Any advice on sharpening a cutco "Butcher knife"

RobKevlar

RobKevlar

Joined
Dec 4, 2012
Messages
265
Our cutco knife is hammered I don't want to wait the 3 to 4 weeks for a factory resharpening. Any advice for a very novice knife noob?
 
what do you have to sharpen with?

check out videos on youtube from Murray Carter and Jon Broida for sharpening

=D
 
Just bought an arkansas tri stone. i see a bunch of videos for doing scandi grinds but the cutco looks hollow-ish with a secondary edge
 
not much difference in sharpening a scandi edge and a hollow ground knife. instead of flatly on the stone, just try to lay it as flat possible on the cutting bevel. it takes a lot of practice, i do mean A LOT, to get it right.

check out their vids like i said. besides, none of those knives are scandi on their vids. mostly convex ground or full flat with a micro bevel or something.
 
If your knife is anything like the Cutco knives I have sharpened in the past, send it off, wait the month. Take $15 out of the emergency fund and go buy an OLD HICKORY that is similar in shape. Then you will have a knife that will hold an edge and can be sharpened by you. The Cutco knives I have worked on had steel so soft(one was made of 410ss and the other from 420A. both advertised as "Best cutlery Steel available") that I was never able to get a good edge.
Just an old sailor's observations,
scott
 
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