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hcsk8ter Help Sharpening a Swiss Army... 02-23-2008, 10:47 PM
shotwell1234 I sharpen knives on a fairly... 02-23-2008, 11:10 PM
Brother Jeeter I have sharpened knies on... 02-24-2008, 07:00 AM
JohnP I know it is tempting, but I... 02-24-2008, 08:43 AM
sensei_kyle Lansky makes it dead bang... 02-24-2008, 09:06 AM
  1. 02-23-2008, 11:10 PM #2
    shotwell1234 is offline
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    I sharpen knives on a fairly course stone (maybe 600 grit) to set an initial bevel. From here, I move up to a 1k water stone and then a pasted bench strop with .5 micron chromium oxide. This gives me a pretty good edge on carbon or stainless steel knives. A good rule of thumb for your angle is to set a nickel (for a durable edge) or a dime (sharper, less durable edge) under the back of the blade. You'll want to always keep this same angle on every stone and strop you use with a knife.
    Last edited by shotwell1234; 02-23-2008 at 11:12 PM. Reason: included directions.
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