Knife Sharpening Techniques+Testing Your Blade’s Sharpness

Posted: September 4, 2014 by gamegetterII in knife sharpening
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A couple good articles on knife sharpening/blade sharpness testing from Field&Stream…

“Sharpening a knife so that it is keen enough to sever your limb, or, less drastically, skin and butcher a deer, really isn’t that difficult. All you really need to render a serviceable edge is a stone, a little spit and a steady hand, and even the spit is debatable.”

I use a 3 stone system from Smith’s that has 3 different grit stones on a triangular block of wood,that has a base with two vertical supports which are notched so that the triangular block of wood the stones are attached to fit in the notches.

This is what I use to put an edge on every new knife I get-unless it’s a custom made knife-then it is sharpened correctly from the knife maker.

The key is being able to hold the same angle while sharpening the blade.

I use a angle between 20 and 25 degrees,except for fillet knives,which I use an angle of around 15 degrees,a less steep angle allows for a wider cutting edge,but it dulls faster.

One other very important thing to remember is to use the same number of strokes on each side of the blade.

After using the 3 stones,I use a fine diamond stone,then ceramic “sticks”. The ceramic sharpener can be either the set of sticks that goes in a wood block,or one of the pocket knife sharpeners that has both carbide and ceramic.

The last step in my knife sharpening process is to use a razor strop-or a wide leather belt-hey they worked for old-school barbers for a few centuries-so they obviously work.

In my pack-I carry a medium sized diamond hone that has a coarse and fine grit to it,along with one of the pocket sharpeners that has carbide and ceramic sticks,plus a diamond coated tapered rod for sharpening serrated blades.

Both of those products are made by Smith’s-and no,I am not promoting their products,nor do I receive any compensation for mentioning their products-they just happen to make what I was looking for when I bought the shit. Plus there’s the fact that the company has been making knife sharpening products for a very long time-like since the civil war era-or right after the war.

I’ve also used DMT sharpening products,they work great,then there’s the WorkSharp-which uses a sort of sanding belts,Lansky makes good knife sharpening stuff,as does Boker,who makes Japanese sharpening stones-Gander Mountain,Cabela’s,Bass Pro Shops,etc usually have good prices on knife sharpening products.
I use these guys sometimes…

As well as Smoky Mountain Knife Works.

Use whatever works best for you,the important thing is to always keep your knives sharp-dull knives are how you end up cutting yourself,and ruining whatever you are cutting-finding out you have a dull knife as you’re skinning and caping the deer or elk of a lifetime is not a good thing,and could ruin the skin,which would ruin your trophy that you were going to hang on the wall.

Finding out your knife is dull during a survival situation also sucks-and could cost you your life-or the lives of your family.

Keep your knives sharp-all the time.

A dull knife does you no good.

Practice sharpening your knives until you can get a razor sharp edge on all of them in just a few minutes-which is easy to do,as long as you sharpened them right in the first place…




Do more PT !

  1. […] how to sharpen knives,I’m just going to include a link to a few posts I did about it here and here and one from Field & […]


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