Thick Crock Sticks

[Thirteenth Star]

I'm considering purchasing a thick crock stick for karambit sharpening. Somebody once recommended a Big John Superstick. Is this a good one to get, or can sombody recommend something better that's at least as thick?

 

[Troll Bait From Hell]

I was having difficulty a couple or three years ago sharpening an Emerson PSARK, and after a bit of research ordered the Big John Superstick. It was a wise move on my part (a rare event), and I most heartily recommend getting yourself one.

 

[Cougar Allen]

 

[Jeff Clark]

You don't really need a thick crock stick. Any round hone will follow the curvature of your blade well enough. The problem with the one that you selected is that it is a single rather fine grit and won't work well for serious sharpening issues. I suggest you get a V-rod sharpener that comes with two different grit rods. An Idahone would do a good job:
http://www.restreview.com/item_reviews/current_item_review.php

If you want to do any serious edge repair you should get an oval cross-section diamond "steel" like an Ultimate Edge:
http://www.knifecenter.com/kc_new/store_detail.html?s=UE10N

 

[RokJok]

The cheapest prices I've noted for crock sticks is usually Smoky Mountain Knife Works. They have the Big John crock stick for $6.49 at the link below:
http://www.eknifeworks.com/webapp/eCommerce/product.jsp?Mode=Text&SearchText=crock+stick&SKU=SI1000

 

[Troll Bait From Hell]

Like Jeff suggested, I also have an oval cross-section diamond sharpener for heavier sharpening on the PSARK, and use the huge crock stick for touch up. It is a really fine grit.

I also keep it in the kitchen next to the microwave and use it on my kitchen knives as well. I especially like it for my big chef's knife, because the Big John Crock Stick is so huge, you can sharpen the whole length of the big blade in one pass rather than having to part of the blade at a time.

Just be careful not to run the tip of the knife all the way across the crock stick or you'll round it (the tip) off quick. On my kitchen knives I don't care, but on my other knives where I want to preserve a nice, sharp point, I take care to not go all the way to the tip.