For many years, I have sharpened my own pocket knives and hunting knives with mixed results! After coming to this site and reading most of the threads, I realize that I am a total neophyte! Can someone recommend a good book with the different methods, devices, and proper ways to stone sharpen, steel usage, stropping, etc! Assume I know little to nothing! Thanks, Tom
I would also recommend getting yourself a 10x loupe so you can see the edge. You can rub a stone on a knife all day, but if you cannot see if you have gone all the way to the edge, you will never get it sharp. The loupe allows you to keep using one stone on one edge until you have your new edge all the way to the edge. Then turn the knife over and repeat, working your way down through all the stones. I can sharpen mine in about 5 minutes to a razor edge.
Now, if you want something fast, this thing here is awesome...
Thanks Gizzy! I have already ordered the standard Ever Sharp per you and other guy's recommendations! Mainly, because of my collection of kitchen knives that would take foreever with conventional stones! If I go the Lansky route, which model would you recommend? Tom
I use the Lansky system and a 10X loupe so I can view progress to the edge. I use to sharpen freehand, meaning I just held the blade at the angle I thought was about right. The problem is that no two strokes are probably ever at the same angle. The Lansky system fixed that issue, as long as you develop a method to clamp the blade at the same position each time. When the blade becomes dull, you just clamp it at the same position, and begin making passes with whichever stone you choose until both sides of the fresh edge meet each other.
Lots of people progress down to a super fine stone to get a polished edge. I think that is fine if all you intend to do is shave with it. But if you want a decent cutting edge, the edge needs a bit of tooth to it. That's why I use a medium stone. It's like having a micro-serrated edge on your knife. It cuts easier and cuts longer than a super fine edge that dulls after a few uses.
tcr1146 The Spyderco tri-angle sharpmaker is great for beginners and allows you to sharpen blades at either 15 or 20 degrees and is available with several different sharpening stones. Another great thing about this sharpener it is great for retouching blades .I've even use this to sharpen small axes or hatchets you cannot use good system for reprofiling but for basic sharpening it works really good The Sharpener is also very portable 20160408_113040.jpg
I just use an Eze-Lap diamond coated flat steel, then drag the edge through a carbide sharpener to burnish it. Goghlan's makes a nice thin one with a butterfly shape.
I don't look for or want a razor edge, too fragile, just a good working edge. I've sharpened this way for years with no problem.
I would also recommend getting yourself a 10x loupe so you can see the edge. You can rub a stone on a knife all day, but if you cannot see if you have gone all the way to the edge, you will never get it sharp. The loupe allows you to keep using one stone on one edge until you have your new edge all the way to the edge. Then turn the knife over and repeat, working your way down through all the stones. I can sharpen mine in about 5 minutes to a razor edge.
Now, if you want something fast, this thing here is awesome...
I cut a small wedge of wood at 20° to help set the angle when using flat stones.after the soft Arkansas,several passes on a set of crocktix gives a pretty good edge.A leather strop with a little metal polish will make it shaving sharp
Looking through a pair of binoculars "backwards" works in the place of a loupe in a pinch. But use binoculars, trying to hold or balance them is not nearly as convenient as a loupe, try and you'll see. However, I can get away with a nice 4x magnifying glass on a stand that has a built in light for checking edge progress.
I don't sharpen my knives all that often with stones. Mostly I just touch up the edges with a steel hone. If the hone isn't enough, then I go to a stones/ceramic rods. I have an Opinel pocket knife that I about ground away before I figured out that removal of a ton of steel from the blade is not required for a good working edge.
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============ n00by is now flangster on RFC -- still a newbie though
I like my lansky sticks. They are easy to keep the correct angle on and convenient to use so you can do regular touch ups and with the thinning angle and the final cutting edge angle you can keep all your kitchen knives sharp also.
What do you plan to do with it?
What type of steel is your knife made of?
It sounds like a really dumb question but that first part will help point you in the right direction so that you get what you think you will be getting.
For example - "push cutting" and slicing are totally different operations. They generally require very different types of edges. These two are totally different operations from hacking, bushcraft, and run of the mill toe-picking duty....
I will give you an example.
Often edges that "push cut" well (aka shaving hairs) do not slice well. They tend to skid rather than grab in a slicing cut. Edges that slice really aggressively often don't push cut well... So you have to pick one.
I find that a Worksharp with 80 grit band followed up by a quality steel is great in the kitchen. It makes edges that slice well and is easy to fix when the wife beats the edges on a glass or tile cutting board. I consider those knives "disposable" - so I don't care if the edges get ground down over a few years.
On the other hand - my wood chisels need to push cut efficiently. I run through many grits and then strop them so they will cut off beautiful thin curls of wood....
I find the edges on my stainless steel knives last over 2x as long when I sharpen on diamond rather than on conventional stones.... BUT I get a better edge on my carbon steel knives with conventional stones...
And so it goes....
Pick your poison, there is no "Best" everything.
For many years, I have sharpened my own pocket knives and hunting knives with mixed results! After coming to this site and reading most of the threads, I realize that I am a total neophyte! Can someone recommend a good book with the different methods, devices, and proper ways to stone sharpen, steel usage, stropping, etc! Assume I know little to nothing! Thanks, Tom
Well everyone has suggested you, but there is another way if you have no resources, you can use a big pebble and rub both sides of blade on to it, and you will be amazed by the results.
For many years, I have sharpened my own pocket knives and hunting knives with mixed results! After coming to this site and reading most of the threads, I realize that I am a total neophyte! Can someone recommend a good book with the different methods, devices, and proper ways to stone sharpen, steel usage, stropping, etc! Assume I know little to nothing! Thanks, Tom
Here is all you need to know about quickly putting a razor-sharp edge on your knives in a way that preserves your blades for the longest time possible. I got one of the original Warthogs 20 years ago and have been glad ever since. But be careful! When I say "razor-sharp" that is exactly what I mean.
Hybrid Mode
