You guys who sharpen with stones, talk to me.

[postfallsidaho]

Plum just dulls one and throws it out for a new one. I heard rumors Plum has boxes full of dull Buck knives!!

Never needed to learn. When one gets dull, I just grab a new sharp one.:thumbup:

Buck knives get dull???

 

[Scott Hartman]

Hey Dave , I know Scott can make one sharp. I bought a Buck 121 from him
and it was,is the sharpest Buck I own.

Thanks Scott.:thumbup:

Maybe he can teach ya.

Jeff

Thanks Jeff. There's been very good pointers in this thread for the experienced as well as the rookies, but personally I liked this one, 6)PRACTICE PRACTICE PRACTICE PRACTICE!!! Sometimes, just to relax, I'll take few knives out in the shop and sharpen them. I think it's fun...am I sick or what!?

 

[David Martin]

I don't think so Scott . AS I do the same thing and on the same stones you use a JUM-3.
I like that stone and do all my kitchen knives and some others on it . Plus, a quality strop . My hunting knives get the diamond stone edge . DM

 

[skyhorse]

I've read about the Sharpmaker but that system gives you two options,either 30 or 40 degrees.That angle seems pretty steep for most Buck knives.

 

[wolfdog]

Buck knives get dull???

Yes, for those of us who actually use them and don't just look at them.

 

[postfallsidaho]

yes, for those of us who actually use them and don't just look at them.

HHmmmmm, if I dont have any text, it changes the big grin smiley to :d????????

 

[tomcrx]

I've read about the Sharpmaker but that system gives you two options,either 30 or 40 degrees.That angle seems pretty steep for most Buck knives.

It is. I use the sharpmaker to maintain a sharp microbevel on the knife. I use stones to repair the edge or sharpen the edge when the microbevel gets too thick

 

[drillsgt71]

I've been sharpening for over 40 years now with my Norton tri-stone that was my grandfathers. It has a cast iron base with oil well, stamped sheet metal cover, and 11 inch stones(yes the coarse and medium stones have been replaced). I can only give the same info...practice , practice, practice. My father and grandfather were both butchers and showed me that every type of knife may need to be sharped differently due to length, shape, and blade thickness(angle of edge). It took me years to finally get "good" (my father's opinion). Good luck to you, it will be worth the effort to learn how.

 

[David Martin]

Yes, its a talent worth learning . Meat cutters tend to use those two stones you named the most . I have a early 80's Tri-hone with the same stones which I had to replace as well . The one you describe must be 20yrs. earlier than mine . DM