Thread: knife sharpening system???

i got a custom knife made awhile back,and iam tring to find a good sharpening system to give me the proper angle, the blade is made from 5160 high carbon spring steel, thanks.

No input, but I think you may have opened the floodgates. Anxious to see the responses to this post of yours.

This is the wrong forum for a question about knives. But any pics?

The Lansky honing system works great , for knives . I think it's available from most quality cutlery retailers .

I hone my knives usually freehand without jigs.
If you want foolproof system, then i think Tormek could be ok.

Here is a system that a forum member recommended in a recent thread. I haven't tried it myself and they push their own hones with their system but the member who recommended it is a knife guy and praised it highly. I'm thinking of going for the small blade 'cub guide'. Up until now I've always had good results sharpening pocket knives free hand.

Originally Posted by JimmyHAD

Here is a system that a forum member recommended in a recent thread.

That's John Juranitch's company. He has also written a book about sharpening and it had pretty interesting views on the subject. A good read if you're interested of sharpening things. No specifics to razors, though.

Many people like Spiderco
but you can do it with any set of decent stones really.

Originally Posted by nessmuck

i got a custom knife made awhile back,and iam tring to find a good sharpening system to give me the proper angle, the blade is made from 5160 high carbon spring steel, thanks.

Just one knife?

What do you use for your kitchen knives?

What does the custom knife maker recommend?

A quick web search of 5160 tells me that any system
that keeps the original bevel would be good to go.
5160 is not strange, special or crazy hard so you have lots
of choices. Anything that can sharpen a Buck is a
good bet.


For most touch up sharpening I like:
A pair of crock sticks ( Alumina Ceramic rods) in a wood base
at 30 to 15 degrees. For me it is an excellent way to keep kitchen
and other "common" knives sharp. Find a set with the more
open angle (35) for sheath knives or if you are hard on the edge.
A smaller angle, 15 degrees for vegetable and pen knives.

In the kitchen I have an old set with different angles on each end drilled into
the oak base and two sets of rods coarse and fine that slide into it.

Q: how to redirect a non razor topic to someplace better?

Originally Posted by niftyshaving

Just one knife?

What do you use for your kitchen knives?

What does the custom knife maker recommend?

A quick web search of 5160 tells me that any system
that keeps the original bevel would be good to go.
5160 is not strange, special or crazy hard so you have lots
of choices. Anything that can sharpen a Buck is a
good bet.


For most touch up sharpening I like:
A pair of crock sticks ( Alumina Ceramic rods) in a wood base
at 30 to 15 degrees. For me it is an excellent way to keep kitchen
and other "common" knives sharp. Find a set with the more
open angle (35) for sheath knives or if you are hard on the edge.
A smaller angle, 15 degrees for vegetable and pen knives.

In the kitchen I have an old set with different angles on each end drilled into
the oak base and two sets of rods coarse and fine that slide into it.

Q: how to redirect a non razor topic to someplace better?

i have henckle kitchen knives , a buck knife ,a post skinning knife,a schrade old timer improved muskrat knife, i am able to sharpen all these freehand with no problem,but my custom nessmuk knife has plenty of belly to it and its the one i need a guideing hand on. thanks for all the inputs!