Thread: Sharpening military bayonets

I have am old military bayonet make of Soligen steel, fairly big[long] bugger too, tried last night to put some kind of edge on it, very duanting tast indeed, want to use it for a general camp knife. I tried the Gatco system, the lansky system, and just stroking patiently on a diamond sharpening steel, it's one tuff little jasper!!
Any thought of what the poor fellows in the trench' and or hedgrows in uniform used to do to sharpen one up without causeing a major carpel tunnel flair up??

Just proving that I still have WAY to much time on my hands, I am, tinkersd

I have a newer one, and it was dull when it was given to me. I don't know that they are supposed to be sharp.

You need to set the bevel on a stone like any other knife. I doubt it is that hard of a steel typical hardness range is HRC 56-60 which is not tough to sharpen at all.

I know approximately nothing about bayonets, but I thought they were for stabbing as opposed to slashing.

+1 holli, a slashing blade has a belly--like a Saracean sword.

As above,having actually run an armory on a navel base,Bayonets are never intended to be used as edged weapons,the edges were never sharpend as issued,Of course many were after issue by the grunts that got them.

Can we see it?

Best be shaving with it when your done