Knife sharpening
I cannot for the life of me, use a flat sharpening stone. Been trying to teach myself since I was 15. I just can't get the knack for it. I put a small drop of oil on the stone, and pull the knife towards me on a slight angle. The knife always comes out dull on one side. Usually the left side of the blade, looking down the spine. Why is it so hard to learn this??? I end up using a handheld, double stone sharpener . I bought several flat stones and different three sided sharpeners, and cannot get them to work. Can someone show, or tell me what I am doing wrong???? Oakie
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At one point in my life, I made my living with a knife. At the time we sharpened our own knives with a tri stone. I only used the coursest stone on new knives to get it in shape. I used a smooth steel to touch it it up between hams. Believe me, a noob learned quickly what it took to keep a sharp knife or their hands, wrists and shoulders went to hell in a hurry.
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mike55: 30363982524187/comments/
Keep the same angle on both sides(match the original grind of the blade, usually).
FIRST, what kind of stone are you using? Whet stone? If so, you need to soak it in water for several minutes before using. Never put oil on a whet stone.
Keep the same angle, use a motion like you are trying to shave the whet stone, light pressure.
thank you. I have been using oil
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dcon12: 30363982524187/comments/
I have tried all of the sharpening methods and keep coming back to a stone. I bought a Norton tri stone, a bit pricey but work well. Don
That is the one I bought at a show, because my friend recommended it to me. That is the one I cannot use at all. He makes it work just fine. 🤬
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MPistone: 30363982524187/comments/
https://forums.gunbroker.com/discussion/1910350/knife-sharpening
Should have asked before - are you asking about a specific knife (blade)? Some blade shapes and angles demand different sharpening techniques.
Buck 110
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Oakie: 30363982524187/comments/
https://forums.gunbroker.com/discussion/comment/11379048#Comment_11379048
thank you. I have been using oil
To keep your stone from clogging up with small metal fragments, which makes the sharpening properties of the abrasive grains much less effective, you can use either oil or water on a benchstone prior to sharpening. Water is less messy, but we recommend using oil as it is more effective than water at keeping the stones from loading.
A Guide to Benchstones: Sharpening Stone FAQs - NortonÂ
Don
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Oakie: 30363982524187/comments/
https://forums.gunbroker.com/discussion/comment/11379116#Comment_11379116
Buck 110
Nice folder. The 110 uses a 420 High Carbon stainless that is generally considered a soft steel. Be gentle sharpening it as you can remove a lot of material without much effort. Being a softer steel you can get it super sharp, but it won't hold an edge, if you get it that sharp. One trick, when sharpening 420 stainless is to take extra care to maintain the same angle while sharpening. If you allow the angle to fluctuate, even a little bit, you'll end up with a rounded edge.
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Yer pullin' our leg right? I kin sharpin a knife on my boot, a piece of paper or a chunk of wood. Slow down and take yer time.
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MPistone: 30363982524187/comments/
https://forums.gunbroker.com/discussion/comment/11379434#Comment_11379434
Nice folder. The 110 uses a 420 High Carbon stainless that is generally considered a soft steel. Be gentle sharpening it as you can remove a lot of material without much effort. Being a softer steel you can get it super sharp, but it won't hold an edge, if you get it that sharp. One trick, when sharpening 420 stainless is to take extra care to maintain the same angle while sharpening. If you allow the angle to fluctuate, even a little bit, you'll end up with a rounded edge.
MPistone nailed it. I carried a Buck 110 from the age of 12 unit I lost it somewhere 30 years later. Sharpened as necessary with oil on a tri-stone set up. Had take probably 1/4” off the blade by the end, but maintaining a constant angle during each stroke is key. Note that the angle of the handle will change as you rotate through the curve of the blade as you maintain that constant angle between the blade and stone.
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