- Joined
- Jan 8, 2016
- Messages
- 114
I provide for sharpening service, but I think Italy is a bit out of range... 
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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Knife Sharpeners needed!
- Thread starter Bladedude22
- Start date
To add something, which is pretty important: take some time to learn the basic process. You may be surprised to learn, as I certainly was, that sharpening is something that can be accomplished with a fair amount of practice and a patient attitude. Of course research and asking questions helps too.
Start w/ a simple stone--Norton crystalon or maybe an India or even a diamond plate--and a couple cheap supermarket knives. Practice raising a burr the whole length of thr blade. Then, flip it over and raise a full length burr on that side. After that, deburr it. Try to hold the same approximate angle for both sides. As you begin to understand and get good then start to test shallow edges, wider angle edges, smooth versus coarser edges etc. This will help you understand what works, what may not work, and what edges are appropriate for both the knife and the task at hand.
When you have developed this foundation and *then* send your knife to one of our resident sharpening experts, you can really benefit from their services. Not only will you have a better appreciation of the process, but you will be able to *actively* participate. Maybe you need a regrind at a certain behind-the-edge thickness for slashing vines on your property. Or maybe you cut a lot of rope so you need a coarser edge. Perhaps a hollow ground cutting edge and a zero ground tip. Maybe a mirrored edge brought to 30k for shaving (straight razors can benefit from an edge like that). As you can see, the possibilit3es are endless.
The main point is that only you have the most knowledge about the situations, environments and tasks concerning where and how you will be using a particular knife. By having a solid understanding of both the concepts and the actual hands-on mechanics of sharpening, you can guide your sharpening professional and together produce the most efficient, practical, and well-suited edge for your knife.
Start w/ a simple stone--Norton crystalon or maybe an India or even a diamond plate--and a couple cheap supermarket knives. Practice raising a burr the whole length of thr blade. Then, flip it over and raise a full length burr on that side. After that, deburr it. Try to hold the same approximate angle for both sides. As you begin to understand and get good then start to test shallow edges, wider angle edges, smooth versus coarser edges etc. This will help you understand what works, what may not work, and what edges are appropriate for both the knife and the task at hand.
When you have developed this foundation and *then* send your knife to one of our resident sharpening experts, you can really benefit from their services. Not only will you have a better appreciation of the process, but you will be able to *actively* participate. Maybe you need a regrind at a certain behind-the-edge thickness for slashing vines on your property. Or maybe you cut a lot of rope so you need a coarser edge. Perhaps a hollow ground cutting edge and a zero ground tip. Maybe a mirrored edge brought to 30k for shaving (straight razors can benefit from an edge like that). As you can see, the possibilit3es are endless.
The main point is that only you have the most knowledge about the situations, environments and tasks concerning where and how you will be using a particular knife. By having a solid understanding of both the concepts and the actual hands-on mechanics of sharpening, you can guide your sharpening professional and together produce the most efficient, practical, and well-suited edge for your knife.
- Joined
- Jun 4, 2010
- Messages
- 6,642
In my experience, if one is willing to learn and do so on cheap knives to start, anyone can get to a base level of proficiency. Where having a professional step in being most helpful is to do what the factory should have done - lay in an even and proper grind stem to stern.
Someone trying to learn on an overly broad uneven grind is going to be scratching their heads at first. Give them a nice clean grind and everything makes a lot more sense maintaining.
Someone trying to learn on an overly broad uneven grind is going to be scratching their heads at first. Give them a nice clean grind and everything makes a lot more sense maintaining.
- Joined
- Jul 1, 2013
- Messages
- 32,479
I suggest you send two-three of your knives to a couple of different sharpeners around here and find someone you really appreciate their work, Then send them all of your remaining and everyone next time!
Good Luck!
Good Luck!