A 'How to' guide to sharpening a knife the traditional way.

[Hellequin]

Cheers Pete, a brilliant guide this. Not only for the technique but also for the pointers towards the right kit too.

I got a couple of Japanese water stones for my birthday this year and I've now had a bit of practice with them, using my Helle Wind. The knife gets some good use in the field but a short session with the waterstones has it scary sharp again; good enough that it will take the hairs off my arm!

ATB
Paul

[clanger]

Thanks Pete, i have been struggling for years to get a decent edge, i tried your way and it works!!!!!!!!!!!!!!!!!!!!!!

Kev

[snock]

Glad it helped, Clangy, old thing.

[ffs1942]

I use an Ecko kitchen sharpener for most of my sharpening on knives, arrowheads and even machetes and axes.

It consists of 8 interlocking discs of tool steel. Maybe not the best way, but the fastest and easiest. Used it for 40 yrs and bought a second at a yard sale. I cut the handle off the first one. The new one retains the handle for axes, machetes, entrenching tools and other large blades.

I use the old fashioned if things get really dull.

If you have a steel table, like in the restaurant biz or in a machine or wood shop, you can use it like stone as long as the table is not knicked.

Brian
Des Moines