Is this how to sharpen a knife?

Replies to This Discussion

Permalink Reply by Anthony G. on August 28, 2009 at 16:43

I just purchased a Spyderco Sharpmaker. I've heard a lot of praise for the kit - simplicity of use and satisfactory results. It comes with an instructional dvd and booklet which is a must for a newbie like myself. I think that many knife owners use a sharpening system because it provides for a consistent angle and reduces human error.

Permalink Reply by george morningstar on August 28, 2009 at 16:44

like the man says theres all kind of ways this is a very good way the key is to keep the angle which i am not very good at it takes practice.

Permalink Reply by Paul K on August 28, 2009 at 16:51

i dont see why not

Permalink Reply by Frazer on August 28, 2009 at 19:16

To start you don't really need a special honing oil IMHO I just use mineral oil. It also doubles for rust prevention. Cheaper too, I get it for like $2 for a quart at a wholesale club.

I think it's decent, he isn't very good at it, it's kinda sloppy work, other than that it's pretty much how I used to do it when I was less practiced.

Keep in mind he didn't really show the before and after product so he could be extra effective or he could have been counter productive.

Permalink Reply by Cam on August 28, 2009 at 19:36

The best way i found to sharpen a knife is to never let it get dull in the first place. But i must admit thats only because i am horrible at sharpening with a stone and have fallen in love with my new/ first strop.

Permalink Reply by Jeff on August 29, 2009 at 0:59

I've used a diamond hone for the last 10 odd years and wouldn't go back to stones. No need for oil, quick and effective.
However, I can't get my knives as sharp as I want to, so the search goes on for the perfect method.

Permalink Reply by Dave White on August 29, 2009 at 9:07

I too, use diamond "stones" now, with water as the lubricant. I've used stones, ceramics, and steels in the past, but none of them alone seemed to be enough. I agree that the angle is CRITICAL to get the right edge...I've started using a small pocket carbide, ceramic, diamond sharpener by Smith's ($10 at Home Depot) for touch-ups. It's one of the "draw" type tools, and not perfect for all knives, but seems very good for "pocket" sized blades.

Permalink Reply by Andy Voelkle "AxeMan" on August 29, 2009 at 13:22

I'm glad there are several methods that work. This young man has transcended the ignorant and the dummies, and is obviously effective. Your EDC kit isn't often maintained under survival stress.

In the field it is helpful to master the reworking of the edge without oil, a kitchen table, goo, bandicoot-hide strops and wonderful sharpening machines.

A 1x3 inch double sided stone, coarse and fine, and some spit works fine. Strop it on your pants or your beard.

Permalink Reply by jack walker on August 29, 2009 at 16:06

Hand sharpening on a stone. Quick and easy. in MHO.

Permalink Reply by Andy Voelkle "AxeMan" on August 30, 2009 at 12:05

I may have to add more curry and lentils to get a good strop glop. I'm already messy enough. Can't wait to get my cKc Hiker for a test! ;D

Permalink Reply by jocelyn frederic on April 15, 2010 at 3:20

yup you're right - hand sharpening is the best (i'm going to give people the rule of the 3 P's - Practice; Practice ; Practice)

later

Permalink Reply by Bob Andrews on June 8, 2010 at 6:17

Okay,I watched the video,and read most of the replies.First off,I agree that the best way to have a sharp knife is to KEEP it sharp.I've seen people let a knife get so dull it wouldn't cut butter,then whine,"I can't get an edge on this piece of junk!" Secondly,I agree with the guy who recomends Mineral Oil. It is cheap,effective and most commercial honing oils are little more than mineral oil with a fancy label.Also for your EDC,mineral oil doesn't taste bad if you slice food.Silicone tastes HORRIBLE! And lastly,the video states everybody has there own methods.Personally,I use a Lansky outfit to restore the edge of a very dull knife.It's great for restoring the edge to the correct angle. For maintaining a sharp edge on my EDC's,I prefer a series of Arkansas Stones. They're natural and American. Freehanding on stones does require developing the knack,but that's just more time to fondle your knives! If my EDC gets a little dull,I start with a Soft Arkansas. I get a nice,sharp,clean edge with the Hard Arkansas.Then,I finish with a Black Arkansas.Once you develop the "touch",a Black Arkansas will give you an edge that is SCARY! I don't use or recommend Diamond sharpeners.Yes,they get a sharp edge quickly.But for the in-experienced or over-zealous,they can just as quickly eat up your knife. These are my thoughts and techniques for sharpening.
Bob Andrews
http://oldhundredcollectibles.com

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