A good knife is an essential tool. A sharp knife will serve its master well.
At knife forums, sharpening methods and tools are invariably discussed. For your convenience, a few details are offered here, as an introduction. For in-depth study, the knife forums await you.
As is true of many interesting topics, there are divergent schools of thought relating to the subject of how to best sharpen a knife. Processes range from the very effective and basic Arkansas Stone, through use of steels, and extending to various sharpening devices. Take the hike, follow the trails, and make your selections.
Sharpening References:
http://www.roadrunner-merit.com/HowToUseASharpeningSteel.htm
http://www.physics.mun.ca/~sstamp/knives/sharpen.html
http://www.ameritech.net/users/knives/knives.htm
http://www.rodbenders.com/Juranitch1977Feb.htm
http://www.i4at.org/lib2/knife.htm
http://www.askthemeatman.com/how_to_sharpen_your_boning_(butcher)_knife.htm
http://wvwv.essortment.com/knifesharpen_rcdq.htm
http://www.premiumknives.com/ShopSite/Premium_Knives_Help_How_to_Sharpen_a_Knife.html
A Few Arkansas Stone Sources:
http://www.hallsproedge.com/
http://www.knifecenter.com/knifecenter/sharpen/stones.html
http://www.always-armed.com/lansky.htm
http://www.danswhetstone.com/
http://www.888knivesrus.com/product/AC12
http://www.knifeart.com/knifeart/novarsharsto.html
My preference is to use 6" x 2" x 1" Arkansas stones of the Wa****a (
software is funny in its quest for decency ) (soft) variety. Using honing oil (low viscosity) you establish an angle of about 12 degrees between the central axis of the blade and the stone surface. Holding that angle, draw the blade in the direction of the cutting edge across the stone, while at the same time pulling the blade toward yourself. This action is performed as if you were cutting a thin slice from the stone. After each stroke, reverse the blade and direction of lateral motion. The stones are somewhat expensive but they are ultra durable and will last indefinitely.
As with fine firearms, a little TLC will keep your knives in top shape.
At knife forums, sharpening methods and tools are invariably discussed. For your convenience, a few details are offered here, as an introduction. For in-depth study, the knife forums await you.
As is true of many interesting topics, there are divergent schools of thought relating to the subject of how to best sharpen a knife. Processes range from the very effective and basic Arkansas Stone, through use of steels, and extending to various sharpening devices. Take the hike, follow the trails, and make your selections.
Sharpening References:
http://www.roadrunner-merit.com/HowToUseASharpeningSteel.htm
http://www.physics.mun.ca/~sstamp/knives/sharpen.html
http://www.ameritech.net/users/knives/knives.htm
http://www.rodbenders.com/Juranitch1977Feb.htm
http://www.i4at.org/lib2/knife.htm
http://www.askthemeatman.com/how_to_sharpen_your_boning_(butcher)_knife.htm
http://wvwv.essortment.com/knifesharpen_rcdq.htm
http://www.premiumknives.com/ShopSite/Premium_Knives_Help_How_to_Sharpen_a_Knife.html
A Few Arkansas Stone Sources:
http://www.hallsproedge.com/
http://www.knifecenter.com/knifecenter/sharpen/stones.html
http://www.always-armed.com/lansky.htm
http://www.danswhetstone.com/
http://www.888knivesrus.com/product/AC12
http://www.knifeart.com/knifeart/novarsharsto.html
My preference is to use 6" x 2" x 1" Arkansas stones of the Wa****a (
software is funny in its quest for decency ) (soft) variety. Using honing oil (low viscosity) you establish an angle of about 12 degrees between the central axis of the blade and the stone surface. Holding that angle, draw the blade in the direction of the cutting edge across the stone, while at the same time pulling the blade toward yourself. This action is performed as if you were cutting a thin slice from the stone. After each stroke, reverse the blade and direction of lateral motion. The stones are somewhat expensive but they are ultra durable and will last indefinitely.As with fine firearms, a little TLC will keep your knives in top shape.