....there is something eerily comforting in slowly honing a razor edge.

I use an electric sharpener for kitchen cutlery, but my KA-BAR deserves more.

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Personally, after I've killed someone, I prefer to throw the knife into the Puget Sound and just go buy a new one. Plenty of ferry runs, and the Sound is very deep, cold and murky in places.

Maybe that's just me.

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just found my Buck folding fillet knife.

knife sharpening is something I haven't seen discussed here--beyond use of this 'tool' or that 'tool'...

I wonder how many folk could take a set of stones and hand-sharpen a simple plane blade or a chisle blade here..much less a knife blade.

It takes time.

I had some success with planer blades, chisels, etc.

It DOES take time, especially with an abused blade (as is common with tools).

Ya gotta rebuild it from scratch without affecting the hardness or work hardening the material.

I have access to a hollow grinder which will put a razor edge on just about anything, but the edge is hard to touch up so I have been using Arkansas stones.

I'm no pro at the sharpening stuff, but given the time I can get decent/durabel edges on tools (plane blades, yeah--but not planer blades...).

I like to raise pigs and eat them, but I haven't for a while. Last time, I raised two. Slaughtered one at about 125 lbs, perfect. Let the other get too gaddam big, maybe 350 lbs. I spent more time sharpening knives than I did cutting meat with that one. From now on, one pig at a time.

I've tried everything from diamond sticks, ceramic rods, rolling wheels - you name it. I have never found anything that gives a better edge than a two-sided Arkansas stone followed by a good steel to finish.

It's true, time is required for a good edge as well as attention to angle. It's almost a Zen thing for me.

I just go with a near by rock...

Cheers

B

Don't cut yourself........

I hate knives that aren't razor sharp, but I've yet to perfect the art.

I've got the ceramic rods that sit in a V shape.

I've got a 2 stage electric gizmo that uses magnets to hold the knife blade at the proper angel.

I've used the two sided stones.

But I find my hand held diamond stick (two sides) to provide my best results.

With that said, my results are not perfect and I'd love to hear some further tips and info before I bring my knives to a local place to bring them back to a decent starting point.

The tools of my trade used to include knives, but not woodworking tools. I used to carry one of those little plastic jobs with the small ceramic rods in a "V". Usually, if you stay on your knives with one of those after each time you use it, they will stay sharp. I have a diamond flat that I use to get out nicks and to get a new blade where I want it.

BTW, axes and matchettes with razor sharp bevels usually don't hold that edge long. You need to match the bevel (and the steel) with the purpose of the tool. Hollow grind an axe and you will soon have a broken axe.

#2. But counselor, if put on the stand under oath, wouldn't you have to come clean about where you threw the knife?

^ " I please the 5th"

Nothing draws a stare like sharpening a knife at work. Strangely enough, noone bothers you all day either.

Do you do the whole Rambo headband thing too?

Just wondering.

I mean if it would work. I tried the "Office Space", gut a fish at your desk bit...One dumbass wouldn't leave me alone...he thought I was opening a Sushi Bar at my desk. One lady puked when she saw the head and I was notified by management that if I pull that stunt again that I have to take my garbage all the way out to the dumpster myself. I guess the Croats that were hired to clean the place at night are squeemish too. I thought the Croats were badass and all. Meh, who knew?

this is what i have used for years:

http://www.nortonstones.com/Media/Images/S0000000000000001070/IM313%20Station%20web%202007.jpg 

I use a dremmel on my mower blade

I've gone full circle with sharpening gadgets.

I learned to sharpen a knife using a stone. Slow and deliberate with good results.

Later, I was convinced that the "Lansky" type sharpeners made a better edge, but ****......they take forever.

THEN....I was lucky to come across a hollow grinder made by "Tru-Hone".....a professional sharpener that produced quick quality results.

I lost this to its rightful owner so I bought a Chef's Choice 110........which actually does a GREAT job on my kitchen blades (which I touch up every week or so).

It didn't work well on thicker blades or very hard steel.

So.........I am back to the stones.........

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I use ceramic rods on everything...

All of my knives are razor sharp...I can shave with any of 'em

I use a hard arkansas stone on most kicthen knives (elect sharpeners won't ever touch my henkels , woostoff , etc) . I have a diamond spike for my serrated knives , diamond flat for worn used blades and a cermaic block at work for that fine edge . I polish the edge with a piece of oak for that extra touch .

the real question is who can hand sharpen a drill bit and split the point? you'd be supprised how many machinst can't do it properly . thats an art (a very old friend tought me years ago ) .