[Knife Sharpening Reinvented!] (Viewer #129,679)
This won’t work for me, because I have a tiny 2-inch Swiss Army pocket knife. I get it sharp by rubbing it on a rock I found at the beach this summer.
I’ve heard a lot of theories – often passionately held – about the best way to get an edge. Some say it’s about the stone. Some harp on the angle. Some the number of strokes and their direction. Some say it’s the oil. Some insist only spit will do.
How do you sharpen YOUR knives?
“How do you sharpen YOUR knives?”
{Oppo tilts his head like a dog.}
Oppo suddenly realizes that he leads a vassssstly different life than Harvey.
Oppo’s knives are sharp when he buys them, and he doesn’t use them enough to dull the blade.
Kitchen knives, to all appearances, stay sharp forever.
Oppo has learned earlier this week he is not as witty with one-liners as FrankJ; and apparently he is not as manly as Harvey, either!
What’s next? Finding out that he doesn’t have the code-writing skills of Basil?
I’m an Eagle Scout and can only sharpen a knife to a passable edge. Dry stone, whet stone, sand paper, the skill eludes me.
I’ve been using a Tormek T7 for a number of years for all the workshop tools. It’s a 10 in wet stone wheel and it leaves a razor edge, even when free-handing.
Since no one else has mentioned it, Work Sharp Original Knife & Tool Sharpener. It is dead simple and leaves a good edge with the medium grit. I finish the blade with a couple of swipes through the Smith’s sharpener.
With the bones of my enemies.