Knife sharpening

Discussion in 'Blades' started by Hanzo, May 26, 2014.


  1. Hanzo

    Hanzo Monkey+++

    Quiet day today, so I sharpened our kitchen knives. I like to use medium and fine Japanese water stones with a Nogura stone and finish it with a few passes on a Schrade Old Timer home steel.

    ImageUploadedByTapatalk1401146724.243937.

    ImageUploadedByTapatalk1401146739.024877.

    Kitchens knives made tiny curls shaved off paper. Lousy picture, but you get the idea.

    ImageUploadedByTapatalk1401146787.330202.

    Touched up my pocket knife too. It didn't shave my arm hair. I just felt my arm hairs pop off, like they were walking the plank.

    ImageUploadedByTapatalk1401146861.735559.
     
  2. Tracy

    Tracy Insatiably Curious Moderator Founding Member

    Nice! there's nothin' like a nice, sharp blade! :cool:
     
    Hanzo likes this.
  3. Brokor

    Brokor Live Free or Cry Moderator Site Supporter+++ Founding Member

    I can add to this a bit. :)

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    No blade too big or too small. Hit them on the stone, then touch up on the strops. Nice, shiny, smooth and razor sharp edges!
     

    Attached Files:

    Witch Doctor 01 and Hanzo like this.
  4. Jess

    Jess Monkey

    Hi there guys,

    It is my first post here, I hope you will like it

    I found this useful when I learned how to sharp my kitchen knifes!

    bladesharpening.com.Au/category/knife-knive-sharpening/

    Cheers
    Jess
     
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