Blades and Sharpening Them

[Bridgeburner]

So. I know this doesn't go in this forum but we don't have a knife forum and I didn't want it in the general forum. I'm very hard on knives. I break them. A lot. So I don't spend a lot on a knife and try to find a sweet spot, usually in the $50-$75 range. Currently I carry a Cold Steel Voyager (large). I should take a picture of this thing. It looks like it survived WWII. Tip is bent, spine is all smashed in from hitting it with a hammer. It's awesome. I like it so much and I'm happy enough with how it's survived our abusive relationship that I want to keep it. But it's starting to get dull.

See, I have no idea how to sharpen a knife. When they get dull I get a new one. Does anyone know what I need to know in order to start sharpening my knives? Do I need a machine? A stone? Do I have to worry about the angle etc? I really have no idea.

I always have a knife with me but I know nothing about them besides how to destroy them. Except this Cold Steel with the triad lock system. Which I can't recommend enough.

 

[Tomhusker]

There are plenty of videos on YouTube to help you. You can also buy knife sharpening kits that help you keep the correct angle. You can find them at farm stores and BassPro/Cabela's.

 

[Scapegoat]

You need to use the right angle and be consistent. Start with a coarse stone then a fine stone. You can use a butchers steel at the end for 5 or so swipes.

 

[Bridgeburner]

I almost think I would need a machine or something to keep the angle if it's important. Just seems like that would be hard to do freehand.

 

[Wishbone]

Buy the Spyderco sharpening system. It very easy and works well.

 

[Bridgeburner]

That's exactly the thing I'm looking for. I'll pick one up. Thanks.

 

[Nod4Eight]

I know this is an older thread but thought I would add my $0.02. I make knives, as well as sharpen my own on a regular basis. I use them every day, and use them hard. Here's a couple of thoughts on the OP questions:

Yes - you can sharpen your own. You can use a stone, ceramic and even steel sharpeners but angle is extremely important. You must sharpen at the same angle with each stroke, otherwise you will end up rounding the edge or increasing the bevel.

If possible, start with a coarse medium and work your way to a fine medium.

There are many different styles of sharpeners out there to help you maintain the correct angle, such as the spyderco that was recommended earlier. For most touch up sharpening I use a small handheld sharpener with coarse (steel) and fine (ceramic) in fixed angles, pictured below. It's cheap and works well.

You can use machine sharpeners, grinders, even a dremel tool - but I caution against those if you cannot keep the angle because once you take material off you cannot put it back on. And machine methods will take material off at a higher rate than non-mechanized methods.

 

[MAIZEandBLUE09]

So. I know this doesn't go in this forum but we don't have a knife forum and I didn't want it in the general forum. I'm very hard on knives. I break them. A lot. So I don't spend a lot on a knife and try to find a sweet spot, usually in the $50-$75 range. Currently I carry a Cold Steel Voyager (large). I should take a picture of this thing. It looks like it survived WWII. Tip is bent, spine is all smashed in from hitting it with a hammer. It's awesome. I like it so much and I'm happy enough with how it's survived our abusive relationship that I want to keep it. But it's starting to get dull.

See, I have no idea how to sharpen a knife. When they get dull I get a new one. Does anyone know what I need to know in order to start sharpening my knives? Do I need a machine? A stone? Do I have to worry about the angle etc? I really have no idea.

I always have a knife with me but I know nothing about them besides how to destroy them. Except this Cold Steel with the triad lock system. Which I can't recommend enough.

I use a two sided wet stone for all my knives. Of course, you can use something like a grinder with different sand paper to do the same thing but the wet stone is pretty cheap and very effective. Every once and a while I'll just get it out and do all my knives, kitchen as well, and get the edges back. Honestly, the only knives I get at this point are the Mora knives. They're like $10-$15 and they keep an edge like crazy and come razor sharp. If you use a fixed blade, I just can't see a reason to go more expensive -- especially if you beat the crap out of them.

See:

 

[Bridgeburner]

I know this is an older thread but thought I would add my $0.02. I make knives, as well as sharpen my own on a regular basis. I use them every day, and use them hard. Here's a couple of thoughts on the OP questions:

Yes - you can sharpen your own. You can use a stone, ceramic and even steel sharpeners but angle is extremely important. You must sharpen at the same angle with each stroke, otherwise you will end up rounding the edge or increasing the bevel.

If possible, start with a coarse medium and work your way to a fine medium.

There are many different styles of sharpeners out there to help you maintain the correct angle, such as the spyderco that was recommended earlier. For most touch up sharpening I use a small handheld sharpener with coarse (steel) and fine (ceramic) in fixed angles, pictured below. It's cheap and works well.

You can use machine sharpeners, grinders, even a dremel tool - but I caution against those if you cannot keep the angle because once you take material off you cannot put it back on. And machine methods will take material off at a higher rate than non-mechanized methods.

That looks more my speed. So you would just use the coarse a few times holding the knife straight up and down drawing it through that valley and then go to the fine a few times. I don't even think I could screw that up.

 

[Bridgeburner]

I use a two sided wet stone for all my knives. Of course, you can use something like a grinder with different sand paper to do the same thing but the wet stone is pretty cheap and very effective. Every once and a while I'll just get it out and do all my knives, kitchen as well, and get the edges back. Honestly, the only knives I get at this point are the Mora knives. They're like $10-$15 and they keep an edge like crazy and come razor sharp. If you use a fixed blade, I just can't see a reason to go more expensive -- especially if you beat the crap out of them.

