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Location: St. Louis County
Joined: 01/10/2006
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Correct Way to Sharpen a Knife

Alright. Confession time, here. My wife bought me a very nice hunting knife a few years ago. I have used it to gut a few deer and have cleaned numerous squirrels with it. It's an expensive knife, and I don't want to ruin the blade...I have to confess, I have never learned how to properly sharpen a knife. We used to turn on the grinder in my grandfather's shed and sharpen old knives, watching the sparks fly everywhere, and grinding away the blade as well as sharpening it. I don't want to do that to this knife. Help!!

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Location: Colorado
Joined: 03/10/2002
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Correct Way to Sharpen a Knife

This article might help some. Towards the bottom of the article it talks a little bit about sharpening.

Hunting Knife Basics

I have always sharpened all our knives with good quality whetstones and honing oil or water (not both together, what you use depends on the stone). If you have never sharpened a knife before, it might be helpful to have someone actually show you how to hold the knife, and how to "draw" it across the stone. You start with a coarser stone, then work up to the finest. I would not push hard or try to sharpen too quickly, you'll just wear down the cutting edge too fast. Use a light touch with slow and controlled motions trying to keep the angle of the knife always the same with each stroke across the stone.

The Diamond Sharpening System is my favorite.
http://www.dmtsharp.com/
This website also has some good information and tips on sharpening.

I like the large full sized stones, not the small handheld ones.

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Correct Way to Sharpen a Knife

The best way to keep a knife tuned up is with a"shapening steel", the ones the butchers use. The knife is swipped alternately on both sides of the steel towards the handle(be careful) about six times or so on both sides. Butchers/meat cutters use the steel many times a day to keep their knives in tune.
As for sharpening with a hand stone, it can be difficult, unwanted scratches etc.
I would have a good knife professionaly honed and keep it in tune with a sharpening steel
A good shapening steel is a must for achieving the maximum performance in hunting knives and household cutlery.
Don't by the cheapest one either!

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Location: central ontario
Joined: 04/12/2003
Posts: 92
Correct Way to Sharpen a Knife
Hammer1 wrote:
The best way to keep a knife tuned up is with a"shapening steel", the ones the butchers use. The knife is swipped alternately on both sides of the steel towards the handle(be careful) about six times or so on both sides. Butchers/meat cutters use the steel many times a day to keep their knives in tune.
As for sharpening with a hand stone, it can be difficult, unwanted scratches etc.
I would have a good knife professionaly honed and keep it in tune with a sharpening steel
A good shapening steel is a must for achieving the maximum performance in hunting knives and household cutlery.
Don't by the cheapest one either!

Nothing like a good steel to keep an edge.

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Joined: 01/25/2006
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Correct Way to Sharpen a Knife

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(people as ignorant and foolish as you have on this forum don't deserve my help)

Location: Arkansas City, Kansas
Joined: 09/06/2004
Posts: 83
Correct Way to Sharpen a Knife

The steel needs to be working too. In my ole packing house days I'd work mine down with a stone every few days. Emery cloth would be used in between times to stone. Like a dull knife...makes for a long day if that steel isn't working.

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Joined: 01/25/2006
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Correct Way to Sharpen a Knife

Message Deleted

(people as ignorant and foolish as you have on this forum don't deserve my help)

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Location: St. Louis County
Joined: 01/10/2006
Posts: 339
Correct Way to Sharpen a Knife

Thanks guys. I appreciate the information. I'm going to try the steel method. I'll let you know how it goes when I have time to try it out.

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Location: St. Louis County
Joined: 01/10/2006
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Correct Way to Sharpen a Knife
Illinois_Dave wrote:
Thanks guys. .

...and gal!

-Dave

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Location: Montana
Joined: 10/24/2006
Posts: 449
I have a couple articles I

I have a couple articles I wrote for a leatherworkers group (noones harder on a blade then they) that might help you out with your questions. www.highcountryknives.com

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