How do you sharpen your knife?

SGT(P) Private RallyPoint Member — Sun, 26 Jul 2015 21:41:20 -0400

Okay, not "how", exactly, but what method do you use? Diamond stone, wet stone, steel rod, etc., what have you found to be the best way to keep a nice edge on your pocket, hunting or kitchen knives?

Response by SSgt Alex Robinson made Jul 26 at 2015 9:42 PM

SSgt Alex Robinson — Sun, 26 Jul 2015 21:42:04 -0400

I use a wet stone personally.

Response by PV2 Private RallyPoint Member made Jul 26 at 2015 9:47 PM

PV2 Private RallyPoint Member — Sun, 26 Jul 2015 21:47:20 -0400

My grandpa used a wet stone to sharpen his hunting knives. Put a lite coat of oil any oil really and sharpen. Its always worked for me.

Response by PVT Private RallyPoint Member made Jul 26 at 2015 9:49 PM

PVT Private RallyPoint Member — Sun, 26 Jul 2015 21:49:36 -0400

I use wet stone

Response by SFC Private RallyPoint Member made Jul 26 at 2015 9:50 PM

SFC Private RallyPoint Member — Sun, 26 Jul 2015 21:50:26 -0400

I use a $10 pocket sharpener for quick touch ups on the go, and I keep a diamond stone and a multi-surface sharpener in the garage for more fine-tuned honing.

Response by SGT(P) Private RallyPoint Member made Jul 26 at 2015 9:53 PM

SGT(P) Private RallyPoint Member — Sun, 26 Jul 2015 21:53:35 -0400

I grew up using a wet stone the way my dad showed me. The reason I asked the question is I was looking for a knife in our kitchen drawer this evening and found a sharpening rod. I don't know where it came from, so I wondered if anyone ever had luck using one.
Funny thing about that wet stone of my dad's is I see knife sharpening "systems" sell for near $100, but that old stone of my dad's turned out some of the sharpest blades I've ever seen.

Response by SA Harold Hansmann made Jul 26 at 2015 10:28 PM

SA Harold Hansmann — Sun, 26 Jul 2015 22:28:24 -0400

Ceramic sticks

Response by SGT Larry Michael Bleckler II made Jul 26 at 2015 11:23 PM

SGT Larry Michael Bleckler II — Sun, 26 Jul 2015 23:23:13 -0400

The wet stone is good but you need keep you eyes on the angle of the blade or it will dull the edge fast. I use a steel rod it is faster and easier to keep the right angle for me, the rod is actually made of the same material as a diamond stone.

Response by Capt Seid Waddell made Jul 26 at 2015 11:45 PM

Capt Seid Waddell — Sun, 26 Jul 2015 23:45:37 -0400

I use a Lansky sharpening system. It puts a razor edge on your knife in minimum time by controlling the angle and using a series of grits from coarse for rough shaping down to the finest for setting the edge. Haven't been tempted to go back to my oil stones since I first used a Lansky.

http://lansky.com/index.php/products/dlx-5-stone-system/

Deluxe 5-Stone System | Precision Knife Sharpening System

Lansky Sharpeners innovative Controlled Angle Sharpening Systems make it easy for anyone to sharpen their knives at home.

Response by LCDR Thomas Combs made Jul 27 at 2015 5:55 AM

LCDR Thomas Combs — Mon, 27 Jul 2015 05:55:58 -0400

Havalon knives are the way to go. They're razor sharp, and when you lose the edge you just change the blade. Save the knive sharpening for your steak knives.

Response by SPC Private RallyPoint Member made Jul 27 at 2015 6:29 AM

SPC Private RallyPoint Member — Mon, 27 Jul 2015 06:29:16 -0400

The best I've found so far is the use of a sharpening stone with honing oil.

Response by PV2 Private RallyPoint Member made Jul 27 at 2015 8:01 AM

PV2 Private RallyPoint Member — Mon, 27 Jul 2015 08:01:20 -0400

I have an electric knife sharpener and edging steel. I've also taken my knives to get professionally done at Sur La Table. They charge $5 per knife and do a damn good job. I've lately been doing it on my own to save money. I follow the instructions and I use an edging steel as well to put a nice edge on my kitchen knives.

Response by SPC David Wyckoff made Jul 27 at 2015 9:14 AM

SPC David Wyckoff — Mon, 27 Jul 2015 09:14:18 -0400

Whet stone with oil. I also carry a razor strap in my bag for field touch ups.
My Pop used to buy cheap knives at yard sales when I was a kid for me to practice on so I could learn my angle. Taught all my kids to use a whet stone as well.

Response by MSG Brad Sand made Jul 27 at 2015 9:36 AM

MSG Brad Sand — Mon, 27 Jul 2015 09:36:43 -0400

What kind of knife and what are you using it for? Just like anything else, details matter. With that said, you need to figure out what works best for you. I like a stone for the initial edge and may use a steel or diamond to maintain it. I find if you take the time to put a really good edge on a quality knife, it is easy to maintain.

Response by SPC Billy Black made Jul 27 at 2015 9:37 AM

SPC Billy Black — Mon, 27 Jul 2015 09:37:47 -0400

Wet stone works best, keeps it sharp longer and doesnt cause wear or a jagged edge.