See:

The only downside to a Mora as far as carry goes are the sheaths they come with. I've heard nothing but great things about the value of those knives. I was considering a fixed blade knife (with how I abuse knives a fixed blade full tang would be ideal for me) for carry but I already have a gun and a spare magazine on my belt and a folder that clips in my pocket is just too convenient. Since my Cold Steel Voyager is pretty much destroyed I have actually been shopping around for a replacement. With how I treat my knives I refuse to spend a lot. $50 is probably my max. I think I'm just going to get a RAT 1 and call it a day.

 

[MAIZEandBLUE09]

The only downside to a Mora as far as carry goes are the sheaths they come with. I've heard nothing but great things about the value of those knives. I was considering a fixed blade knife (with how I abuse knives a fixed blade full tang would be ideal for me) for carry but I already have a gun and a spare magazine on my belt and a folder that clips in my pocket is just too convenient. Since my Cold Steel Voyager is pretty much destroyed I have actually been shopping around for a replacement. With how I treat my knives I refuse to spend a lot. $50 is probably my max. I think I'm just going to get a RAT 1 and call it a day.

I got a nice leather sheath for my Mora that fits most of them for like $20 on Amazon as well. I think you can get the two of them combined on Amazon as well.

 

[Bridgeburner]

Huh. I might have to look at that as an option. Maybe if I carry the Mora around the house when I'm doing stuff I won't destroy the folder in my pocket so quickly.

 

[Nod4Eight]

That looks more my speed. So you would just use the coarse a few times holding the knife straight up and down drawing it through that valley and then go to the fine a few times. I don't even think I could screw that up.

Yep. Make sure to keep the blade vertical. Also, its best to use some sort of an oil to help lubricate.

 

[Bridgeburner]

Thanks for the tip man. Will do.

Bought a Kershaw Link Tanto at Gander Mountain yesterday actually. On a whim since it was only $30. It's assisted open which I usually avoid because of how hard I am on blades. You start adding springs and extra washers and whatever and you are just giving me more things to break.

What's the over/under on me destroying this thing inside of a week?

Haha. If ever there was someone born to use fixed blades it's got to be me.

 

[Bridgeburner]

I know this is an older thread but thought I would add my $0.02. I make knives, as well as sharpen my own on a regular basis. I use them every day, and use them hard. Here's a couple of thoughts on the OP questions:

Yes - you can sharpen your own. You can use a stone, ceramic and even steel sharpeners but angle is extremely important. You must sharpen at the same angle with each stroke, otherwise you will end up rounding the edge or increasing the bevel.

If possible, start with a coarse medium and work your way to a fine medium.

There are many different styles of sharpeners out there to help you maintain the correct angle, such as the spyderco that was recommended earlier. For most touch up sharpening I use a small handheld sharpener with coarse (steel) and fine (ceramic) in fixed angles, pictured below. It's cheap and works well.

You can use machine sharpeners, grinders, even a dremel tool - but I caution against those if you cannot keep the angle because once you take material off you cannot put it back on. And machine methods will take material off at a higher rate than non-mechanized methods.

I think I need to look into a machine like the Spyderco. I've been chasing my tail with the hand sharpener I bought. Maybe I can't keep the right angle. Just doesn't seem to be working.

---

On a side note it took me a little over 60 days to break the Kershaw. Surprised me. That's the longest I've ever had an assisted open last. Got a RAT1 and love it. Actually might be the best folder I've ever carried. Highly recommended. If you can sharpen it that is.

 

[mrschaney]

CV and 420 hc such as Case and Buck I can hone on the bottom of a coffee cup. Something like Benchmade 154cm, I use an Ark. hard stone. Picked up a cheapo $10 diamond rod at Bass Pro fhat is great on my cpm20cv benchmade. Don't make it harder than it is and just watch a youtube to show you how. Buck website use to have some good videos on their site as well.

 

[Swords]

I've had my K-bar for over 20 years. Not a fancy field knife but it's gotten me out of trouble on more occasions then I'd like to mention. Beat the crap out of it and it's still kickin'.

 

[Hillbillyzombie]

I know this is an older thread but thought I would add my $0.02. I make knives, as well as sharpen my own on a regular basis. I use them every day, and use them hard. Here's a couple of thoughts on the OP questions:

Yes - you can sharpen your own. You can use a stone, ceramic and even steel sharpeners but angle is extremely important. You must sharpen at the same angle with each stroke, otherwise you will end up rounding the edge or increasing the bevel.

If possible, start with a coarse medium and work your way to a fine medium.

There are many different styles of sharpeners out there to help you maintain the correct angle, such as the spyderco that was recommended earlier. For most touch up sharpening I use a small handheld sharpener with coarse (steel) and fine (ceramic) in fixed angles, pictured below. It's cheap and works well.

You can use machine sharpeners, grinders, even a dremel tool - but I caution against those if you cannot keep the angle because once you take material off you cannot put it back on. And machine methods will take material off at a higher rate than non-mechanized methods.

Well said. The only thing i would add is it will depend on the quality of your knife as to how good and long you can keep an edge. Cheap knives will not last long and get rounded out faster then a high quality one will.
That is pretty close to the one i use at home. Only difference is mine is black.

 

[Jtrain80]

What in the hell are doing with these knives to mess them up?

Never been a pocket knife kind of guy until I got into the oil business. On a frac crew they are somewhat community property, they get loaned out and lost or broken. I bought the gayest one I could find, had "special forces" written on it. Shockingly I still have it a year later. It's that tool that refuses to get lost.

 

[Bama Believer]

something else to know about sharpening, when you get close, Keeping the angle and progression from coarse to fine, there will be an almost invisible burr on the cut edge that kind of flops from side to side as you sharpen, the idea is to make that burr fall off or disappear and your knife is then as sharp as it will get, any more attempts to sharpen will just create a new burr.
(waiting to see how many people call bullshit on me)