Sharpening knives, what do you all use?

[Mr.Glock]

I can sharpen knives on a wet stone and leather strap. Taught by grandpa when I was a kid when we rendered rabbits, chickens, pigs, cows, deer etc. We put up over a hundred chickens at chicken killing time and about that many rabbits when my grandma would get the canning machine going and we canned and froze rabbits in old paper milk jugs.

Anyhow back to sharpening. I can do most knives but big things like the bayonet I got from @Speedrat, I am at a loss. So few days back @08H3 and I were conversing and I brought up knife sharpening. He is a great knife maker and he is going to show me how he sharpens with his automated belt.

Below is what I was gifted over 20 years ago and it will sharpen a knife fast and way easier than an old wet stone does.

Mfg by Spyderco. What do you all use?

 

[montesa]

I can sharpen knives on a wet stone and leather strap. Taught by grandpa when I was a kid when we rendered rabbits, chickens, pigs, cows, deer etc. We put up over a hundred chickens at chicken killing time and about that many rabbits when my grandma would get the canning machine going and we canned and froze rabbits in old paper milk jugs.

Anyhow back to sharpening. I can do most knives but big things like the bayonet I got from @Speedrat, I am at a loss. So few days back @08H3 and I were conversing and I brought up knife sharpening. He is a great knife maker and he is going to show me how he sharpens with his automated belt.

Below is what I was gifted over 20 years ago and it will sharpen a knife fast and way easier than an old wet stone does.

Mfg by Spyderco. What do you all use?


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Not sure what oh83 is using. Probably a high grit or well worn belt on a 2x72 at a slow speed. I use the sharpmaker and strop most of the time. Or a buffer motor with cardboard wheels if I need to do alot and fast. It takes very little to keep mine sharp though. Just a few passes and regular strop on leather.

The absolute easiest way for me to keep a great edge is a thin scandi grind and 1000 grit diamond stone. Strop the micro bevel all the time and occasionally stone the flats.

 

[TedKennedy]

I too was taught to use a stone and a belt. I too remember cutting paper milk cartons in half and freezing quail, rabbits, squirrels in them.

I got fancy a few years ago and bought a Wicked Edge system. It's pricey, but it'll lay a consistent edge on a knife mucho pronto. I butcher a lot of meat, and I just leave it set up on my bench all the time. Takes about a minute for me to walk out to the garage, clamp a knife in, and put a fresh, smooth edge back on.

 

[08H3]

Small blades I use a stone, a simple small 3 sided deal I bought ages ago. My uncles taught me when I was little how to sharpen a knife and the difference between razor sharp and usable sharp.

If it’s a bigger blade I like to use my 2x72 belt grinder with a 400-1000 grit belt single speed at 1700rpm but since I’ve used it forever I’m good at reading the pressure needed and can really bring a edge to hair spitting sharp if needed. I’ll strip on an old leather stop I made several years ago and I have an old 6” buffer in the shop to use if a little extra is needed.

 

[Glock 'em down]

I use a diamond sharpener and a wooden paddle style, two sided (smooth and rough) leather strop.

 

[Mr.Glock]

Not sure what oh83 is using. Probably a high grit or well worn belt on a 2x72 at a slow speed. I use the sharpmaker and strop most of the time. Or a buffer motor with cardboard wheels if I need to do alot and fast. It takes very little to keep mine sharp though. Just a few passes and regular strop on leather.

The absolute easiest way for me to keep a great edge is a thin scandi grind and 1000 grit diamond stone. Strop the micro bevel all the time and occasionally stone the flats.

Have you sharpened a Bayonet like that one above? I have never done something that big! @08H3 didn't shy away from it when we were talking. I look forward to learning from him.

Be cool if you knife people teach knife sharpening!

My grandpa shave with straight razors his whole life, taught us to use them. He could keep them surgical sharp. He taught how to carry them around too, he was a mean old cuss.

 

[Mr.Glock]

I too was taught to use a stone and a belt. I too remember cutting paper milk cartons in half and freezing quail, rabbits, squirrels in them.

I got fancy a few years ago and bought a Wicked Edge system. It's pricey, but it'll lay a consistent edge on a knife mucho pronto. I butcher a lot of meat, and I just leave it set up on my bench all the time. Takes about a minute for me to walk out to the garage, clamp a knife in, and put a fresh, smooth edge back on.

That machine do from thin fishing filet knifes to your butchering knives and all in between?

It take some learning and or ruining anything to learn?

 

[mike miller]

I use a new 220 grit belt to get a burr then go to a 2000 grit belt for final edge.

On occasion i use the Lansky diamond kit to finish sharpen some knives.

 

[Tin Star Firearms]

I use the same Spyderco sharpener. Never let me down yet.

Andrew

 

[TedKennedy]

That machine do from thin fishing filet knifes to your butchering knives and all in between?

It take some learning and or ruining anything to learn?

It’s not a machine- it’s a stand that holds the knife, two rods with adjustable distance from the knife (this determines angle) and diamond stones in varying grit.

But, yeah- it does them all. I highly recommend it for anyone with lots of blades.