The easiest knife to sharpen...

D

dogstar

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Jan 23, 2011
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for me it is the Victorinox Swiss Army Knife. The inox steel is not hard. Blade geometry also makes it a mean slicer. Just a little touching up and stropping and it is razor sharp. If you want to feel good about a sharpening job, an SAK will make you feel like a master.

What do you find is a piece of cake to sharpen?
 
Emersons. I have a 7, 7V, 10, and a Journeyman that after a few swipes on each side of a double-sided stone become the sharpest knives I have.

Having paper wheels though, makes sharpening really easy.
 
The thinner the blade the easier it will cut. Thus making is 'seem' sharper.

I've also found scandi blades easy to sharpen.

The only Emerson I used enough to have to sharpen was an old Endeavor with pinned construction. The blade was so hard (or wear resistant) that it took me hours and hours to sharpen on my extra coarse DMT diamond stone. Just ridiculous
 
jimmyd1982 said:
Opinel's get razor sharp but it's because, like Chris said, the blades are so thin.
Click to expand...

And they are old school carbon steel. Opinels are sweet little slicers.
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SAK's and scandi's are pretty easy. For some strange reason though I can sharpen the heck out of a hatchet. I think it's a combination of softer steel and the gentle curve of the belly that just melds with my sharpening style. I've been able to get hatchets razor sharp since before I was even good at sharpening.
 
Pretty much anything with a low alloy steel at a lower hardness with be easy to sharpen.

The lower the alloy content the easier it will be...
 
Opinel, def....the blade pattern and steel on the Kershaw leek is really easy to sharpen....good ole Randall, '01 tool steel, you can pick up a rock and sharpen that stuff...
 
I actually find the soft Inox on SAKs very hard to sharpen. They form a new burr very easily and I have to be very careful to not re-raise a burr when honing.

For me, the hero steel is carbon. Opinel's carbon is softer than the old Schrade-Walden or USA Schrade stuff and I can feel the difference on stones. But both are much easier than any stainless I've dealt with.
 
Mora's carbon scandi's are super simple to sharpen. Also have found KA-BAR's 1095CV easy to sharpen, if it looses its hair popping edge, it takes almost nothing to bring it back. High carbon steel responds really well to to a variety of sharpening mediums too, even impromptu mediums and methods.
 
The easiest knife to sharpen is one that has not been allowed to get too dull :)
 
For me it's definably a SAK. All my SAK's take only a minute to get a very sharp edge using only the ring on the bottom of a coffee mug. A SAK can be stropped on the back of a legal pad, belt, top of a car window. With a tiny bit of practice, a SAK can be returned to razor sharp anywhere at any time.
 
of what i have sharpened (which isnt much) SAKs seem to sharpen easily.....then again they dull easily so *shrug*
 
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