Am I the only one?

[retrieverman]

I've carried a carbon steel pocketknife off and on for nearly fifty years. For quite a few years I carried an SS lockblade on my belt instead. The SS never got dull, but the carbon ones would - also the carbon springs turn black.

My dad carried the exact knife and his springs would be shiny from the wear in his pocket. The only thing I could figure was I either sweat more or have more acid that created a different reaction in the steel.

I have acidic sweat too, and if I even touch a blued steel gun and don’t wipe it down with oil afterwards, it’ll have surface rust the next day.

 

[mike miller]

A carbon knife will oxidize and dull the edge from non-use while a stainless stays sharp.

 

[fishincoop]

My dad taught me how to sharpen knives when I was a kid. In fact, I was the one who sharpened his castrating blades before we worked cattle. So I know a thing or two about sharpening knives.

Now the issue. I can sharpen my Benchmade Shane Sibert Auto to shave hair, carry it everyday in my right front pocket for a month, never use it, and then when I need it, it won’t cut hot butter.

This is so frustrating. Does anyone else have knives that suffer from pocket dulling?

Jcann- can you offer a quick review for the novice knife men (like me) on how to properly put a decent edge on a not so fancy knife, I.e. fish cleaning knife, edc pocket knife, etc. Mainly angle to stone, direction; pressure; oil, spit, or dry???
Thanks in advance.

 

[okierider]

Jcann- can you offer a quick review for the novice knife men (like me) on how to properly put a decent edge on a not so fancy knife, I.e. fish cleaning knife, edc pocket knife, etc. Mainly angle to stone, direction; pressure; oil, spit, or dry???
Thanks in advance.

This question is like 9MM or 45. everyone has their go / no go call on sharpening knives. I personally like a wet stone and a stropping block on my nice knives but use a Work Sharp on the kitchen knives that everyone else uses. Cannot convince the hard headed broad in my life that knives do not go in the dishwasher!!!

 

[DRC458]

This question is like 9MM or 45. everyone has their go / no go call on sharpening knives. I personally like a wet stone and a stropping block on my nice knives but use a Work Sharp on the kitchen knives that everyone else uses. Cannot convince the hard headed broad in my life that knives do not go in the dishwasher!!!

I know what you're saying. HER knives might, but mine DON'T!

 

[Jcann]

Jcann- can you offer a quick review for the novice knife men (like me) on how to properly put a decent edge on a not so fancy knife, I.e. fish cleaning knife, edc pocket knife, etc. Mainly angle to stone, direction; pressure; oil, spit, or dry???
Thanks in advance.

First, I lather her up in oil, I get her wet, dripping wet. Then I slowly caress her along the coarseness of my stone. Slowly moving back and forth, periodically shifting positions until the first of my desired results are achieved. This is a learning process for me and for her because I’m unsure of her previous bents and blade edge. Moving along and applying additional oil I begin to slowly caress her again on the finer surface of my stone until she begs me to stop, but I know better. I have more to offer her so I apply a generous amount of oil again to the warmth of her blade and apply it to the smoothest of my stone. Gently moving it back and forth, admiring the beauty before me and with a few more gentle caresses along the smooth and especially hard stone I bring her to her fullest potential and, disregarding her plea’s for me to stop I break out the leather.
Now and only now is she ready for nut cutting.

 

[rhart]

First, I lather her up in oil, I get her wet, dripping wet. Then I slowly caress her along the coarseness of my stone. Slowly moving back and forth, periodically shifting positions until the first of my desired results are achieved. This is a learning process for me and for her because I’m unsure of her previous bents and blade edge. Moving along and applying additional oil I begin to slowly caress her again on the finer surface of my stone until she begs me to stop, but I know better. I have more to offer her so I apply a generous amount of oil again to the warmth of her blade and apply it to the smoothest of my stone. Gently moving it back and forth, admiring the beauty before me and with a few more gentle caresses along the smooth and especially hard stone I bring her to her fullest potential and, disregarding her plea’s for me to stop I break out the leather.
Now and only now is she ready for nut cutting.

E. E. Cummings much?

 

[Jcann]

E. E. Cummings much?

Never heard of him. Had to use google. The only times I read poetry was back in high school.

I figure there’s nothing wrong with making something saucy as long as it’s not vulgar and hopefully taken as amusing.

 

[Prairie Traveler]

"Buck" makes a very nice 3-sided diamond coated steel. It comes with a protective cover, we keep it with the kitchen knives, for honing every time I need to cut up meat before cooking. I keep a 1000/6000 grit water stone in the shop for the working knives. The worst knife cut I ever got, was from a dule knife.
Old Saying: "Respect the man with a Gun; beware the Man with a knife."

 

[HiredHand]

It really sounds like there is still a burr left on the edge of the knife after the sharpening.