Posted by GeneMO on February 23, 2009 at 16:11:53 from (216.74.221.70):
In Reply to: OT Sharpening a knife posted by F150Mustang on February 23, 2009 at 14:37:28:
Kids bought me a Chef'sChoice 110 diamond hone, electric. 3 station, first basically grinds the correct shaped edge, second is usually where I stop, the 3 and final stage gets the edge too smooth for me. I have found that most of my knives were too thick for good slicing. I guess I finally figured out that it takes 3 or 4 different shapes/thickness of knives. You cant split the chest cavity of a whitetail with a fillet knife. I had a big ole Schrade and never liked it cause I couldn't keep an edge on it, well it was just too thick. Takes the right kinda knife to do several jobs.
Cutco makes a darned good all around knife, rubber handle and really sharp blade. Comes in two point styles and smooth or diamond edge (searated).
For touch up on a stone, you cant beat a diamond stone. I use the diamond stones dry, then when I can see a build up of metal I rinse them under warm water to flush off the cuttings. I still have a bunch of whet stones of various kinds, but rarely use them any more.
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