you go through a lot of work there. I usually just use a whet stone and a honing stone.
I don't keep my knife extremely sharp, it only needs to be so sharp to cut skin.
I think I need some new tools and you need a new cameraman
I've just been using a 'steel' (chef's sharpener) and its decent for quick jobs... and I bought some thing called 'Speedy Sharp' which is a POS
it just peels the steel off... only use in emergency it will ruin your good knives.
Might I ask what 'quality' is your knife, I dont know the term, but you know 420 1050 etc.
Nice work. Stones have their place in the hands of those that know how to use them. Personally I use the '___' diamond stones to sharpen my chisels
and plane irons. However, I attach those tools to a honing guide to keep it consistent which enables me to shave ribbons of wood with my jack
plane.
For the average Joe who wants a sharp edge on their knives I would recommend the Spyderco Sharpmaker with an assortment of rods. To maintain an edge
in the field I just use a little Gerber hand held ceramic sharpener or a small folding '___' pocket stone.
to create or maintain a proper edge. These tools are a little spendy but will give you a perfect edge every time including the complex edges on
Kitchen cutlery. Especially, if you have a lot of knives.
Not to spoil the party but that video was awful! first he uses a gazillion stones and other items (some homemade), he doesn;t tell you what angle to
set your blade at, whether to lucbricate the stone or not, how many passes, etc. Then he refers to "honing" his edge with a piece of leather.
that's not honing, it's "stropping".
There are many very good videos out there on knife sharpening that do a much better job of explaining what you're trying to do. For example:
I do appreciate the thought in what you posted, it Is an extremely important skill particularly in a survival situation.
Put some lapping compound or valve gringing compound @ least 600 grit or finer! On a long leather strap.. Ending with 2000-5000 grit and sharp will
have a new meaning to most ppl...
Of course this means you need to start with a good edge weather it is from stones or diamond files.
It depends greatly on the Rc rating of your steel I prefer an Rc rating of 55-60 but that is to hard for most ppl, a blade that hard is either razor
sharp or chipped, it don't dull..
Most store bought knives Rc rating is 45-50 "The edge can and will Roll"
If you look straight on at the cutting edge with a 30-50x loupe and the edge is easily seen you have more work to do.
Most ppl think the edge created with a stone is sharp, do to micro-serrations, it will cut great, and maybe even shave, but truely sharp, "not
really"
Originally posted by Asktheanimals
Not to spoil the party but that video was awful! first he uses a gazillion stones and other items (some homemade), he doesn;t tell you what angle to
set your blade at, whether to lucbricate the stone or not, how many passes, etc. Then he refers to "honing" his edge with a piece of leather.
that's not honing, it's "stropping".
There are many very good videos out there on knife sharpening that do a much better job of explaining what you're trying to do. For example:
I do appreciate the thought in what you posted, it Is an extremely important skill particularly in a survival situation.
[edit on 5-9-2009 by Asktheanimals]
It may have been as you describe, but different angle for different knives.
I use all those when starting with the worst blades.
If it is simply dull, I don't use the course stones.
I also figured those curious would find ample examples of degrees to angle the edge for knife types.
I was demonstrating using a skinning knife, which has a lot thicker blade than say a pocket knife, thus a bit more difficult to bring to a razor
edge.
With a pocket knife (for example), I use a circular stroke when sharpening.
Not too popular as I have not seen this application so far after viewing other techniques, but find that compared to traditional sharpening strokes,
it has some advantages, at least for me.
One is safety working with small stones or rods - or using my home-made insulator sharpener instead of rods.
I felt the relevent point was to show my tools to fine the blade and the import of honing to extend the life of a sharp edge.
Also, it gives a few ideas such as home-made sharpening and honing tools.
Plus, as I expected, it got a few of you to investigate other sharpening techniques and to research what angles suit different blades.
Kind of creates an interactive role for those interested in knife maintenence.
One thing I did not mention but may have been noticed is that the knife I demonstrated has had the blade toned to eliminate reflection which otherwise
could give away your position should a light source hit your blade.
If you really have an axe to grind, maybe I'll make a very detailed axe sharpening video.
I use 200 600 and 1000 grit diamond Whetstone's
These will even sharpen old buck knives that are so hard that regular stones are useless or take all day.
I even use them to dress my carbide lathe tools.
The as a final step i use a Cerium Tungsten TIG welding electrode to finish to "cut your fingers off" razor sharp.
The person i learned to sharpen knives and other tools from used to sharpen surgical scalpels before hospitals changed to one use throw away
scalpels.
The best part is my diamond Whetstones are only 3/16 thick(1/16 metal and 1/8 plastic) x 2"x 6" that means the three stones and the electrode fit
into a package 9/16 thick by 2 1/4" x 6''
This is small enough and light enough to fit in my BOB.
Sounds crazy but my mother always used the bottom of a ceramic coffee cup where the ceramic is exposed and kept all her knives pretty sharp with it.
I've been using the same method but I added a butcher steel to the recipe when it's done to straighten it up and I can get a decent edge on most of
kitchen knives with it. Works great if it is true ceramic.
I would love to have one of those old tube shaped ceramic electrical insulators though, I bet that would work really nice. Pahge is right, it is an
art. Different angles for different edges on different knives, it's not as easy as most folks think it is.
ANNED, do you use a 200 600 and 1000 grit diamond Whetstone? Will they even sharpen old buck knives that are so hard that regular stones are useless
or take all day? How about using them to dress your carbide lathe tools? What about, as a final step, using a Cerium Tungsten TIG welding electrode to
finish to "cut your fingers off" razor sharp? lol
Just ribbing you man, I think we were able to get that from your first post though.
Can you do a homemade one for dummies... I can keep an edge on my beef cutting blade and my cleaver in the kitchen but can't seem to keep an edge on
my hatchet, axe or buck knife to save my life.
You know what you're doing and have a cool cam and decent bench to make a film... Steady-cam (don't let the videographer at the vodka and OJ before
filming =)
Home made is best ... and if you make it for Knife Sharpening Dummies like me add some descriptions and definitions... it's not for advanced people
anyhow.
Thanks In Advance!
Cheers for great effort... BTW what's with those cigarette packs ... looks like they were soaked with water (or vodka)?
is there any statistical evidence or any research done to show process of sharpening vs how long the edge lasts? or specific materials the knife is
made out of that holds an edge better/longer? i agree that this process seems to take entirely too long, i know that when i worked produce, the
electric knife sharpener we had was a two stage process
so how much more of a difference does this process allow?
Good stuff in here. Sharpening is an art...one that can take decades to perfect.
As a knife collector I own and have used everything including Lansky, Spyderco Sharpmaker, Norton and my current favorite the Gatco Diamond stone
sharpening system.
I still use the Norton 3 stone system on my kitchen knives but when I want a pocket scalpel I reach for Gatco diamonds.
I should add that if you have top end knives with say D2, S30V, VG-10 steel you need diamond hones. These steels are hard and will just eat away
natural stone.
This guy has a really good set of instructional videos: