Sharpening

[dammitman]

all good advise,,,,,,,,

[JLA]

Originally Posted by topper

I use a tri-stone that was made back in the 1930's. It has three different grades of stones and does a fine job of sharpening. Some of the newer "made in china" blades are made of a hard stainless steel and it takes a bit of work to get a keen edge. I set the blade at about a 10* angle and draw slowly toward me and then flip over and push it away. Do this until the edge is getting very sharp and then finish on a very smooth arkansas stone and then strop with a leather belt. That should produce a very sharp edge.

This is exactly the way I do it, and is the way all the men in my family were taught.

My personal preference is a good whetstone with a course and fine side. draw the blade edge first across it at a 10 degree angle starting with the course side for a brand new blade or a damaged blade to establish the initial angle, then proceed to the fine side of the whet and refine the edge. Heres where my technique has sort of evolved from my dads and grandads, I incorporate a fine diamond steel next and draw the blade always edge first at your 10 degree angle to hone it, this is where I get the razor edge you can shave with. Once i have sucessfully shaved my arm testing the blade ill strop the edge on my grandads old leather razor hone which brings it to a scalpel edge. I dont dare try to shave with that one it will get under the skin very easily.

Also use a good honing oil. My grandad used 3in1 and passed that preference to my dad, I use SBGO.

[cycloneman]

All good advise.

But sitting on a forum is not hands on. I got fed up one day and went to a knife shop to have a professional show me how to do it. You will learn about different metals, angles, how to push the knife aganist the stone and when to apply pressure and when to change angle. I use a Norton stone and Leather strap at the end once you get that little curve on your blade. Like I said you need to have someone show you.

I also never use typ buck knives or the hunting type knife. I now have a collection of filet knives. Thin blades, soft metal makes sharpening easy.

Buck knives have alot of carbon in them and are especially hard. I find they dont hold an edge. Pain in the rear to sharpen.

Go get you a variety of Rapala filet knives at wally world for 10 to 20 bucks and be done with it. As far as skinning goes use a Wyoming knife. When it gets dull change the blade. Done.

[American Leader]

I use the Lansky system as well. Like it!

[JLA]

I too am a fan of filet knives, but ill admit I buy the german steel bakers and chefs filet knives with big handles. My favorite knives for cutting meat is a 7" filet, a 7" santoku and a 7" slicer. All german steel and all have scalpel edges.

[cpttango30]

The best systems I have seen that produces an edge like that of a scalpel blade.

Check out the edgepro system. http://www.edgeproinc.com/productsapex.html

There is also Wicked edge. http://www.wickededgeusa.com/

I have a friend that did a head to head of the edge pro and the wicked edge and they both produce amazing edges that last a long time on any knife.

I am thinking of putting down the money on a wicked edge system.

[Cowboy6373]

The best sharpening system I've tried is the Gatco system. Really foolproof and does multiple angles for different usages. As for razor sharp, again, it depends on the application. Too much angle and the blade dulls quickly. For my hunting knives I go with a 19 degree angle which is plenty sharp and much more durable, requiring less touch up. For kitchen type knives I can go up to 25 degrees of bevel. The beauty of the Gatco system is that you can do all those angles and the instructions in the kit tell you the appropriate angle application. And the kit is reasonably priced.