usually is the case in equivelent stainless vs carbon as chromium carbides are larger and hard than iron carbides, but given the stainless is a knockoff its a good bet its got a shit heat treat and bugger all carbides in solution.
The thickness of the primary bevel has a big part to play in this as well. I can raise a burr on one of my very hard (62 RC) stainless kitchen knives in about 15 strokes on each side from dead blunt because they are super thin behid the edge.

Just focus on sharpening with your course stone until you can feel a burr. If you do this you will always end up with a sharp knife.

Originally Posted by Nick-D

It usually is the case in equivelent stainless vs carbon as chromium carbides are larger and hard than iron carbides, but given the stainless is a knockoff its a good bet its got a shit heat treat and bugger all carbides in solution.
The thickness of the primary bevel has a big part to play in this as well. I can raise a burr on one of my very hard (62 RC) stainless kitchen knives in about 15 strokes on each side from dead blunt because they are super thin behid the edge.

Just focus on sharpening with your course stone until you can feel a burr. If you do this you will always end up with a sharp knife.

Really appreciate the advise @Nick-D