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Thread: Sharpening a knife.

  1. #1

    Sharpening a knife.

    Hi all,

    I need to ask this question how do you all sharpen your knives, i know everyone should be able to do this but can you let me into the secret..

    regards
    chris

  2. #2
    The answer is either practice or cheat.

    Razor sharpness comes from consistency and if you can't hold the angle then use some kind of guide.

    I use a diamond steel or a very soft grinding wheel [rubber based] that I have set up for sharpening hoof knives. Polish the blade afterwards - freehand can shave hairs.

    Little pocket sharpeners work but they can remove a lot of metal quickly. The Spiderco knife sharpener has been recommended to me, but never used it

    Spyderco Sharpeners: Tri-Angle Sharpmaker --- Heinnie Haynes - Knives, Pocket Tools and Accessories

  3. #3
    I cheat, I just use a little kitchen devils sharper like the one in the link below (2.99). Just like my chain saw blade I rely on not letting it go blunt in the first place so basically I sharpen it little and often. I think this way the blade never loses much angle and is much easier to keep sharp. Just my opinion, I know many go to a great deal of length to obtain super sharp knifes and fair play, but mine is all ways sharp enough for me.

    To sharpen I turn the knife over with the back of the handle on the kitchen work top and run the sharpener along the blade from handle to tip. Then remove the burrs with the back of my leather belt.

    1 X KITCHEN DEVILS SUPER SHARPENER SHARPENING KNIFE on eBay (end time 15-Mar-11 14:05:04 GMT)

    I think Apache is right on removing alot of metal given the state of my Opniel knifes...
    Last edited by aliS; 20-02-2011 at 01:35.

  4. #4
    Hi Chris

    Maybe these past threads will help.

    Cheers

    Chris


    Knife sharpening help please

    blunted my knife
    Life should be a journey to the grave with the intention of arriving skidding in sideways, Merlot in one hand, Cigar in the other, body thoroughly used up, totally worn out and screaming WOO HOO what a ride!

  5. #5
    Chefs Choice 120

    http://www.blueshoots.com/scp/Knives...harpeners.html

    You can shave with my stalking knife sharpened with this and there is verry little metal wear after the first sharpening to acheive the profile.

    Dave

  6. #6
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    Quote Originally Posted by chrisc View Post
    Hi all,

    I need to ask this question how do you all sharpen your knives, i know everyone should be able to do this but can you let me into the secret..

    regards


    chris
    Sorry No but I will give you a clue I dont use an oil stone and neither do I use a grindstone
    The man to ask is Bernie the Knife he will tell you and believe me hes not wrong

    Hi All
    Last edited by Mannlicher_Stu; 20-02-2011 at 09:00.

  7. #7
    cheers lads you all mention different ways and machines but which way is the easiest way for someone who does not know a angle of a blade from his elbow, i have a blade tech but that seems to take alot of metal off and i once watched someone with the chefs kitchen sharpner destroy a hand made knife in 2 runs through the machine.

    so what would be a good starting point for a novice knife sharpener.

    just thought all of the above makes me sound like a total novice in field craft.


    regards
    chris

  8. #8
    Hi Chris,

    Try this website, which has plenty of information regarding knife care, choice, sharpening, blade types and steels etc. (Also links to other websites that have knife sharpening tips, hints and recommendations)

    KNIFE INFORMATION - An information page supplied by UK DEER Management

    Regards

    Rocky
    The pure and simple truth is rarely pure and never simple

  9. #9
    Chris,

    I can use a stone, a steel got blade tech got lansky and they all work but the quickest and simplest is the chefs choice 120. I might add it is also the most expenseve!!

    Dave

  10. #10
    Quote Originally Posted by chrisc View Post
    cheers lads you all mention different ways and machines but which way is the easiest way for someone who does not know a angle of a blade from his elbow, i have a blade tech but that seems to take alot of metal off and i once watched someone with the chefs kitchen sharpner destroy a hand made knife in 2 runs through the machine.

    so what would be a good starting point for a novice knife sharpener.

    just thought all of the above makes me sound like a total novice in field craft.


    regards
    chris
    This is how I do it Chris,

    It's not the end and b all of sharpening but for practical use I find it fast and easy.

    I currently have 3 sharpeners in the bag which are the ACCUSHARP (tungsten carbide), the LANSKY (alumina ceramic rods) and the BUCK diamond.

    ACCUSHARP uses a technique of sharpening that utilises a pair of preset angled tungsten carbide blades built into the handle assembly.
    You simply draw the sharpener down the length of the blade whilst holding the knife in a static position. The good thing about this sharpener is that it removes metal fast ready for instant rehoning. Another good point about the sharpener is that it automatically resets the cutting angle (or shoulders) of the blade. The down side is that it leaves a slightly raggedy saw edge (a bit like a bread knife under the microscope) so what I do is to rough sharpen with this first and then switch to the LANSKY. Don't use the ACCUSHARP too often (as I said...it removes a lot of metal) but just to reset the blade's shoulders and angles.

    The LANSKY is used for honing the blade. The 4 rod deluxe version comes with 2 pairs of alumina ceramic rods (2 medium and 2 fine) which are stored in the wooden base. The base has 2 preset sharpening angles of 20 and 25 degrees. (I keep a deluxe version at home and have a standard 2 rod version in the grip for field use). THE LANSKY is fast and produces a terrific honed edge after just a few passes. Use the medium first at 20 degrees and then if you want a really sharp edge use the fine at 25 degrees. (Remember that the 25 degree edge is not quite so durable in the field as the 20 degree - The same technique that carpenters / cabinet makers use for their chisels.

    The Buck is great for the small jobs and if you've put a nick in the blade which you need to remove fast. It's a small, lightweight sharpener with a plastic protective sleeve that you remove and place on the back end which acts as the handle. I just use it to touch up now and again or if I catch a bone awkwardly whilst gralloching.


    Happy sharpening

    Rocky
    Last edited by rockingod; 20-02-2011 at 13:13.
    The pure and simple truth is rarely pure and never simple

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