I searched the archives and found a variety of answers for this one, but still have not come to a conclusion. I also searched the web for answers as well, but would like some tried and true opinions.
I bought a Gerber knife and the reality is, I can't get a knife as sharp as this knife came new. I have used a stone,hone, pull throughs like the redi-edge and broadhead sharpeners, etc...
What really works, I'd like to get something that will get my knives as sharp as they come out of the box, if not sharper. Thanks for any help.
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i have a cermic rod about as big around as a pencil, it came out of a very large lightbulb that you find in industral use, but i think any ceramic rod would work. mine puts a very good edge on a knife, tip pull the blade back on the rod very lightly and that will put a SHARP edge on it.
Yep the wheels dont use the course wheel unless needed, will put the edge on that you want, it will take a bit of time, but you can put a edge on that will slice a piece of ham so thin your mother in law will never come back.
I use a ceramic rod which is often refered to as a sharpening stick. They are available in well stocked sporting goods stores like Jay's, Gander Mt. and Cabela's where I live in Michigan. Sometimes though, when a knife gets real dull, I have to use a stone to bring back the edge. I use a high quality Arkasas wet stone for that. I touch up the knife with the stick every hour or so when doing lots of cutting to keep it razor sharp.
Get some good honing oil and go to work. If that doesn't wark, take it to a knifesmith and let him sharpen it.
A Lansky sharpener,which has the clamp to hold your blade and several grades of sharpening stones which are held at the precise,correct angle to do the job.I do all my hunting knives this way and it does a good job.The cardboard wheels work excellent,but I wouldn't put an expensive hunting knife on one.They tend to wear a blade down faster than stones.If a guy is careless they can also over-heat a blade.However,for shop knives there probably is nothing better.
Got this from the book "The Razor Edge Book of Sharpening".
The basic idea is to start with a new knife and then never let it get dull. You need a good strop or bar and to use it frequently. Check this book out. Author is John Juranitch.
then when they get dull throw em away and get a new one, don't use the cheap ones though. that way you save your knife edge for something only a knife can do, which is actually less than you think, i wish they would make disposable knife blades cause i am bad at sharpening too LOL
only thing is buy a good knife. use a strop often and never let it dull, these quick sharpening systems work great the first few times but after awhile only magnify and enlarge imperfections on a blades edge, use a steel to straighten and a strop to sharpen, your knife will last forever and never look worn, a carbon steel blade will sharpen easier than a stainless blade. learning to keep a knife sharp is not that hard, learning the right way is. a good quality knife is not cheap but will last forever or until you loose it
I'll find the book mentioned and methods you suggested. I do use scalpels, but everyone needs a sharp knife at times. Thanks again.
They are simply a taxidermists best friend. I use then all the time and keep them sharp on a paper wheel on the grinder. When they wear out throw it away and start over. I keep four new ones in the shop at all times. Scalpels have there place but the blade is to small for anything other then turning eys to the edges. The paring knife has a greater blade surface for fleshing and thinning. When one spot gets a little dull move in and keep going. Those gerber knifes are good untill they get dull. Then the only way to sharpen them is to send them back to gerber. They will sharpen it for free and all you pay is shipping. I have mine sitting in a draw never to be used again lol.
What you can easily see from these posts is that there are many ways to get a sharp edge on a knife. Just like taxidermy itself- many ways. It is not so much the tool on this but the method. Take time and watch the angle you hold the blade at while sharpening. Changing the angle every stroke just defeats the purpose. Learning to sharpen well is like other things, takes practice. Enjoy, Aaron H.
The victorinox paring knives are the way to go. Between that and the scalpel, my good knives are saved.
Chicago cutlery makes a fine butcher's steel...many others are just cheap and/or too course.
After a while, one gets to know the certain tell-tale "singing sound" and "feel" the blade gets while in process of sharpening. Like others said...PRACTICE!
I hit my knives, scalpels, skinners, etc on a steel or even in a pinch the top edge of my truck's window glass, bottom of a ceramic coffee mug, old scrap of leather...etc. a few strokes each side of blade several times per use. Most of my knives shave hair off my arm with barely any effort. Of course, I make some of my knives out of industrial hacksaw blades...but all my knives remain sharp using some or a variety of these methods.
Always sharpen by lightly trying to take a thin "slice" out of the steel, stone or glass or ceramic rod.
Many times while hunting, the truck window or bottom of my coffee mug put a shaving edge on just fine.
Jeff W.