Anyone a knife sharpening ninja on here? So I've got one of those cheapo Lansky sharpening kits that I've used for years on all my knives. I won't claim to know much about sharpening knives, but I can get pretty much everything as sharp as I could possibly need it with this kit.........with the exception of my favorite hunting knife. The knife is nothing special, but it's a handmade damascus steel blade. For some reason, I just can't get it sharp with that Lansky sharpener. I don't know if maybe the steel is so hard it just takes longer, if I should be using a different sharpening setup, etc. I am sharpening it in the slot that puts the stone on the same angle as the blade, and it appears that I get a good angle on everything but the very tip, but I was able to change the angle slot to get the tip good too. It does seem the angle that it comes down to the cutting surface is a bit steeper than all of my other knives. But I just can't seem to get the thing sharp. I know it can be sharp too because when I got the knife it was sharper than heck. Anyhow, here are a couple of pics. How do you sharpen your knives? Anyone have suggestions on how I might be able to get this thing sharp again?
Sounds like an angle problem and VERY hard steel. I too have the Lansky, great sharpener. I'd say keep at It RJ.
I can get all my knives (some have very hard steel) and BH's hair splitting sharp with this sharpening system. http://www.centaurarchery.com/sharpener.htm
Damascus Steel is usually on the hard side, the lines you see in the blade are carbon folded into it. Usually holds a decent edge but is hard to work with for the most part. A few options: This would take you bottom bevel out and the knife would be able to be resharpened, with a fixed single angle sharpener like your using. Not bad thing to have around your house... http://www.cabelas.com/product/Hunt...=SBC;MMcat104791680;cat104740380;cat104560380 Second you can use a flat oil stone using that by hand you can compensate for the bottom bevel, easy enough to do if you spend an hour on her and some one showed you how...I could most likely get an edge that you would be happy with easy enough . After that everything requires grinders and power strops, so unless your getting into knife making you don't need.
Sweet! I had to look it up but I like it. Too expensive for me but if I had the dollars.....I do use an electric sharpenenr in the kitchen though: http://www.chefscatalog.com/product/24335-chefschoice-angleselect-knife-sharpener.aspx
Its really not rocket science, get a decent medium grit oil stone, and go to work.the easiest way to explain it is to take smooth strokes across the stone like your your trying to slice a thin piece off the top of the stone. Start by take 5 strokes per side, then 2, and when your close to shaving sharp alternate from side to side.
It would be too expensive for me to buy just to sharpen knives as well. But, the meat department at one of our grocery stores got a new one so we took this one. It floats around the family, but mostly stays at my house. The one in your link works well too. Used one for many years similar to it in our fish house in Ontario.
This is the exact reason I bought a havalon pocket knife and shoot replaceable blade bhs. Ain't nobody got time for that!
