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Knife sharpening??

A

Anonymous-0

Well-known Member
Hey folks,
I suck with a sharpening stone. I can get sharp enough to open a bale of hay with a rough stone but go back to a butter knife when I try to fine tune it.
Anything dummy proof available that won't eat up a knife?

Dave
 

I have a problem with that 2% rule (gotta be at least 2% smarter than the equipment you're working with) when it comes to sharpening. Tried the crock sticks too........
 
I use a kit by Lansky Sharpeners. www.lansky.com

The do-dad that I use holds the knife and then the stone is held at the angle you choose. I think it works real good.
 
Always work with real steel knives, cheap will not sharpen.
Four items:
Hold the blade at a continuous angle on the stone.
thickness of a nickle at the distance of a nickle diameter for skinning, a nickle and dime for general purpose, two nickles thick for rough utility. Make sure the angle is smoothly changed to round the tip with that angle.

Use a circular motion (non directional and varied) for roughing the edge, then only in the cutting direction with much lighter pressure when finishing the edge.

Use three grades of stone for real sharp knives.
A 350 to 400 grit, a 600 to 800 finisher, and a hard Arkansas stone to get it shavable. Use Three-N-One thin oil on all stones flooding the process. Wipe the stone when finished. Use the whole stone to keep it flat.

Always pull the finished edge backwards on both sides against a leather strop (plain leather is fine) to remove the fine burrs remaining on the edge. This "wire edge" makes it feel sharp, but is just raggedness, and should be removed by bending the burrs off.
Good luck, Jim
 
(quoted from post at 12:21:14 10/16/10) I use a kit by Lansky Sharpeners. www.lansky.com

The do-dad that I use holds the knife and then the stone is held at the angle you choose. I think it works real good.
Click to expand...

I have a Lansky sharpener as well and with a little practice you will be able to put a good edge on a blade each and every time.
 
As Jim mentioned, keep the angle consistent while you run it over the stone, if you roll it you'll end up with a corner instead of a knife edge. When you move to the fine stone pretend you're whittling instead of sharpening, try to take a shaving off the top of the stone.
 
All good advice to get a fine edge - - I also have a lot of trouble with stones, so I just use a 6" buffing cloth wheel on my bench grinder with some fine jewelers rouge, both were available at Ace Hardware, and polish down to the edge. Gives a "rolled" edge, but will shave hair.
Take Care & Be Safe!
John
 
Ever hear of the Royal Gurkha Rifles, better known as the Royal Regiment of Gurkhas? Famous for sharp knives. They'll slit your throat from ear to ear and you'll never feel it. That's the knife you want and then try to find out how they keep them sharp.
 
I use a rat tail or maybe some call it a steel.After sharpning on a belt sander I stroke towards me at a very strait angle(same as the knife origanaly came with)Dont use to much presure down,kind of let it slide on top then bottom then top again,do this for 20 strokes and it should shave.
 
Lansky the stone angle is set for you, nothing to screw up just run it through a few times and your set. I know how you feel guy at work can turn a 5$ case knock off into a scapel, id be just as well off with a 8" chimney block
 
Pick up a Rapala hunting knife nd look at thr sharpening directions on the package. Remembr what you read and put the knife back on the display.lol.
 
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