ASH Posted October 19, 2018 Share Posted October 19, 2018 for whatever reason i cant keep my knives sharp , mostly knives on the farm , now that im retired i want to show attention to some of blades ive collected over the years. i think i kept bladeforum.com in business. ive sold about 80 of ones that over time i just did nto care for later. i kept the rare ones , gave some out to family . i can sharpen bush hog blades to slice butter , but i cant a pocket knife go figures whats a good sharpener that is pretty simple and works ? i bought spyderco sharp maker and it worked ok , someone told me to buy a Wicked edge unit . but it looks involved on youtube , snd other said just get a diamond stone . what do yall use ? Link to comment Share on other sites More sharing options...
NWPA Posted October 19, 2018 Share Posted October 19, 2018 (edited) I use an old Norton 3 stone oil bath holder with a J3, J6 and a IM9 (very fine) stones. Old school, kinda PITA, but I am too. Edited October 25, 2018 by NWPA 1 Link to comment Share on other sites More sharing options...
Al Czervik Posted October 19, 2018 Share Posted October 19, 2018 I use a Chef's Choice on my beater knives. The good ones only ever get Japanese stones and leather strops. 1 Link to comment Share on other sites More sharing options...
c10bonanza Posted October 19, 2018 Share Posted October 19, 2018 Ken Onion Worksharp with the added grinder attachment. Don’t let the name of the attachment scare you. It’s not so much a grinder but a much more versatile way to sharpen knives with the Worksharp. 3 Link to comment Share on other sites More sharing options...
SC Tiger Posted October 19, 2018 Share Posted October 19, 2018 Work Sharp will get then razor sharp - but you can fark it up if you don't know what you're doing. I have a knife now that I need to probably take down and re-do because I nicked the blade somehow. It will shave hair but won't slice paper. There appears to be a bad spot on the blade. I won't use it on my really good stuff. Video on the Work Sharp: It's not the only game in town to be sure but it works. 2 Link to comment Share on other sites More sharing options...
syntaxerrorsix Posted October 19, 2018 Share Posted October 19, 2018 Yep, Worksharp. I still sharpen all of my folders by hand but all of my fixed blade and kitchen knives get the belt with excellent results. Link to comment Share on other sites More sharing options...
bigchuck83 Posted October 19, 2018 Share Posted October 19, 2018 I use a Lanskey clamp on sharpening system as it allows me to keep a consistent angle. Sent from my iPhone using Tapatalk 2 Link to comment Share on other sites More sharing options...
jmohme Posted October 19, 2018 Share Posted October 19, 2018 I learned long ago that the quickest way to ruin a knife is to had it and a wet stone to me. I pay someone else to sharpen my blades. My every day carry is a Benchmade Boost and the store I bought it from offers free sharpening, so anytime I am in the area, I swing by and they take care of it for me. Link to comment Share on other sites More sharing options...
SC Tiger Posted October 19, 2018 Share Posted October 19, 2018 (edited) 55 minutes ago, syntaxerrorsix said: Yep, Worksharp. I still sharpen all of my folders by hand but all of my fixed blade and kitchen knives get the belt with excellent results. Do you use the guide? I know some people freehand them. I bought one of these last weekend as well - not this exact one but is similar: Basically I have more knife sharpening **** than I know what to do with. I've just accumulated it over the years. I wish I had my money back for most of it. I'd keep the angle thing, the worksharp, a few stones, and two steels. Maybe the small pull sharpener for if I am camping or something. It's like this but smaller: Edited October 19, 2018 by SC Tiger Link to comment Share on other sites More sharing options...
deputy tom Posted October 19, 2018 Share Posted October 19, 2018 (edited) I use a Norton two sided bench oil stone. If you can't maintain a consistent angle free hand the Lansky system works well. I also use the Spyderco sharp maker on serrated edge blades. tom. Edited October 19, 2018 by deputy tom spelling error 1 Link to comment Share on other sites More sharing options...
C_Hallbert Posted October 19, 2018 Share Posted October 19, 2018 I use a diamond impregnated steel on my EDC Pocketknives and Kitchen Knives; but when I have a fine custom blade that needs an edge, I let one of my friends do it with a ‘Wicked Edge System’ and the results are frighteningly sharp..... Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
Hannie Caulder Posted October 19, 2018 Share Posted October 19, 2018 I use this on my kitchen knives. $5 on Amazon. knife sharpener 1 Link to comment Share on other sites More sharing options...
pipedreams Posted October 19, 2018 Share Posted October 19, 2018 (edited) Ken Onion Worksharp, but practice with something you don't care about. Learn to control the speed and use the different grit belts. Will do a great job if use it correctly. Edited October 19, 2018 by pipedreams 1 Link to comment Share on other sites More sharing options...
Al Czervik Posted October 19, 2018 Share Posted October 19, 2018 13 minutes ago, Hannie Caulder said: I use this on my kitchen knives. $5 on Amazon. knife sharpener I hope you don't do that to nice knives. ? 1 Link to comment Share on other sites More sharing options...
Hannie Caulder Posted October 19, 2018 Share Posted October 19, 2018 1 hour ago, Al Czervik said: I hope you don't do that to nice knives. ? ? I have a very nice set of Cutco kitchen knives. The sharpener works great, they stay razor sharp. 1 Link to comment Share on other sites More sharing options...
