Sharpest knife you have?

guido

Well-known Member
Hello,
The butcher knive in the picture is the sharpest thing i have.
It is scary sharp!!. It will cut so fsat that you won't feel it, Just ask me how I know.
It is Swiss made by R.H.FORSCHNER Co.
Even by butcher brother in low is very apprehensive when we use it.

Guido.
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Hi
I have a Yoshi ceramic knife that I use and is very sharp. Once even scord a plate with it and it broke in half!
I do remember a high carbon steel knife my mother used that she liked and used for years and my dad always sharpened it for her.After years the blade width got smaller from all the sharpening from the wet stone
 
I try to keep ALL my knifes shape as in so sharp you can shave the hair off your arm. That is how I check them to see if they are sharp enough to put them away. I also try to keep my axes and hatchets as sharp as I can and have had more then one person get surprised when I can skin a deer with an axe
 
I bought a work sharp tool sharpener before christmas. I generally sharpened knives by hand on an oil stone and had good results. Neighbors would bring knives for me to sharpen. The belt sharpener is the best thing I have bought in a long while, We gave several for gifts and sharpened all the knives for family and friends. I highly recommend the unit
 
Other than my hand planes, the sharpest one I have is my little swiss army knife. I use it to cut splinters out of my fingers, and I want it scalpel sharp. I have a little arkansas oil stone that I use, and it does a quick job.
 
Invest in a Japanese 1500 grit waterstone and every knife you own will be sharp. Or you can buy one sheet of 3M 1500 grit wet or dry, put 1/4 of it in a sheet of glass and do the same thing for 1/20 the price.
 
Hello GordoSD,
I have a wet stone as you suggest as the best you can use for sharpening. I have one for 30+ years and after the knive gets off the sone, it goes on ceramic rods, only then is sharp enough to shave.
Guido.
 
Hello old,

You are like me, when it comes time to sharpen things.I check mine on my arm as well.
Ceramic rods will do the final touch.
I don't remember, when I sharpened my kitchen knives. Before I put them away, the get a few shots on the steel, even the serrated ones.
Much better to get cut with a sharp knive, dull ones will leave a wide gash.
Guido.
 
The only knife I bring to shaving sharp is one blade of the case trapper carried only while hunting. Most every thing else is sharpened with more bevel and only touched up enough for the intended task.
 
Unfortunatly my pocket/sheath knife stays pretty dull and usually won't cut hot butter because I use it more for things like scraping gaskets, etc, than actually cutting anything. Because of that I keep another knife in my pocket that has both a standard blade with serrations on the lower half, and second one that holds a razor blade. Between the razor blade and an old Gerber boot knife I have I really couldn't say which is the sharpest because both will shave the hairs off your arm.
 
Guido and Gordo,

I too love my water stones. I start with 800, then 1200, and finish with 5000. At a woodworking trade show I ran into a guy hawking ceramic hones. It didn't make my pocket knife any sharper than it was. To the large irritation of the salesman. Sure got the attention of the other bystanders who wanted to know what I was using.

I was initially skeptical about how fast water stones cut until a friend insisted I bring a tool I frequently sharpened and try his stones. Showed up with a favorite chisel, and couldn't believe how fast the water stones cut. 5000 leaves an edge that I could shave with, if I shaved.

I think I still have a collection of oil stones here somewhere... no idea why. We caution visitors in our kitchen that our knives are sharper than they are accustomed to. Easy to keep them that way with water stones.

Guido, I don't know knives but laminated steel Japanese chisels and plane irons take a far better edge than European tools. This is the process of blacksmith-laminating a hard steel to softer steel. The cutting edge is amazing, supported by the softer steel. Not inexpensive, mine never leave my shop and are stored in a safe. A real pleasure to use. The blacksmith is given credit, mine were made by a relatively new guy- less expensive than the established masters.
 
The only knives that I buy have blades made with Solengen West German Steel. Over the last 40 years of using these knives I have found that they are easily sharpened and stay sharp a long time. I carry a Puma stockman type pocket knife. My kitchen knives are the same steel also. I use Arkansas stones and finish on leather. I sharpen them to where I lay the blade on a callus and drag it across the callus with no pressure from me, only the weight of the knife, it cuts the callus. This is way beyond shaving sharp.
 
It took me years to get good at sharpening. The most important item was raising my expectation of what is sharp. I consider cutting hair to be an indication that that the knife is just beginning to be sharp. I now finish on one of these: extrafine diamond stone, 2000 grit wet or dry sandpaper on glass or granite, or 4000 grit water stone. Then I use chromium oxide on leather strop. It produces a mirror finish and you can see yourself on the steel.

If you check it on soft pine it should cut sapwood and heartwood cleanly with no tearing. It should also slice a piece of paper held in the air with no tearing.

As a place to start the "Scary Sharp" movement to use sandpaper to sharpen works really well and does not take alot of money to start. If you google "scary sharp" there is lots of information.

I had to quit sharpening my pocket knife like this. I was getting too many cuts opening and closing it in my pocket.

Cliff(VA)
Scary Sharp
 
Ya I learned many many years ago it is the dull knife or tool that you get cut with and never a Sharpe one because a dull one you have to force to cut something so you use to much pressure and that pressure in turn makes you slip and you then cut your self
 
Hello old,

You are right, i rather get cut with a sharp knife then a dull one.
Here is what i use for my knives.
The wet stone is about 12" long, and sits inside a piece of cherry that I routed out. This makes the stone stationary.Legs and non slipp material finished the tool. Also I have a set of ceramic rods which I use after the stone.
It works for me.........................
Guido.
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I have probably close to 10 wet stones. Most I picked up used for here and there and some are so old they are sway backed as in have been used so much they have a half moon look to them
 
Hello old,
Got some of them too, brokem in pieces and dips and vallies.
Guido.
 
One thing I have to tell many people is to keep there fingers off the blade when I sharpen a knife. Many like to run there fingers across the blade to check them and I then in turn say give it back to me so I can not fix what you just messed up. When I do that they just like at me and say what. Learned years ago your finger tips have enough acid etc in them to take the edge off the blade the moment you touch it. But then I was taught to sharpen knifes by the son of a guy who did the scalpels used in hospitals years ago
 

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