Comments on: How To Sharpen a Pocket Knife

By: Frank

Frank — Mon, 26 Jul 2010 12:23:32 +0000

I might be in the minority here, but I’m partial to the “scary sharp” method of sharpening. It’s like the procedure above, but using various grits of sandpaper attached to a flat surface, like Mike outlined above (I use 60, 80, 120, 200, 400, 800, 1000, and finish up with 1200 grit ) I like the method because it gradually hones the edge. Also, I can control the grit depending on how dull the knife is.

Also, once I got past the basics, I learned how to make a convex edge. But that’s a bit too much for beginners. For the experienced, I’d recommend trying the convex/Moran edge on a decent, inexpensive knife. You might be converted to.

By: Delilah Decimal

Delilah Decimal — Thu, 15 Jul 2010 01:32:18 +0000

As an oboeist a sharp knife is essential for reed making… I have a metal sharpening rod (purchased for $20 from an oboe supply shop online) that I use to get a fine edge on my knives (gents, these knives could split a hair and have to be resharpened every 15-20 strokes!). I don’t have to be nearly as concerned about my angles as I do with my diamond and Arkansas stones and the edge still comes out wonderfully – it saved my reed making. The ceramic sharpening rods often sold in kitchen stores also work well for this.

By: Blade

Blade — Wed, 09 Jun 2010 12:18:11 +0000

actually, the best way is with a piece of cardboard..do it once a week…. if it can make a knife dull it can sharpen it… ol way i learned from a Korean war vet.

By: Mark

Mark — Sat, 29 May 2010 01:54:30 +0000

Recieved a three stone sharpening set from family. My uncle’s father used in in the meat packing buiness (Midwest) from about 1915? Can’t remember what he used as an oil bath (as the unused stones sat in the oil). Nice family history!

By: SamPD

SamPD — Fri, 26 Feb 2010 20:45:00 +0000

Well, the knife I am trying to sharpen is the MAXAM, from what the blade says.
Is it possible to use a kitch knife sharpener to sharpen my pocket knife?