Multitool.org Forum
Tool Talk => General Tool Discussion => Topic started by: troma on December 06, 2011, 08:47:15 AM
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In all the years I have been using MTs', once I have worn a blade edge, I have never been able to get it back to "out of the box sharp". Have tried using flat stones, bought a lansky sharpener, works well, but I have not been able to replicate the factory edge with it. Currently use those cheap 3.99$ yellow ones you see in buckets at the checkout line, with the carbide and ceramic side(think the manufacturer is "Smith's"). The cheap one actually does as good of a job as anything else i have used, but they wear out rather quickly.
So anyway, what works for you?
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Spyderco Sharpmaker does the job for me. 👍
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Spyderco Sharpmaker does the job for me. 👍
+1 ;)
Just very easy and quick to use . Although its not ideal for very blunt blades or re-profiling. I am lucky in the fact that I can also sharpen free hand on a stone .
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I really need to learn the dark art of sharpening.
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I can get decent results (Slicing paper/shaving hair) with the Lansky (Deluxe, standard stones), though you have to be careful to remove the Burr from the edges to get good results. I also use a home made strop afterwards.
For multitools usually I get better results Free Hand, since they are not easy to work on with the Lansky.
I see that the people getting really impressive, better than "out of the box", results tend to spend a lot of time on each knife (more than 5- 10 minutes) whereas I do not really have the patience to spend a few hours to achieve a super sharp edge that will not really improve my cutting, especially after the first few cuts.
Usually, most of my sharpening is done on Kitchen Knives and a few Swiss Army knives. There are also some knives that can not take a decent edge, irrespective of how I try. One of my kitchen knives is like that.
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I've found that it's much easier to do a light touch up more frequently than to sharpen something really blunt. I use a Sharpmaker, and a few strokes on the ceramic rods will usually bring a blade back to shaving.
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I've found that it's much easier to do a light touch up more frequently than to sharpen something really blunt. I use a Sharpmaker, and a few strokes on the ceramic rods will usually bring a blade back to shaving.
Yes!... A knifemaker once told me that the best way to sharpen a knife is to never let it get dull. A few proper swipes on ceramic rods every few uses of the knife and you'll never have a dull knife again.
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I take the time to get a good edge on the blade to start with, then it is easy to maintain. I always sharpen brand new blades right out of the box then I know my angle is on there and future touch ups are easy.
I use a Buck Tri Stone (Diamond and Stone combo) then go to the SpyderCo SharpMaker to maintain.
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I posted this in another thread :)
I have one of these and it works well for me :salute:
(It takes all the skill out of the job but means you get the same angle every time)
http://lansky.com/index.php/products/std-3-stone-system/ (http://lansky.com/index.php/products/std-3-stone-system/)
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sharpmaker for maintaining an edge.
don't let it get dull
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I'm always changing my sharpening preferences.
As of late it's been pocket diamond stones. I use the factory edge until I notice that it is getting dull, and then I touch it up on a stone. Diamonds are great, they quickly sharpen the hardest of steels, and the tactile feedback it excellent. You can really "feel" when the sharpening is done.
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Yes!... A knifemaker once told me that the best way to sharpen a knife is to never let it get dull. A few proper swipes on ceramic rods every few uses of the knife and you'll never have a dull knife again.
+1. I give my pocket and kitchen knives a few FEATHER LIGHT passes with a ceramic V rod sharpener after every other uses or so. Doing that has kept my kitchen knives razor sharp for the past two years. But if a knife gets dull, I'll take it to a professional and get it sharpened. Some folks can whip out the sharpener stones or sharpmakers and get a dull knives razor sharp. I'm not one of those.
I'm also looking at getting an electric knife sharpener recommended by Cooks Illustrated and trying that out on a few old dull knives to see if it really works.
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For the most part, I sharpen using two different stones, one one coarse/medium, one fine/very fine. I also have one of the yellow Smiths sharpeners mentioned in the first post. I keep it in my locker at work, and it does a decent job. I'm thinking about getting either a Sharpmaker or a Lansky soon though.
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S_P_Y_D_E_R_C_O
T_R_I_A_N_G_L_E
S_H_A_R_P_M_A_K_E_R
:cheers: