Sharpening knives?

[Flip]

I have three Svord carbon steel hunting knives, they are easy to sharpen and hold an edge at least 3 times longer than any stainless knife I own. I recently dressed out 2 deer without having to sharpen my Svord knife. I carry a buck folder which is a great belt utility knife but it is not half the knife my Svords are.

I only use a oil stone if the edge has really gone, normally just a good butchers steel works fine for me.

[awa355]

My understading is that a steele is for removing the 'burr' from the edge after the angle /cutting edge has been formed. It doesn't really put an edge on the blade.

We had a marvelous Greenriver carving blade for years, untill I refused to re sharpen it untill the wife learn't not to cut down onto the stainless steel benchtop. The rust pitting finally retired the knife.

[Drew]

My understading is that a steele is for removing the 'burr' from the edge after the angle /cutting edge has been formed. It doesn't really put an edge on the blade.

We had a marvelous Greenriver carving blade for years, untill I refused to re sharpen it untill the wife learn't not to cut down onto the stainless steel benchtop. The rust pitting finally retired the knife.

Way to prove a point. You're the man.

[Ocean1]

Dont let your missus use it

This.

'Er indoors has a vast collection of shite that she manages to keep well blunt, mostly by smacking the shit out of them with a fucking great steel.

I've got two Global and a Lakeland that I keep nice, mostly by forbiding her to touch them.

This works mostly by virtue of the fact that every time she does touch them she manages to cut herself.

That's not difficult either, look at the Lakeland too closely and your eyes will bleed.

[awa355]

Unfortunatly, a woman in the kitchen does need a knife,

[Owl]

Edge Pro Apex sharpener, Dickoron polish/sapphire steel, ceramic steel......just because?

I like sharp knives.

[Road kill]

My understading is that a steele is for removing the 'burr' from the edge after the angle /cutting edge has been formed. It doesn't really put an edge on the blade.

We had a marvelous Greenriver carving blade for years, untill I refused to re sharpen it untill the wife learn't not to cut down onto the stainless steel benchtop. The rust pitting finally retired the knife.

Yeah that's right "a steel is for touching up or dressing the edge while you work with it.

I have quite a few knives now days "my favourites for fishing are Victornox and for hunting "Svord.

I have a very small bird knife that was custom made by Markus Doran that I won during an archery competition "but I'll probably never use because it's just to beautifull to put a mark on.

Also have a Winchester/Pony Express collectors pocket knife from the mid 40's with solid gold bolsters and solid gold pony an cowboy inlaid on both scales.

I was given that knife when I visted a private museum in a search of old spark plugs for my collection.

The old boy that gave it to me knew exactly what it's worth but he also had about 4 hours worth of wars stories an I like listening to old guys stories,,,so he give me this knife after I'd commented on it when I saw it in a glass case.

Anyway 'I use a Lanskey diamond kit on my knives and just touch em' up now an then with a steel.

[george formby]

I've been a chef for yonks but only really learned how to sharpen a knife about 15 years ago. A wee Japanese fella used to sell blue & white paper, hand made Japanese knives. If you bought one off him he would hunt you down after a few weeks take your knife off you & give you a replacement while he sharpened it. The knives had a mirror finish edge, touch it you bleed.
I use one of these as my daily tool.
At home I have black steel Sabatiers, hand folded & hammered Japanese knives & general stuff like globals, montanas, gustavs, wusthoffs etc. Been cooking a long time.........
I use 2 stones & an old, oval, virtually smooth steel which works like a strop.
The first stone puts the edge on, it's very fine but you can feel it working. You must get the angle & stroke right. The second stone is a Chinese clay stone, it forms a grinding paste when wet with soap & water, my preferred lubricant. This stone polishes the edge. The steel maintains the hone on a day to day basis as the microscopic cross hatching that forms the edge breaks down. The stones are used straight up & down, gradually moving the knife across to form an even edge. The steel is used at an angle to remove the burring from use.

A little & often on the steel is the rule. I use the clay stone every couple of weeks & the hard stone maybe monthly, 6 weeks. My knife works at least 30 hours a week, is 7 years old & shows hardly any loss of shape, the bane of mechanical sharpeners. Most grinding systems take off far too much metal & shorten the life of your knife. They also tend to leave a scalloped edge which does not last long because you cannot pull the knife through perfectly smoothly.

[unstuck]

Got a few mates who are butchers and slaughtermen, they keep my knives sharp, just a flick on the steel every now and then . All my other knives seem to be burnt at the ends.

[slofox]

Always used a stone - for more years than I care to remember. Never could get the feel for a steel - dunno why - head might be facing backwards I suppose...

Knives seem pretty sharp after the stone.

[duckonin]

This is all academic aye?

Most cunts on here leave their knives hilt deep, in other users backs don't they?

You would have to answer yes to your own question Drew !!. You have driven yours (hilt deep) into a few over the while. Have a problem do you ?

I spend hours honeing a good knife. My hunting knives are all done by hand. Kitchen kinves by a very good machine, followed by a stone then steel. Yup reson is wife tends to cut the bench and such.

[Edbear]

You would have to answer yes to your own question Drew !!. You have driven yours (hilt deep) into a few over the while. Have a problem do you ?

I spend hours honeing a good knife. My hunting knives are all done by hand. Kitchen kinves by a very good machine, followed by a stone then steel. Yup reson is wife tends to cut the bench and such.

G'arn, Drew's just a big softie at heart, he just likes to make out it's made of stone...

I am the cook at home and I have one okay quality Chef's knife which gets used for everything but slicing tomatoes. I run it on a steel occasionally but if I need to do more I have a multi- wheel steel sharpener. Can't be bothered using several different knives when one good, proper Chef's knife will do it all.

I always use a wooden chopping board and discourage the wife from the kitchen.

[Edbear]

Always used a stone - for more years than I care to remember. Never could get the feel for a steel - dunno why - head might be facing backwards I suppose...

Knives seem pretty sharp after the stone.

Bein' from the stone age, I guess that's understandable.

[Mrs Shrek]

discourage the wife from the kitchen.

Dont let your missus use it

Thanks guys, been trying to get out of the kitchen for years
All this time i've been trying to pick the lock and all I had to do was pick up one of Shrek's knives

[Oakie]

I use my Ryobi bench grinder. Seriously.