Thread: Not really a knife guy

Old fuddy-duddy being key!

Originally Posted by sharptonn

Old fuddy-duddy being key!

If a system isn't broke don't fix it! I've been using that Norton System since 1977 or so when I was a meat cutter.

I can still get replacement stones for it which now include Arkansas stones.

I can also get all of the parts should any need replacing and I mean ALL the parts, oil tray, feet, cover, the unit that holds the stones. You don't see that very often these days so they must have a faithful following. Well at least 'Old Fuddy Duddy's'

Originally Posted by Jnatcat

Thanks guys, like I said I’m not really a knife guy and I surly struggle to sharpen one, I have tried and tried to get a decent sharp edge on a knife using a 1K Naniwa then 4/8k Shaptons and still struggle but it’s all free hand sharpening.

I don’t really have much of an issue honing a razor but as we all know that’s all different so with that said I am considering something like the Wicked Edge or the Edge Pro but those are pretty pricey but then I paid more for my razor hones than either of these systems.

Scandi grind it then you can hone it like a razor

Originally Posted by onimaru55

Scandi grind it then you can hone it like a razor

Mate, I quickly looked up this 'Scandi Grind' and found several informational sites/videos. Could you post one that you feel is correct? I for one would trust your judgement.

You just lay a scandi grind on its bevel and hone, just like a straight! Most scandi grinds are honed improperly.

The problem for me is I just don’t sharpen knives enough to be good at it, I currently own like 5-6 knives and several of those have bayonet lugs for my M1’s and were purchased from the CMP and were old unissued stock then I carry a Benchmade or a very very small pen knife and of course the one I originally posted here that I will carry in my Jeep and that’s pretty much it.

The Mrs has some very nice Wusthof Classic kitchen knives that I have occasionally taken to my 1K but I try not to do it often as I don’t want to ruin them so that’s why I am considering something like the WE or EP system, I know it takes a lot of the skill of sharpening out of the picture but also takes me ruining a nice knife out of the picture as well and to be honest I have paid more or the same for one JNAT as the system costs but I may just practice more and save the $$$$ but the Mrs has been hounding me to give here some Xmas ideas so we will see

Originally Posted by cudarunner

Mate, I quickly looked up this 'Scandi Grind' and found several informational sites/videos. Could you post one that you feel is correct? I for one would trust your judgement.

Scott nailed it Roy. You basically hone the whole bevel.
I suppose here, we'd call it a true wedge but often a scandi knife for hard use will get a microbevel.