1.) NEBigAl - 12/25/2013

Alright everyone, get snappy.


I have a basic whetstone with coarse, medium and fine stones on it. As often as I feel they need I tune up the edge on all of my knives. I do a fair job at getting a good edge, but I know that its far from perfect, most of the time I just try and keep the angle they gave me and keep it even. Anyone have any good tips or guides on knife sharpening they can enlighten me with?

2.) Ohbuckhunter - 12/25/2013

Best tip I can give is buy a work sharp.

3.) crookedeye - 12/25/2013

get a havalon knife I have the piranta and I think the torch, which has a stronger blade..instead of sharping just throw a new blade in..probally end up getting the fillet one also.

4.) bluecat - 12/26/2013

I'm still learning but you might investigate stropping your knives as well. I strop all my knives after sharpening. It will make a sharp knives even sharper.

I do this on broadheads as well.

5.) Deerminator - 12/27/2013

Polishing the edge is the secret and good carbon steel blades.
Stainless is soft and will lose an edge fast.

6.) bluecat - 12/27/2013

[QUOTE=Deerminator;14115]Polishing the edge is the secret and good carbon steel blades.
Stainless is soft and will lose an edge fast.[/QUOTE]

I have always heard that it's a little harder to get an edge on stainless steel but the edge will remain sharp longer than carbon steel.
I would deduce from that that stainless is harder. I'm not an expert but I am going to stay at a Holiday Inn in January.

7.) Hunter - 12/27/2013

I second the motion to buy a Work Sharp!

8.) Deerminator - 12/28/2013

[QUOTE=bluecat;14118]I have always heard that it's a little harder to get an edge on stainless steel but the edge will remain sharp longer than carbon steel.
I would deduce from that that stainless is harder. I'm not an expert but I am going to stay at a Holiday Inn in January.[/QUOTE]

Stainless is soft, even carbonized stainless is soft. It is hard to sharpen cause you end up rolling the edge back and forth. Same when you push or cut
on hard surfaces like a table, plate or bone.
Carbon steel can start out soft but can be hardened, much more than stainless, and with a red hardness quality. Red hardness is the hardness and durability of an alloy steel. Tool steel is the best stuff. Just check the price of a good D2 steel hunting knife.

9.) bluecat - 12/30/2013

I'm canceling my stay at the Holiday Inn. I did not know that Deerminator.