sharpening new butcher knives

[monster1]

bought a 12 inch butcher, 6 inch skinner, 6 inch boning, and cleaver to use for processing hogs and for camping. bought old hickory knives. just love the simplicity and price. plus they are made of 1095 tool steel so they should hold an edge. what is the best way to sharpen these knives. the factory edge sucks.

 

[richard j]

put a convex edge on them. if you dont know how to put a convex edge on, i have pictures showing how i would do it if i didnt have a belt sander which is the easiest way to do it. i also use paper wheels to put the finishing touches on the edge. there are methods using mousepads and sandpaper that you can use also.

 

[Rotte]

Richard - I looked for your sharpening pics but couldn't find them. It looks like you can really put an edge on a knife, can you explain your technique a bit?

 

[dipbait]

Ive had good success with Old Hickories using a diamond stone and ceramic sticks. Im not an expert at sharpening , so I attach the diamond stone to the rods with rubberbands to ensure the correct angle. I get Old Hickories and other carbon steel kitchen knives newsprint slicing sharp in no time with this setup.