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Post by Mfitz804 on Sept 23, 2021 10:42:04 GMT -5
I use a Leatherman Wingman in the office, mostly for opening packages. The knife has become a little dull from doing so. At first I thought it was all the glue from cutting the tape, but I cleaned it and it’s still not as sharp as it was.
The blade is one of those half serrated in the back, plain in the front ones. The serrated part, largely unused, is plenty sharp. It’s the plain part that needs attention.
I have one of those little plastic sharpeners with the little V stones at the bottom, but it doesn’t seem to be getting it any sharper.
What do I need to get, a regular or ’ fashioned whetstone? Amazon sells a combo 400/1000 grit, is that good for my purposes?
What’s your plain blade knife sharpening technique?
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Post by damuniz on Sept 23, 2021 12:07:29 GMT -5
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Post by revtones on Sept 23, 2021 12:21:41 GMT -5
lansky
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Post by ninworks on Sept 23, 2021 13:26:38 GMT -5
This. ^ I think a lot of the sharpness comes from the quality of the steel used in the blade. I have 2 of the same type of knives the OP described. One will hold an edge for a long time and the other not so much. The 600 grit diamond sharpener puts a good edge on it quickly. For the higher quality knife I'll use the diamond and then use my kitchen cutlery hone on it to refine the edge. It will stay sharp longer if I do that. If I do that to the cheap knife it doesn't really make any difference. It gets dull quickly no matter what. It never seems to get as sharp either. |
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Post by Mfitz804 on Sept 23, 2021 15:12:56 GMT -5
This. ^ I think a lot of the sharpness comes from the quality of the steel used in the blade. I have 2 of the same type of knives the OP described. One will hold an edge for a long time and the other not so much. The 600 grit diamond sharpener puts a good edge on it quickly. For the higher quality knife I'll use the diamond and then use my kitchen cutlery hone on it to refine the edge. It will stay sharp longer if I do that. If I do that to the cheap knife it doesn't really make any difference. It gets dull quickly no matter what. It never seems to get as sharp either. These blades come REALLY sharp when you buy them new. I have a couple others at home, this one takes the most abuse. |
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Post by Larry Madsen on Sept 23, 2021 19:38:02 GMT -5
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Post by jhawkr on Sept 24, 2021 7:25:05 GMT -5
I use a Lansky ceramic in 20 and 25 degrees to keep my small Buck and larger Benchmade knives razor sharp.
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Deleted Member
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Post by Deleted on Sept 24, 2021 7:49:48 GMT -5
Strop. Strop. Strop. Opening packages will not dull a blade to the point of requiring stone.
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Post by Peegoo 🏁 on Sept 25, 2021 16:01:42 GMT -5
On combo blades and sheep'sfoot blades I like the EZE Lap sharpener. It's a diamond rod that you swipe over the edge. This: www.amazon.com/EZE-LAP-4-Inch-Diamond-Sharpener-Handle/dp/B000UVNT8YThe EZE Lap 'pocket' sharpener is too small for anything other than touching up an edge. It's cheaper, but it's also made cheaper. The one I linked above has a brass handle; I'm still using the same one I got in 1983. It's bomb-proof. |
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Post by NoSoapRadio on Sept 27, 2021 14:16:28 GMT -5
I have whetstones, Arkansas stones, Norton ceramic stones, Japanese water stones, and DMT diamond stones. They all have their place but the most important thing is to learn the technique of maintaining a consistent angle on whatever stone you use. It's not hard -- it just takes a lot of practice.
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