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Ok fellas, how do I sharpen a BIG knife?

Discussion in 'Knives & Edged Items' started by mule73, Nov 25, 2007.

  1. mule73

    mule73 New Member

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    Nov 15, 2007
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    Got a free United fixed blade from a buddy today.Single edge 9" made of UC460 stainless.Anyone know anything about this steel? I've never heard of it, but seems like a decent knife to be from Taiwan.Problem is it's DULL! All my stones are too small to make a full pass on this monster and I really wanna see if i can get a good edge on it, so I can hunt elephants with it. Have I mentioned it's big?:D How do U guys sharpen the big 'uns? Thanks, Matt:confused:
  2. 358 winchester

    358 winchester *TFF Admin Staff*

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    Take it to the gun show and pay the $3.00 or a local knife sharpener. I have a couple of big stones that I use.
    Ron
  3. Michael G

    Michael G New Member

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    Very carefully.
  4. scottShryock

    scottShryock New Member

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    Very Carefully is good , However with the current stainless steel content I would recomend . A diamond stone a nickel steel imbedded with diamond ,thats about the only way to sharpen those . Were that knife mine I would have it professionally sharpened to define the edge . Then follow up with the Diamond stone Finally a soft hard arkansaw to finish the edge . Do know how to use a Steel? As thats the best way to preserve an edge (small diamond ones are available ) From an old chef
  5. Popgunner

    Popgunner New Member

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    I have a smooth grinding wheel on my bench grinder that works great. Stainless is hard & you'll wear stones down before you make progress with a large stainless blade. I keep water handy & use very light pressure & go slow.
  6. berto64

    berto64 Active Member

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    With a big knife sharpening doohickey.

    (couldn't help it, it's 0435 hrs.)
  7. fedupdon

    fedupdon New Member

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    i use my wart hog i have not had any trouble sharping the largest bowie that i own
  8. Crpdeth

    Crpdeth Active Member

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    Here's what Don is talking about... Wart Hog



    Crpdeth
  9. Skipper

    Skipper Active Member

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    The UC460 is a United Cutlery code for the item number. It's not a type of steel. Your knife is probably 420 stainless.
    Considering that it has a max hardness of about 50 RC, I'd recommend a sharpening angle of 25 or more degrees; anything finer and you run the risk of folding over the edge.
    Use a file and finish with your choice of stones.
    Last edited: Jul 17, 2008
  10. Crpdeth

    Crpdeth Active Member

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    Welcome to the forums, Skipper... Good to have ya.


    Crpdeth
  11. Skipper

    Skipper Active Member

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    Thanks!

    .........................still holding down the fort behind the lines out here in Commieville.:D
  12. meatguy

    meatguy New Member

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    being a meat cutter for 25yrs , I would suggest buying a "Norton" multi stone . be careful to just use mineral oil in the bath. it will have 3 stones ...coarse, medium and fine . I sharpen all my knives with one . cost will be about 150.00 . or you could also go to your local meat shop and probably borrow thiers. scott
  13. MH2008

    MH2008 Member

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    good information I can use. Got a bigger gerber that needs some work done.
  14. carver

    carver Moderator

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    I wonder what our ancestors used? I know that times have changed, and that are some really good products out there today, but I guess I'm old fashioned. If it worked well for grandpa, it's good enough for me! Soft Arkansas Whetstone, 8"X2"X1/2". http://www.hand-tools.com/product-detail.php?prodnum=BRK-AC10
  15. redworm

    redworm New Member

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    The only way I know is us a big stone (bench stone) an for finishing a large crock stick with a handle..........Redworm...............
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