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Started By
Message
Sharpening/refinishing knife blades?
Posted on 5/21/15 at 7:01 pm
Posted on 5/21/15 at 7:01 pm
What kind of equipment do you guys use to resharpen & polish up your blades? I've usually just used one until it's worn out and moved onto something new (I like new stuff 
), but I figure it's time to get some gear to keep my blades in better shape.
Some of them just need to be resharpened, although I do have a Ka-bar with scuff marks on the blade because I used it on cardboard like an idiot. Is there anything to do for that?
Thanks
), but I figure it's time to get some gear to keep my blades in better shape. Some of them just need to be resharpened, although I do have a Ka-bar with scuff marks on the blade because I used it on cardboard like an idiot. Is there anything to do for that?
Thanks
3
Posted on 5/21/15 at 7:04 pm to Tom288
I have a chefs choice and use the shite out of it. Hit it with a steel after and it does a great job.
Those new worx or whatever look pretty good too.
Those new worx or whatever look pretty good too.
Posted on 5/21/15 at 7:07 pm to Tom288
I recently purchased a Spyderco Paramilitary pocket knife. I love it and started carrying it more than any of my Benchmades. I needed to eventually sharpen it and got the Sharp Maker from Spyderco. Great system and all the angles are the same.
Been drinking. Reviews turn into stories.
Been drinking. Reviews turn into stories.
Posted on 5/21/15 at 7:11 pm to Ice Cream Sammich
quote:
Been drinking.
Way ahead of you.
Posted on 5/21/15 at 7:16 pm to Tom288
Kabar = side grinder.
Pocket Knife = sharpmaker.
Went and got mine out of the closet. So easy, a drunk can do it.
Pocket Knife = sharpmaker.
Went and got mine out of the closet. So easy, a drunk can do it.
Posted on 5/21/15 at 7:18 pm to Tom288
Mostly I use both types of WorkSharp sharpeners. Few of my knives and high-grade kitchen knives, I use a series of Shapton Pro water stones.
Posted on 5/21/15 at 7:25 pm to Tom288
quote:
way ahead of you
Shot a round of sporting clays with the new o/u, drank a few at the club house and now I'm hitting up acme. Not bad for a Thursday.
....work sharp, that's what I was thinking of. And don't listen o that waterstone advice. It will put an amazing edge on a knife... if you know what you're doing. But if not, you spent a shite load of time getting an edge worse than an auto sharpener.
Posted on 5/21/15 at 7:37 pm to DownSouthDave
Water stones are not hard to use. If you can use a regular whet stone or oil stone then a water stone is nothing difficult. Plus, at 2000, 8000, and 15000 grit you really can't mess up too bad.
Posted on 5/21/15 at 8:38 pm to Clames
Work sharp. Nothing else even close if blade is in really bad shape. Even if blade has been damaged you can reshape the contour and cutting edge.
Posted on 5/21/15 at 8:45 pm to mallardhank
wicked edge
/thread
/thread
Posted on 5/21/15 at 8:46 pm to mallardhank
What worksharp do you use?
Posted on 5/21/15 at 9:11 pm to mallardhank
I have both models, the Ken Onion model is the way to go there.
Posted on 5/21/15 at 10:43 pm to Ice Cream Sammich
I have a spyderco paramilitary 2 and I like it better than my benchmade griptilian. Spyderco makes a bad arse knife and the enduras are perfect for a light weight under $100 knife.
Posted on 5/21/15 at 11:51 pm to lsuson
The least expensive. Haven't seen a Ken Onion used so I don't know what benefits you get for spending almost twice as much money. I bought mine at a gun show after my Puma pocket knife had the blade reshaped then sharpened by the guy selling the sharpeners. Honestly kitchen knives get scary sharp as does everything else.
Posted on 5/22/15 at 8:50 am to mallardhank
Wider, more durable belts. More angle adjustment. Variable speed with a lock button, which is worth the extra cost alone. Can slow the belt way down for careful honing.
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