Glocks4Freedom Posted October 19, 2018 Share Posted October 19, 2018 I'm very partial to Japanese knives and Jap. water stones... Once tried, never looked back! No offense, but western counterparts are just inferior. (I'm not Asian) 1 Link to comment Share on other sites More sharing options...
jmohme Posted October 19, 2018 Share Posted October 19, 2018 5 minutes ago, Hannie Caulder said: ? I have a very nice set of Cutco kitchen knives. The sharpener works great, they stay razor sharp. My wife bought a nice set of Cutco knives. They are very nice knives and the local salesman will come out and sharpen them when needed. Thats a good thing too because she would not want me doing it. 1 1 Link to comment Share on other sites More sharing options...
ASH Posted October 19, 2018 Author Share Posted October 19, 2018 (edited) yeah i got chinese knock offs to eff around with i ordered some japanese stones to eff around with , i carry a sebbie daily but im not practicing on it lol . my dad used to sharpen all my knives until he passed away , the man could sharpen a knife with a straw , i never could for some reason . Edited October 19, 2018 by ASH Link to comment Share on other sites More sharing options...
Glocks4Freedom Posted October 19, 2018 Share Posted October 19, 2018 25 minutes ago, ASH said: yeah i got chinese knock offs to eff around... 4 No need to. Plenty of places to buy the Jap stuff... Link to comment Share on other sites More sharing options...
Al Czervik Posted October 20, 2018 Share Posted October 20, 2018 8 hours ago, Hannie Caulder said: ? I have a very nice set of Cutco kitchen knives. The sharpener works great, they stay razor sharp. Understood. I am just not a fan of stamped 440A, and those "v" sharpeners take off more steel than necessary. If you use one of those on, say, even a harder steel with a heel length bolster, you will soon find that the heel no longer contacts the cutting surface. Link to comment Share on other sites More sharing options...
Hannie Caulder Posted October 20, 2018 Share Posted October 20, 2018 9 hours ago, Al Czervik said: Understood. I am just not a fan of stamped 440A, and those "v" sharpeners take off more steel than necessary. If you use one of those on, say, even a harder steel with a heel length bolster, you will soon find that the heel no longer contacts the cutting surface. I have no idea what you just said but I believe you LOL. 1 Link to comment Share on other sites More sharing options...
SC Tiger Posted October 22, 2018 Share Posted October 22, 2018 (edited) I used my Worksharp this weekend but tried it without the guard. I think it may actually be better. A normal outdoor knife is pretty close to straight-up-and-down on the belt anyway, though I suspect how much pressure you use (ie belt flex) plays a big part. I think my next pocketknife will be a Spyderco in VG-10, or an Ontario in D-2. I doubt either of those will see the worksharp much. On 10/20/2018 at 7:18 AM, Hannie Caulder said: I have no idea what you just said but I believe you LOL. https://www.sharpeningsupplies.com/Identify-the-Parts-of-Your-Knife-W64.aspx I had no idea what the hell he was talking about either. I knew what the bolster was. I think what he's saying is that the blade will become thinner edge-to spine, than the bolster so the bolster will stick out. Honestly if you don't abuse them, your kitchen knifes will only need this from time to time: "Stamped 440A" is the blade material. Some knife snobs () are hung up on materials like D2, VG-10, S30V, etc. For a pro chef making sushi all day I would agree. If you are only using them for 7-14 meals a week, there's no reason to get unreasonable. Plus a kitchen knife isn't gonna be used on a lot of stuff that will really damage it (the occasional bone maybe). 440A is also apparently stain resistant and corrosion resistant. Unless you like crunchy rusty particles in your food, this is a good thing! In fact outside of that the most damaging thing most chefs do to their knives intentionally is probably when they cut the damn top off the box with the ingredients in it! At least on the cooking shows. https://knifeup.com/how-good-is-44a-steel/ Also in my search for "knife heel" I found this - not really related but kinda interesting: Probably be hell on hardwood floors. Edited October 22, 2018 by SC Tiger 1 Link to comment Share on other sites More sharing options...
Al Czervik Posted October 22, 2018 Share Posted October 22, 2018 1 hour ago, SC Tiger said: the blade will become thinner edge-to spine, than the bolster so the bolster will stick out. Exactamundo. Link to comment Share on other sites More sharing options...
syntaxerrorsix Posted October 22, 2018 Share Posted October 22, 2018 On 10/19/2018 at 11:14 AM, SC Tiger said: Do you use the guide? I know some people freehand them. I bought one of these last weekend as well - not this exact one but is similar: Basically I have more knife sharpening **** than I know what to do with. I've just accumulated it over the years. I wish I had my money back for most of it. I'd keep the angle thing, the worksharp, a few stones, and two steels. Maybe the small pull sharpener for if I am camping or something. It's like this but smaller: For hand sharpening I use Spyderco ceramic bench stones. Link to comment Share on other sites More sharing options...
DWARREN123 Posted October 22, 2018 Share Posted October 22, 2018 I have course, medium and fine stones and a ceramic stick to sharpen with and a old heavy leather belt for stropping. This works for me. If you can not get a edge or it does not last long it sounds like you angle is off. Also the knifes metal will affect sharpness and ability to hold a edge. Link to comment Share on other sites More sharing options...
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