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10-08-2006, 11:02 PM #23
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- Apr 2006
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Thanked: 346Originally Posted by icecow
I keep my kitchen knives sharp with a giant hard arkansas hone (3x8x1.5), followed by the flexcut gold strop, followed by the boron carbide strop. Once the steel stops restoring the edge I usually start back at the flexcut, they only go to the arkansas stone if they're really dull. If the blade gets nicked I've got a coarse norton combination hone (probably 100/400 but I don't really know) that quickly denickifies it before sending it on to the hard arkansas.
I also use the big hard arkansas stone on my razors, but I use the "A" side for them and use the "B" side on the knives.
My smaller pocketknives are done on the lansky, then to the strops.