Help! I'm confused. First, I'm starting to Rediscover traditional slipjoints. Likeing them more and more, but I have a problem? From what little I know about knife blades, stainless is suppose to be more difficult to sharpen than stainless. Here's the issue, I have many SAKs that are stainless and seem to take an edge very well, but I can't seem to put a decent edge on my high carbon 340T. I normally make sure the bevel is 20 degrees with a lansky, and then hone it up on the sharpmaker. I'm decent with SAKs, but not so hot with stockmans? Why?
Sharpen an Old timer vs a SAK?
- Thread starter markd1
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- Oct 2, 1998
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Depending on the edge profile of the stockman you may have to remove more metal (at the 20 degrees you have chosen) before you get to the edge. Once you are there, it should be easy enough to maintain.
Try using magic marker along the edge to see if you are removing steel from the actual edge, or higher up on the bevel. That'll give you an idea of where you are sharpening.
Both the Lansky and Spyderco should be fine for maintaining your SAK's and other slipjoints. If you have a lot of steel to remove, you may want to consider a more abrasive stone for quicker results.
Try using magic marker along the edge to see if you are removing steel from the actual edge, or higher up on the bevel. That'll give you an idea of where you are sharpening.
Both the Lansky and Spyderco should be fine for maintaining your SAK's and other slipjoints. If you have a lot of steel to remove, you may want to consider a more abrasive stone for quicker results.