Thread: EDC Knife

Originally Posted by STF

I like something small, lightweight sharp and with useful blades.

This is my EDC.

My knife is petty sharp but I'm not a knife guy, anyone have any tips for getting it shave ready sharp so to speak?

No, of course I don't want to actually shave with it, figure of speech

Just like with the razor, get the two edges to meet in the middle, my DMT 300 and 1200 is what I use,

Originally Posted by tcrideshd

Just like with the razor, get the two edges to meet in the middle, my DMT 300 and 1200 is what I use,

I took your advice to heart yesterday.

I marked the bevels with a sharpie so I could be sure I had the angle correct.
I started at 1K to set the bevel if you like, then went 3K, 8K,12K and I have never had a penknife with such a sharp blade. It shaves arm hair, I have never had a penknife that can do that so thanks for your suggestion that I treat it like a razor.

I’ll give another piece of advise for knives, you really don’t need to take it that far, 1k-2k is more than sharp enough to shave hair. Like I said I use a 1200 DMT. Plate, remember your not shaving your face, so it’s already sharp enough to shave at 1k, (take the 1k challenge) and diamond isn’t the so smooth. But a tomato doesn’t care about after shave stinging. Plus once you start taking that edge so far it will not hold an edge very long, glad you now have a sharp knife, hell I still mark my edges to make sure, and it works. Now you will be sharpening all your neighbors knives!

If your neighbors are like mine you sharpen their knives and then they will say the edge didn't last after using their ceramic plates as a cutting board. So I tell them maybe they should send it to someone who knows what they're doing. Lol

Originally Posted by tcrideshd

I’ll give another piece of advise for knives, you really don’t need to take it that far, 1k-2k is more than sharp enough to shave hair.

I usually finish knives on a washita with a light touch . Recently I touched up my work knife on a King 800 ,cause I had it out, and didn't feel the need to grab the next stone which was in reach. Most of the kitchen knife guys go by the rule 'the crappier the steel, the lower the grit to stop at for best performance'. Of course, nothing wrong with going to a high grit for the fun of it.

Originally Posted by bluesman7

I usually finish knives on a washita with a light touch . Recently I touched up my work knife on a King 800 ,cause I had it out, and didn't feel the need to grab the next stone which was in reach. Most of the kitchen knife guys go by the rule 'the crappier the steel, the lower the grit to stop at for best performance'. Of course, nothing wrong with going to a high grit for the fun of it.

I concur. I rarely ever go past the 1K range but I do have a couple that will take a 2k edge.

There's nothing wrong with a King 800. I had one for years and years. I finally gave it to a newbie to help get him going. I did warn him that it was a thirsty SOB and would soak and soak for hours. It also took days to dry out.