Response by SCPO Larry Knight Sr. made Jul 27 at 2015 11:26 AM

SCPO Larry Knight Sr. — Mon, 27 Jul 2015 11:26:20 -0400

I've used a wet stone mostly to maintain the edge. If your the impatient type look into the work sharp knife sharpener sold at your local Northern Tool and Equipment or log onto Smokey Mountain Knife Works.com. I keep a SOG pocket knife on my person daily and have used a diamond sharpening system as well, helps me keep the 20 degree angle pretty consistently.

Response by SFC Jeremy Stocker made Jul 29 at 2015 8:48 AM

SFC Jeremy Stocker — Wed, 29 Jul 2015 08:48:36 -0400

I prefer my wet stone.

Response by MAJ Ron Peery made Jul 30 at 2015 5:15 PM

MAJ Ron Peery — Thu, 30 Jul 2015 17:15:58 -0400

Teeth. But I use a steel, too.

Response by SrA Matthew Knight made Jul 31 at 2015 3:07 AM

SrA Matthew Knight — Fri, 31 Jul 2015 03:07:44 -0400

I was taught sharpening with oil and a wet stone. As long as you know how to do it, it works really well. I was always able to get them nice and sharp using those and a little bit of patience while doing it.

Response by SSG Private RallyPoint Member made Dec 12 at 2020 1:06 AM

SSG Private RallyPoint Member — Sat, 12 Dec 2020 01:06:54 -0500

Iron sharpens iron, and I hone with ceramic sticks round. Angle of the blade as it is critical. Precise and a steady stroke produces a sharp edge 6 to 9 is all that is needed if done correctly,and then a razor effect with a leather strap if that what you want . Often when I was active duty my soldiers seen me sharpen so quickly didn't believe how simple it was,but seeing is believing as I demonstrated on all materials can cut if the right steel ,and knifes are used.

Response by Maj John Bell made Dec 13 at 2020 2:36 AM

Maj John Bell — Sun, 13 Dec 2020 02:36:01 -0500

Not trying to be a smart ass when I say this, I don't abuse my blades.

I use hatchet, axe, adze and froe for chopping, debarking and rough out, and I sharpen those in a vice with files in a vice or if absolutely necessary, a field expedient hold.

I know most bladesmen prefer blades with a soft steel core sandwiched between two harder steel pieces. I'm an odd bird, for sharp work I prefer softer blades that I can get razor sharp and I accept that they won't hold that edge terribly long, and I can't use my knives to pry.

I spend a lot of time stropping my blades, even in the woods. I use knives for carving, butchering, and anything where I need a really sharp blade. I only use a stone (3 stones 240, 1000, and 3000 grit with angle guides) turned at slow speed with a foot treadle) if I knick the blade. Other than that I use a strop and rouge. My strops are saddle grade leather glued to boards.

Response by FN Randy Bohlke made Dec 13 at 2020 6:04 AM

FN Randy Bohlke — Sun, 13 Dec 2020 06:04:51 -0500

Dry stone, then wet stone with some gun oil then I use sand paper to finish it.

Response by CWO3 Private RallyPoint Member made Dec 13 at 2020 9:13 AM

CWO3 Private RallyPoint Member — Sun, 13 Dec 2020 09:13:34 -0500

I've been advised to not handle sharp objects, but use a 3 stage electric and a steel for kitchen knives. File for axe/hatchet, and stone for outdoor knives.

Response by Sgt Jim Belanus made Dec 13 at 2020 10:36 AM

Sgt Jim Belanus — Sun, 13 Dec 2020 10:36:54 -0500

if they are very dull, I like a fine file to get it in shape then a couple stokes with the rod

Response by PO2 Private RallyPoint Member made Dec 13 at 2020 4:24 PM

PO2 Private RallyPoint Member — Sun, 13 Dec 2020 16:24:13 -0500

I use a wet stone on my knives and wood chisels.

Response by SSG Paul Headlee made Apr 14 at 2021 4:35 PM

SSG Paul Headlee — Wed, 14 Apr 2021 16:35:39 -0400

Wow! There's some real talent on here. Where were all you folksy, pioneer type people when I was learning?

Response by PO2 Scott M. made Apr 15 at 2021 6:56 AM

PO2 Scott M. — Thu, 15 Apr 2021 06:56:48 -0400

It depends on the knife. For my kitchen knives I use a diamond steel rod, for others, and especially my daily carry - my Crikt - I use whetstones with a final finish on an Arkansas Surgical Black stone. I also used very VERY high end natural stones for my straight razors.

Response by SGT Private RallyPoint Member made Sep 9 at 2023 1:38 PM

SGT Private RallyPoint Member — Sat, 09 Sep 2023 13:38:44 -0400

I buy new ones

Response by A1C Medrick "Rick" DeVaney made Sep 10 at 2023 4:13 AM

A1C Medrick "Rick" DeVaney — Sun, 10 Sep 2023 04:13:51 -0400

.
I Think I'd Sharpen Mine On The Skull Of The Victim I'd Just Stabbed To Death.
Then Steal His Knife In Hopes It's Sharper Than The One He Was Stabbed With.
"Strategic Planning", That Should Work Out Fine.!

Response by SCPO Robert Czernuch made Sep 10 at 2023 3:08 PM

SCPO Robert Czernuch — Sun, 10 Sep 2023 15:08:36 -0400

I use a small 1 inch belt sander with an angle guide on it. Grits I use depend on how dull the blade is. For just touch up I use a 1000 grit belt with about 5 passes on each side. I then stop it on a ceramic rod. Takes a little while to get the knack of doing it. I started out with 2 junk knives until I got a feel for it. In the field I use a small diamond encrusted steel rod. Worksharp has some nice little ones you can carry in your kit also.