Discussion in 'On Topic' started by Zaidi, Aug 13, 2002.
I found an old one that looks pretty cool, but it's dull.
I use a Lanskey sharpener and it work's on most anything
Don't know where to get one...but back in the PI...we used stones that were flat and so one can make the blade slide up and down til it was sharp...these are like brick sized stones and would be really flat. Where ya going to find those here?!
...or some sort of flat steel, but durable so it can take that friction.
just get any flat sharpening stone, 600 grit is good (i use ceramic ones). throw away the direction they give u. look at the profile of the original grind. (usually 20degree on each side, or about 30degree on a chisel edge) and just follow that angle best u can. from the bottom to the tip of the blade, and the spine to the edge. do it til u feel a little ledge formin on the other side of the edge. then very very very carefully sharpen away that ledge and u are done. that ledge is when u sharpen the edge thin enough and the edge is foldin over.
cool. i just got a flat stone.
Make sure you use some light oil on it for lubrication. Even WD-40 will work ok.
cool. thanks for the info guys. This baby is pretty sharp now.
if you want to go all out get some steels a rough one and a fine one prey put a sharp edge on it
steeling just straighten the edge. smooth one will do the same as a rough one.
the rough one will work faster but leave a ruffer cut the smooth one will but a fin polish on it not nessasry but if you want it ubber sharp
I jacked a knife from a buddy after he screwed me out of 40 bucks, I sharpened it today on a belt sander with a diamond belt..
got a wild hair and sharpened the false edge too
his knife is fux0red for looks, but cuts like crazy now
umm no...I am a butcher and I can tell you first hand they dont do the same thing. I will only use my rough steel when I really hit a bone badly. A rough steal eats away your edge, leaving the knife dull again after a few cuts. A smooth steal will keep your edge for way longer..you need to know when to use each one, using one when you use the other will just dull your knife.
As for useing the stone, the flatter you hold the knife, the better the edge(obviously holding it too flat will do nothing)and dont use to much pressure, smooth strokes from one end of the stone to the other. Make sure that if you run the blade 5 times on one side, you do 5 on the other side, keep it equal.
Bringing up an ancient topic but does anyone have there knives profesionaly sharpened and how do you maintain them once that's done?
just start a new thread
I had a guy sharpen my knife for me. he completely fucked over the factory edge and did a shitty job. never again will bass pro shops touch my knives.
you should have taken it to a knive shop
The GATCO works like the Lansky but has more angle options. Edgepro is great aswell. The Spyderco Sharpmaker is the easiest to use.
true. I just need to find one...
Forget any sharpening videos on youtube, everyone on there is an idiot, even the experts.
Great writeup on sharpening
best way is to send it back to the manufacturer