Fess up. Who sharpens too much?

Joined
Nov 8, 2000
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I just gotta have my Trail Guide shaving sharp AT ALL TIMES. If I use it at all, my subconscious starts working at me until I swipe the crocksticks a few times and put that EDGE back on.

It holds an edge like no other knife I have had and is easier than any stainless I have ever sharpened. But it's SO sharp that I am fixated on it and hone it every week or so.

Maybe soon I'll have a Cold Steel toothpick.

Then again, maybe I'm turning into that Mexican guy in Lonesome Dove.

"A knife ees like a woman, you must stroke her every noche."
 
No such thing as sharpening too much if you know what you're doing.

I keep my knives shaving sharp, and if they fall below, takes a few strokes on the steel and spyderco whites to get it back. But I'll take my stone out and sharpen out of boredom too.
 
I wouldn't say I sharpen too often, I steel and strop as often as I can get away with before I take it to a hone.

On the other hand I probably am guilty of putting a polished edge on too many of my knive. Great for push cuts, not so great for slicing.
The trouble is I just LOVE that smooth as silk look and feel :D
 
I do sharpen alot, but I don't oversharpen. The minute my knives don't shave, I have to touch up the edge..the edge has to be flawless!
Matt
 
When I got my first Diamond stone I underestimated the power of it. I tried to put an edge on my Coleman tool (Leatherman wannabe), and I took about a quarter inch off the thing. That's what happens when you use a 300 series steel for a knife, I guess.
 
My SharpMaker sits on the kitchen counter right behind my cutting board. I use mostly thin Swedish blades in the kitchen, and they will cut a *bunch* of tomatoes and trim a *lot* of meat before they need sharpening. Still.......I just can't help wiping that blade and taking a couple of swipes on the SharpMaker before I stick it back in the block......you know, case I have to slice up some real thin paper or need a quick shave. :p
 
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