Hi everyone, I have a few sharpening questions.
I bought a used Battle Mistress-E a little while ago, and then I put some good use on it and now the edge is rolled over slightly at a couple of spots and quite dull. I dont have anything to sharpen it with, so I need to order some stuff.
Question #1. I read somewhere that if the edge on your blade is rolled over, you can use a Steel to realign it or to get out the nicks. From what I know about steeling, you dont apply any pressure, you just let the weight of the blade rest on the steel and then you run it across, and because the steel is harder than the blade, the blade gives and straightens. Ive also read that you can use a Ceramic Sharpener as a steel. How would you use the same thing for two different uses? What would be the difference between sharpening and steeling? Would it simply be that you apply different amounts of pressure? When you run the blade across it, how would you be doing one different from the other?
Question #2. Sadly, there are no good cutlery stores near where I live. There is a store about an hour from where I live that has one of these in stock: http://www.knifeoutlet.com/catalog/EZ_Lap_Sharpeners/EZPG.htm and the guy on the phone told me it would work fine for steeling or sharpening. What do you guys think? It has diamond in it.
Question #3. I called Jerry and talked to him on the phone, I forgot to mention the rolling part, I was just asking him about how to sharpen it, and he told me to use a Spyderco Sharpmaker on the flat side and then strop both sides. I use my knife a lot, especially on wood. What is everyones opinion on the best way to maintain it? I want to get it back to shaving sharp every time I come in from using it. I dont want to let it get away from me. (Its a little too late for that now though.) But after I get the edge back to normal, how should I quickly fix it after 1 hour of chopping, or so?
Question #4. I am thinking I should get a steel for steeling, a ceramic rod for sharpening, and some compound for stropping. (I already have some leather for a strop.) So what is the best steel to get for steeling? Where do I get it? What about the ceramic rod and compound? Any suggestions? I really dont know where to get a steel.
Question #5. When stropping the BM-E, I figured I would set the strop on the edge of a table to strop the flat side, but what about the convex edge? Would I be trying to flatten it if I did that? Do I need to strop the convex edge with the strop in the air and not flat on a hard surface?
Question #6. I have read quite a few posts on this forum talking about
www.handamerican.com Has anyone ever got a steel from them for steeling? The one in the picture on this page looks really nice, is that a steel? Do they sell that? Does anyone know how much it is?
Question #7. I have heard about people using ceramic rods for steels, I dont know how well that would work, but I am really thinking I should get a smooth steel. Something that is just made for steeling. What does anyone think about that?
Question #8. Please tell me if I have this right: I want to steel the knife after using it, strop it if steeling is not enough, and sharpen it on a stone, file, or rod if stropping is not enough.
O.K., thats enough questions, you get the idea, I need help!
Thanks much everyone!!!
Shane
I bought a used Battle Mistress-E a little while ago, and then I put some good use on it and now the edge is rolled over slightly at a couple of spots and quite dull. I dont have anything to sharpen it with, so I need to order some stuff.
Question #1. I read somewhere that if the edge on your blade is rolled over, you can use a Steel to realign it or to get out the nicks. From what I know about steeling, you dont apply any pressure, you just let the weight of the blade rest on the steel and then you run it across, and because the steel is harder than the blade, the blade gives and straightens. Ive also read that you can use a Ceramic Sharpener as a steel. How would you use the same thing for two different uses? What would be the difference between sharpening and steeling? Would it simply be that you apply different amounts of pressure? When you run the blade across it, how would you be doing one different from the other?
Question #2. Sadly, there are no good cutlery stores near where I live. There is a store about an hour from where I live that has one of these in stock: http://www.knifeoutlet.com/catalog/EZ_Lap_Sharpeners/EZPG.htm and the guy on the phone told me it would work fine for steeling or sharpening. What do you guys think? It has diamond in it.
Question #3. I called Jerry and talked to him on the phone, I forgot to mention the rolling part, I was just asking him about how to sharpen it, and he told me to use a Spyderco Sharpmaker on the flat side and then strop both sides. I use my knife a lot, especially on wood. What is everyones opinion on the best way to maintain it? I want to get it back to shaving sharp every time I come in from using it. I dont want to let it get away from me. (Its a little too late for that now though.) But after I get the edge back to normal, how should I quickly fix it after 1 hour of chopping, or so?
Question #4. I am thinking I should get a steel for steeling, a ceramic rod for sharpening, and some compound for stropping. (I already have some leather for a strop.) So what is the best steel to get for steeling? Where do I get it? What about the ceramic rod and compound? Any suggestions? I really dont know where to get a steel.
Question #5. When stropping the BM-E, I figured I would set the strop on the edge of a table to strop the flat side, but what about the convex edge? Would I be trying to flatten it if I did that? Do I need to strop the convex edge with the strop in the air and not flat on a hard surface?
Question #6. I have read quite a few posts on this forum talking about
www.handamerican.com Has anyone ever got a steel from them for steeling? The one in the picture on this page looks really nice, is that a steel? Do they sell that? Does anyone know how much it is?
Question #7. I have heard about people using ceramic rods for steels, I dont know how well that would work, but I am really thinking I should get a smooth steel. Something that is just made for steeling. What does anyone think about that?
Question #8. Please tell me if I have this right: I want to steel the knife after using it, strop it if steeling is not enough, and sharpen it on a stone, file, or rod if stropping is not enough.
O.K., thats enough questions, you get the idea, I need help!
Thanks much everyone!!!
Shane
