Marty,One thing that continues to confuse me. You sharpen a bevel onto your knives. While Wayne Barton says to sharpen the knife to where there is no bevel. You both make very similar knives. So who’s right? Or what is the logic behind these two positions?
Your question is very common.
One point to start with is the difference between MyChipCarving Knives and WB knives. WB knives do NOT come pre-sharpened. They come with a factory grind. I sold WB knives until I produced my own so I know what they look like and the amount of work needed to get them sharp. Also, the blades are thicker when compared to MyChipCarving Knives and do not have the crucial thumb notch. All of these items (except thumb notch 🙂 make a difference when it comes to sharpening.
Next, one primary bevel or a primary and a secondary bevel?
Sharpening a WB knife with one primary bevel makes sense because WB blades are thicker from the spine to the edge than MCC Knives. If you have a primary plus a secondary honed bevel on a WB knife that will increase the thickness at the cutting edge and it won’t perform as well as it could. The thicker the blade is to start with, the wider a secondary bevel will be. Keep in mind that when sharpening and honing a single bevel blade you will need to sharpen/hone that entire blade and not just the edge.
MyChipCarving Knives are VERY thin as the primary bevel approaches the cutting edge. There is a very slight secondary bevel that is honed razor sharp to form the cutting edge. Look closely at the secondary bevel and you will see it is very small because the blade is very thin to start with. To hone the MCC edge, simply form a 10-15 degree angle with the blade on the strop and count down from 10 to 1 on each side and you’re back in business. (follow count down method as explained with Sharpening Kit)
I hope this is understandable. If you have questions don’t hesitate to reply. I thought about adding some drawings but figured that might muddy the waters.