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knife sharpening

muddy

muddy

Well-Known Member
This has been brought up many times but....any good recommendations for knife sharpeners? Looking for one to keep at home for the heavier sharpening and one to keep in my backpack to touch up during gutting or skinning.
 
I like the "tacklebox" style knife sharpening system. Oil is stored in the bottom of it and there are three sides to the stone and when you rotate, it passes through the oil. I'll also suggest a paper wheel bench grinder.. Those are used for a lot of industrial sharpening and supposedly do a really good job.. I've never actually used one before though. What I really like using for a quick edge are Croc-sticks, spelled something like that... You can get a really fine edge with them. For my taxidermy, I usually just use a regular two sided stone with some WD-40, and I use a lot of scalpal blades.
 
If your knife won't hold an edge to gut/skin one deer, I'd be looking to upgrade my knife more than looking for a knife sharpening system. I'll touch up a knife after a use, but rarely during.

As far as sharpening, I'm a big fan of hard Arkansas stones, free hand sharpening.
 
JNRBRONC said:
If your knife won't hold an edge to gut/skin one deer, I'd be looking to upgrade my knife more than looking for a knife sharpening system. I'll touch up a knife after a use, but rarely during.

As far as sharpening, I'm a big fan of hard Arkansas stones, free hand sharpening.
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I agree to the top part, but my original post was made in haste. I am more talking about when I have 1 or more deer hanging and it's time to skin down, quarter, and de-bone the animal while hanging out at the barn.

As far as the Arkansas stone, you talking the ones that are about 5 or 6 inches long by 2 or 3 inches wide that come in the wooden box, right? Many moons ago I bought one, but I think it's a soft stone, maybe that's the reason it takes FOR-EV-ERR to sharpen anything?
 
When ever it's time to butcher a deer, i always have these @ the table.
We butcher up to 8, or more, deer at a time after shotgun season.
I would probably get a higher end chefs choice if I had to do it all over again.



knife-sharpener.jpg


wusthof-10-knife-sharpener.gif
 
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muddy said:
As far as the Arkansas stone, you talking the ones that are about 5 or 6 inches long by 2 or 3 inches wide that come in the wooden box, right? Many moons ago I bought one, but I think it's a soft stone, maybe that's the reason it takes FOR-EV-ERR to sharpen anything?
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Yeah, that sounds like what I'm talking about. A hard Arkansas stone is not really where you want to start with a really dull knife. Once you have a decent edge established, touching it up with an Arkansas stone will keep you razor sharp.

Revup's bottom picture in his post is a steel and many people mistakenly think it "sharpens" a knife. A knife edge is a series of very small "burrs" or "teeth" (on a microscopic level) and what a steel does is "knock" those teeth back in line. So in a way it does somewhat make the knife appear sharper, but it acts differently than using a stone. Maybe picking nits here.....:D
 
Yeah, I know a steel just realigns the burrs and doesn't actually sharpen. I saw the triangle arkansas stones at Scheels the other day where they have all 3 stones mounted together and you just rotate them as you need a harder/softer stone. I may have to look into that as it wasn't as expensive as I remembered it being.
 
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