Thread: How do you sharpen your EDC knives?

Pixel,
That knife in the middle is a Buck Esquire, isn't it?

Originally Posted by Hirlau

Pixel,
That knife in the middle is a Buck Esquire, isn't it?

Not a clue,marked buck 501,actually I find those Carbide gizzies to work well,not for sharpening,but they set a perfect intial bevel to work on.

Yes, it's a Squire, not Esquire, my bad. Good little knives.

Yes they do, because they "shave" off the dang metal.

Honestly, I thought about buying a set of those "quarter Nortons" that Whipped Dog sells just to use on my knives. I mean, at like $60 you could probably buy a ton of other hones/sharpening devices but if the Norton set is good enough for razors. I personally wouldnt use them for anything else.

I just see alot of talk about what grit to go up to and it seems like everyone has varying theories as to why higher grits are good or not. I know the blade is AUS-8 steel, I just dont know if it would benefit at all from higher grits.

I use the carbide gizzie,than I sharpen on a DMT 1000,than I go cut weeds and cardboard boxes,some rope,thin wire,the plastic drip irrigation pipe,skin a badger or two,than re-resharpin, works for me,my knives are just tools,yard tools

EdgePro Apex.

I use this system to sharpen everything that I own (except razors).

It's fairly quick and quite consistent with just a little practice.
Now, I can shave very well with every kitchen knife and EDC knife that I own.

Currently my EDC's vary between a SOG Pentagon Elite, ESEE4, Sog Seal Team.
It all depends on what I'm doing that day

I use the Norton tri-oil stone setup with replacable stones that I used when I was a meat cutter. (Norton 3 Stone IM313 System)

So far I’ve never found a knife that I couldn’t sharpen to an edge I liked. Mine is in the modern one in plastic. My son was given an older one and the base is made of cast iron and the lid is stamped steel. It takes the same sized stones as mine does. Before you ask; No, you can’t have it!

The key is that unlike honing a razor you have to learn muscle memory to keep the angle constant, that just comes with time and experience.

I sharpen knives at about a 12 and 1/2 deg angle. My mentor started as an apprentice meat cutter at a chain called Safeway in 1934. When he sharpened, he'd lay the knife down until the oil just started to be pushed out from under then he'd just slightly raise the angle. He maintained that the longer bevel provided a longer lasting cutting edge.

I could never master that technique so I came up with I use to this day. It's worked well for me since about 1977.

Another Edge-Pro vote for me. It is an awesome system for my knives.......all the drawers of knives...........