So, how do you folksy types sharpen your knives?

M

mdsmith

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Jan 7, 2009
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I know that this sounds like a question for the Maintenance section, but I'm not looking for advice or instruction. I was just curious if the preference in this sub-forum for traditional style knives would coincide with a preference for traditional style sharpening methods. There are a lot of modern sharpening contraptions that certainly make sharpening modern super steels easier, but on my carbon steel slip joints, I prefer to use a simple pocket stone of some sort. It just seems to be a good fit for me. So, how about you ?

PS - Mods, if you feel that this post doesn't belong here, feel free to close it altogether. Thanks.
 
If it's a reprofile where it's a bunch of metal removal, I'll use a DMT aligner. Otherwise it's free hand using DMT stones or pocket stones.
 
I free hand sharpen on stones then finish by stopping on leather. That is how I sharpen all of my knives, but all of my knives are traditional slip joints, traditional lock backs or good old fashioned fixed blades. If I were to buy and use a modern design knife I would still use my stones and strop, it's all I have ever used.

Chris
 
Free hand on either a ceramic or Arkansas stone... If I had a rocking chair I'd sit in that and chew tobacca while I sharpened. But since I don't I just sit on the couch in my Y-fronts and sharpen while watching B grade crime dramas...
 
Doesn't matter what steel

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Old boy scout stone I found in a box of my very old stuff in the attic. Works on any steel. Strop on an old belt.
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I've also been known house the bottom of a coffee mug.
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Of course I hedge my bets by carrying a cut down Eze-Lap model L in my wallet, along with a few other items handy to have along.
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I've used Jackknife's coffee cup method many times and it's surprising how effective it is on 1095 carbon steel for a quickee.
 
Depends on how bad the edge. Is. For just a touch up I use a Spyderco sharpening sticks. To put an edge on a realy dull knife I use diamond stones free hand
 
I own a Spyderco Sharpmaker that I use from time to time on the kitchen knives. But these days, I mostly rely on an old stone I've had for many years. I keep it in my office and will touch up my pocketknives as needed. No oil, but about once a year I'll run it through the dishwasher. The gray/coarse side is quite coarse, and the fine side is actually what I'd call medium. Gives my blades a nice toothy edge. Not good for surgery ;) but quite handy for real-life usage.



-- Mark
 
I use DMT diafolds. I have two, which gives me course, fine, extra fine and extra extra fine. Seems to work out for my needs.

csisland said:
You don't need to use any oil or water with diamond stones right?
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You don't have to use any lubricant, but I've had better results by using dish soap and water. I put a drop of dish soap on my diafold and then spread it onto both sides, then run the stone under the tap and rub back and forth with my finger until I feel the texture of the stone come back. I don't know why I started doing it this way, it's just how I do it and it works well for me.
 
I used an Old very soft, very very fine 2500 to 3000 grit carborundum stone. Takes virtually no steel away and makes a very sharp edge.

Best regards

Robin
 
I use an old Norton stone and a strop. I read somewhere once about using Windex on the Norton instead of oil and once I started doing that it made a world of difference. Then is just load my strop with Flitz polish to smooth things out.
 
I use 3M auto Wetordry sanding paper.

The way knives come from GEC, I freehand with 400grit,

then 800 and 1500 finishing with a leather strop.

I have a 3,000 grit Trizact 3m pad for polishing the sides and bolsters.

I use the rough side of the strop (stirrup leather) like you would wipe it on your blue jeans.
 
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