Maintaining an edge

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noob93

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Feb 6, 2016
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Hey guys just curious to to know how you maintain an edge on your knives. I have a custom on the way and I'm looking for the easiest most repeatable process of maintaining the edge while removing the least amount of material. I currently have a dual sided king Waterstone and a 400 grit Arkansas Stone. I usually just use the 1000 grit side of the Waterstone to touch up my knives but I find it can take more material then needed. My custom will be made of k720 tool steel comparable to 02.
 
Is the King dual sided the 1000/6000 combination? If so, I think you are more than capable of maintaining an edge. You could also by a couple strop which could help.
 
I use an edge guide to find the angle and match that with my Work Sharp. Works pretty well, but, I do have to be careful to not accidentally alter the tip.

High-grit diamond, ceramics, and a strop will go a long way as long as you don't let it get brick dull. In cases like that, I recommend sending it to someone with good sharpening skills and learning from the mistake.
 
For simple touch ups. All I would really need is a Medium triangle ceramic stone bought separately from the spyderco sharp maker kit, or one of their medium pocket stone, or something similar. That and a strop with compound. I just freehand with the ceramic stone, then strop, and good to go! I only do a complete resharpening once every 1-3 years per knife
 
It may not work on all knives but I touch my edge up on the bottom of a coffee mug.


Stropping and using a hone steel ( those rods that come with kitchen knife sets ) when you feel it dull slightly is also great for keeping your edge sharp and reduce stone time.
 
ATJ999 said:
For simple touch ups. All I would really need is a Medium triangle ceramic stone bought separately from the spyderco sharp maker kit, or one of their medium pocket stone, or something similar. That and a strop with compound. I just freehand with the ceramic stone, then strop, and good to go! I only do a complete resharpening once every 1-3 years per knife
Click to expand...
Agreed! Most of all touch ups can be stropped back or if you need a bit more material removed touch up with a waterstone. I prefer the Suehiro and Naniwa stones. Also get a good strop and compound. There are a lot out there to choose from.
 
- Profile your edge to 20 or 15 degrees or less per side
- Use a Spyderco sharpmaker to maintain your micro-bevel with the 40 or 30 degree inclusive stone slots

Set for years.
 
Oh . . . I'm surprised no one mentioned it.
What produces the fastest edge with the least number of strokes and so takes off the least amount of material is . . . .
drum roll . . . . .
everyone leans forward with abated breath . . .
what could it be ? ? ?

well a guided system of course assuming the edge is ground and sharpened well enough from the maker that you can just find the angle and set up the guide. If it is a bit . . . you know . . . you might have to take some material off on the first go and then from there go just a few strokes per stone to maintain the edge and if you keep up and not let it get much bellow a little less than shave sharp probably one or two really fine stones is all you will need to get it back to jaw dropping (this thing scares me) sharp.
What fine stone ? That depends on what kind of edge you like : Toothyish maybe 1000. If you like it polished as I do then up around 4,000 to 8,000 depending on the stone.
I heartily recommend the Edge Pro Apex. Forget the tapes; just use the stones ( I like Shapton Glass stones but may not be necessary for 02 like steel.

And I use the Spyderco Ultra Fine ceramic triangle rod hand held as well but takes some knack to keep from rounding the edge and then having to hit the stones to fix it.
 
Use a sharpie marker to establish the proper angle quickly if you do freehand and muscle memory and concentration will take you through the rest of the touch-up.
 
Some of my edge maintenance kit:
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Thank you everyone for the help. I usually strop my kitchen knife with a plain leather belt. Do you think it would be beneficial to get some compound for it? Also out of curiosity will I notice much difference sharpening 02 as compared to say 1095?
 
91bravo said:
Some of my edge maintenance kit:
f41Uuhw.jpg
Click to expand...

Jeez Monster Energy really sponsors anything and anybody! :D ;) I'm waiting for the KME to be in stock again and plan on getting that and a proper strop, then I'll get to sharpening my knives too.
 
danbot said:
I've tried a few systems throughout the years and I prefer freehand unless someone gives me 15 brick dull knives to sharpen for them!
Click to expand...

Freehand is the only way I've ever known. I can get blades just as sharp freehand, as a guide-sharpened knife.
 
For my knives that I use on my land. I use a Worksharp Ken Onion that I keep in my barn.

For my EDC stuff and “better” knives. I use a Sharpmaker.

My customs and high end stuff. Freehand.
 
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