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Quote from: John_B on Yesterday at 07:08:52 PMIf you are sharpening customer's knives I would recommend against altering the bolster unless you have shown them what it will look like and have written authorization. Some knives also have a hollow bolster that you could grind into. The other thing I do to prevent scratching is to use painter's tape beneath the clamping area.
Quote from: KaithyHong on Yesterday at 11:43:53 AMOne thing that's helped me is making small adjustments and testing the edge after each pass instead of trying to correct everything at once. It makes it much easier to dial in the setup and avoid removing more material than necessary.



Quote from: Sir Amwell on Yesterday at 01:04:04 AMBy dishing do you mean à slight recurve or as I call it a smile?
Is this happening on all knives or particularly those with bolsters?
If it's a general occurrence I would suggest alternating your passes each time, don't work one side of the blade until you get a burr and then go to the other side. Work each side of the blade one pass, heel to tip then flip. Heel to tip on the other side then flip, one pass etc.
If it's bolstered knives in particular then you are over grinding at the heel due to the bolster getting in your way. Consider grinding down that bolster unit it is no longer impacting the process.
I don't think it's your stone causing this unless it's very much out of true. At the very least re square it to eliminate this variable.
I had a similar problem to start with but the practice of continually flipping the blade after each pass largely put paid to this problem. You will find a way with your technique to stop this happening.
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