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.
D2 isn't hard to sharpen at all. No need for diamonds. I'm able to put a mirror-polished edge on my Dozier folder using just a Sharpmaker with the ultra-fine stone.
Quick question definitely not trying to hijack mbkryan thread. My wife bought me the diamond stones for xmas. So are the ruby a waste to buy or are they a good step after diamond or before? Just don't want to buy if it is redundant but $14.50 is hard to resist
Check that auction site for "sharpening system". You'll see several models.
They all work. The one with a suction cup on the bottom is very good.
I have those same stones from Congress for my Sharpmaker and I think they work fine. Cheap enough to just give it a try.
The edges are sharp so I just use the flats.
I spray a little water with some dish det. on them. Not sure it's needed.
Are those edge pro clones actually good?
I don't think you want to put any soap on the rods, that's just going to make the blade slide and you want the friction to be taking metal away. Going to take you longer with soap
I use sharpmaker like this
![]()
This way i get same angle on both sides. There are no variations. I used a level to set the base the same as the spot in my kitchen where I mostly sharpen. It changes.
Here you can use both hands, with some finger pressure on blade itself for control, and can see whether you are going straight easier. Also easier to hold blade steady in one position. (in my opinion)
Main control is in the hand holding the handle.
Make sure you don't woble.
Go back and forth with most of pressure on the down part. Takes away more metal and saves time.
You gotta be able to cut pizzas in half easily to use this method.
Also SM is for enthusiasts who prefer secondary bevel touch ups
I am REALLY bad at sharpening. I tried using my left hand for a few swipes. [/QUOTE ]
Maybe you are secretly a lefty ? I've noticed that some things work better for me left handed , also .
I use sharpmaker like this
![]()
This way i get same angle on both sides. There are no variations. I used a level to set the base the same as the spot in my kitchen where I mostly sharpen. It changes.
Here you can use both hands, with some finger pressure on blade itself for control, and can see whether you are going straight easier. Also easier to hold blade steady in one position. (in my opinion)
Main control is in the hand holding the handle.
Make sure you don't woble.
Go back and forth with most of pressure on the down part. Takes away more metal and saves time.
You gotta be able to cut pizzas in half easily to use this method.
Also SM is for enthusiasts who prefer secondary bevel touch ups
Hey jalapeno, i fixed the image in my original post. I stumbled upon this method after i bought a single UF rod from my local knife store. They didn't sell them in pairs and i wanted to save money. I kept turning the base around until i just oriented it that way and kept changing the hand after that. I now sharpen free hand, but i got very proficient with that SM.(replying to an old thread)
Photobucket strikes again!
Anyone recall what the photo was showing? Sounds interesting.