Beginner to knife sharpening?

E

EmptyWallet

Joined
Oct 22, 2012
Messages
40
So to not reveal any of my bad "habits" with knives or knife sharpening let's just assume I know nothing at all about the subject. :D

I'm looking to get started learning to properly sharpen knives, machetes and axes. I'd like to pick up some good equipment to do so, and any suggestions on technique and know-how are appreciated.

I'd specifically like to learn how to fix rolled edges in a machete, knife, or any other sort of blade, as well as sharpening those in a fashion that can prevent things like that from happening as well.

What sort of equipment would you suggest I buy? Specifically? Files? Rods? I've seen talk of a sharpmaker on here? Is that made by Spyderco? I'd like some proper, nice stuff to learn with. Strops?

I've seen people talk about straightening out an edge using steel? How exactly is that done?

Any help is appreciated.
 
I know there are a lot of professionals here that go to great lengths in there sharpening process.

I am not new to sharpening, but not to this level. I am more product than process.

Here's what I am doing to simplify my endeavors.

I bought an 11" DMT "Coarse" steel, 325 grit, for establishig edge from nothing, basically instead of belt sanding. Don't trust my angles nor how fast a machine can screw up a lot of work. I am making a mount to hold it at 12.5 degrees from vertical for a 25 degree inclusive edge foundation. Nothing fancy, just a single bevel. Mount it, stroke vertically until edge well established. MArk with a marker pen to assure coverage on edge.

Next, its the corborundrum (sp?) dual stone, on the coarse side of 800 grit. Repeat process stroking vertically until all marker pen lines are ground and I have a unifornm edge toe to point.

Next, flip stone and use 2000 side (fine?) and mark edge again with marker pen and repeat process until edge is shiny and complete.

Now is the quandary. I may purchase a high grit extra fine (5000-8000) stone and repeat, or just go to a strop with .5 micr0n rouge and strop to uniform shiny finish. I have never had a problem getting a good edge, but I'm stepping up my game for the 3 knive WIP now.

Yes, you can buy a Sharpmaker or similar, but I'm pretty stupid and figure the more complicated the process, the bigger odds I'll mess up.

YKMV. Just take your time and do a good job.

Larry
Tinkerer
 
For the machete, I would suggest a coarse and fine DMT or Smiths file type sharpener (the "stone" fits in the handle) that you can pickup at Lowes or similar hardware/home center. You will not fix the tendancy of rolled or dented edges with a machete which is often due to what you're cutting as the steel (usually 1095 or something similar) is not real hard or you hit something hard like a rock/brick. I use the same sharpener on axes, lawn mower blades, machetes, and so forth.

As far as knives goes, I prefer to hand sharpen.... start hold the knife edge vertical to the stone (90 degrees), half that which is 45 degrees; half it again and you're at 22.5 degrees and then go a little less or more acute. Try to keep your angles consistant and sharpen like you are trying to cut something. Apply light but consistant pressure to a diamond stone. You should not be dragging the side of the blade on the stone and scratching it up; only the edge. I'd suggest you get a coarse and fine grit bench stone and then mostly use the fine. After you get the hang of it, get a very fine grit stone.

For touch up, I like the V style ceramic or diamond rods which are very very simple to use. Just read the directions. They work nicely on kitchen knives if they aren't too dull.
 
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