I always carry a knife. (Gibbs' rule number 9) Comes in handy, regularly. I'm also nutso about keeping it sharp. Dull knife = Useless. I have used the talents of an old Russian guy to put a superb edge on blades, but he is inconvenient. Wrong side of town. I have not been able to come close to the edges he makes at home. Anybody have some good ideas about this? I want an edge that I can shave with. No, I won't be shaving with it, just want a fine edge. Thanks, Chuck
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Jan. 26, 2012 1:21 p.m. cwh SuperDork
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Jan. 26, 2012 1:24 p.m. Uncoiled Reader
I have this, its hard to use well, but still easier then a regular stone. It will take a lot of practice to get it right but once you do its pretty awesome. I got mine for cheaper, not sure where...
http://www.amazon.com/Lansky-Professional-Sharpening-System-Serrated/dp/B001KN3OKO
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Jan. 26, 2012 1:39 p.m. Dr. Hess SuperDork
Yeah, buy a set of professional knife sharpening wheels and a HF grinder. I have a whole collection of various knife sharpener things: Stones, ceramic stones, stick things, gizmos, some cheap, some expensive. I used to watch the professionals do it at gun shows, so I bought what they use. Total cost on the wheels is <$20 or so, plus some polishing compound. The HF grinder is cheap with a 20% off coupon.
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Jan. 26, 2012 2:24 p.m. Hal Dork
Uncoiled wrote:
I have this, its hard to use well, but still easier then a regular stone. It will take a lot of practice to get it right but once you do its pretty awesome. I got mine for cheaper, not sure where...
http://www.amazon.com/Lansky-Professional-Sharpening-System-Serrated/dp/B001KN3OKO
+1 on the Lansky system. I have had one for ~15 years and really like it. It does take some practice to be good with it. Once you learn how it takes care of the biggest problem in knife sharpening - maintaining a consistent angle. the best part is that you can use different angles depending on how you intend to use the knife. It has 4 different angles form 30 for the meat cleaver to 17 for touching up scalpels.
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Jan. 26, 2012 2:41 p.m. 914Driver SuperDork
Spiderco sharpener.
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Jan. 26, 2012 2:42 p.m. N Sperlo SuperDork
The shop I work at sells Benchmade Knives, which never really need sharpening and if they do, they do it for you. Also, we have a few sharpeners sitting around for the other knives we sell. Kabar and other cheap eye candy.
Something like this is what we use. In fact, this might be it...
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Jan. 26, 2012 2:47 p.m. 1988RedT2 SuperDork
What if I happen to have an axe to grind?
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Jan. 26, 2012 3:05 p.m. cwh SuperDork
"What if I happen to have an axe to grind?"
4" angle grinder with a flap disc.
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Jan. 26, 2012 3:06 p.m. benzbaron Dork
A small fine rat tale file can put a hell of an edge on a knife if the edge is really dull. You just have to hit it around 20 degrees on each side. I'd follow with a metal sharpening stick then a fine porcelain sharpening stick.
For an axe I'd use a course metal file, a few minutes and it will be very very sharp.
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Jan. 26, 2012 3:31 p.m. slantvaliant Dork
and
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Jan. 26, 2012 3:42 p.m. Keith SuperDork
I've got the Lansky stuff as well. It's very easy to use and puts one heck of an edge on knives. I use it for kitchen knives and my KA-BAR. Someday I'll tackle the WWI German bayonet and see how it does.
As mentioned, it'll let you select the angle and keeps it consistent, which is really hard to do on a wheel unless you practice constantly.
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Jan. 26, 2012 7:48 p.m. Streetwiseguy SuperDork
N Sperlo wrote:
The shop I work at sells Benchmade Knives, which never really need sharpening and if they do, they do it for you. " />
I'll take that bet.
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Jan. 26, 2012 7:52 p.m. cwh SuperDork
I've seen those ads for knives touting that they NEVER NEED SHARPENING!!!! My BS meter always pegs.
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Jan. 26, 2012 8:28 p.m. Drahthaar New Reader
Another Lansky user here. But I also do a lot of wood working with hand tools. For those I want a better edge. So I use plate glass and silicon carbide paper. Start at 220 or 400 and work to 2000. Glue the paper to the glass with 3M 77 and have at it.
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Jan. 26, 2012 8:42 p.m. fasted58 SuperDork
Lansky
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April 3, 2012 10:03 p.m. mrhappy HalfDork
I normally use wetordry sandpaper and a leather strop.
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April 4, 2012 12:12 a.m. iadr New Reader
We have a chain in Canada called Lee Valley Tools. If you are serious about sharpening and have access to a store or their website, check there, & get yourself some supplies. They started off in wood working/wood carving and expanded to (premium) lawn and garden stuff. They have everything scienced out when it comes to making an edge (including regualar trips to an electron microscope). I've found an edge on a paring knife that will shave my arms can be done with a pocket stone of about 500 grit, followed by a bunch of strokes on a mylar backed "sandpaper" surfaced with a bright green chrome-compound abrasive that's around 3800grit, IIRC.
I don't think holding a perfect angle is all that important. the ideal is a rounded bevel, anyway. And the ideal bevel angle varies with what steel you have and what use you are making of the sharpened implement. I get some terrific edges on stuff, and unfortunately, I usually scrape up the side once or twice over the course of doing a kitchen knife set, so obviously my holding an angle isn't perfect at all.
Some pointers- you have to understand that often the edge doesn't wear away- it gets folded over. That's sometimes savable with a "knife steel", which just repositions the edge upright again. Other times there is where or a folded over edge thats beyond saving. Then you use a stone, and abrade away til you get the new adge
The best way to determine your progress is to lightly try to drag the edge back and forth on your opposite thumb nail. A dull edge skates easily, sharp edge not at all. This check also allows you to lean the blade over 30* to each side and check for a hook edge, where you have sharpened too much to one side.
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April 4, 2012 2:53 a.m. Max_Archer New Reader
The Lansky system is OK. I can get knives usably sharp, but not that super-sharp that nice knives come from the factory.
From everything I hear, THE sharpener to have is the Spyderco Sharpmaker, which is like $80. I keep meaning to buy one, but always have something I'd rather spend 80 bucks on.
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April 4, 2012 3:55 a.m. Twin_Cam UltraDork
cwh wrote:
I've seen those ads for knives touting that they NEVER NEED SHARPENING!!!! My BS meter always pegs.
Friend of mine: "Cutco knives never need to be sharpened...they're dull all the time!"
Not to thread hijack, but say I have a Leatherman that has a knife on it, only it has some serrations, i.e. it's not a straight blade. Can these sharpener things be used for that, too?
A la:
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April 4, 2012 5:25 a.m. foxtrapper UberDork
Stropping and a steel.
And a diamond hone stick.
I've spent a small fortune over the years buying various gee-gaws to sharpen things, because I was the worse sharpener I knew of. I could dull anything. Yet nothing I really did, worked.
Finally learned to quit trying to grind away metal to create sharpness, and instead curl the edge back straight. This is where the steel and the stropping come in. I've learned to keep a blade sharp for a long time by quickly doing this.
The diamond stick I use is a three sided thingie, with three different grits. It works wonderfully for those times I actually need to remove metal from the blade (rare). Thing I finally learned, slice the sharpener. Move the blade like you're trying to carve or shave off the stone or stick. That means pressure and nice sweeping action. Goes a long way to getting the edge shaped correctly.
