Aldeer.com Forums Alabama Deer Talk Aldeer General Forum New Knife Sharpener

Thought I would post something on here that wasn’t Political, Religious or a conspiracy theory. So I got a new Work Sharp knife sharpener the other day and now for some unknown reason I feel like I have to have every hunting knife I own, probably 15, in razor sharp condition. It has even translated over to the kitchen knives. Any of ya’ll ever dealt with this obsession?

If you get all the kitchen knives shaving be sure to warn everyone. If they're used to dishwasher dulled knives having them sharp all the sudden will cause blood loss.

I’m a big fan of work sharp, especially the purple extra fine belt

I dig so many knives our of our dishwasher, I've given up on keeping anything sharp other than my Japanese knives. I threatened my wife with a mistress if she touched them.

I have a number of knife sharpeners. None of them are capable of beating my wife in dulling them.

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Look what it did to me.

my work sharp gets em barely sharp, but it does it super fast, so thats ok. maybe I just need to relearn how to use it.

I keep a worksharp in my cleaning bag at camp along with two stones, 3 knives and a zipper. I have a second here at the house and my kitchen sets see it about quarterly.

Best purchase i made (besides sharpener) was a leather strop

I use this one. And i usually have a mini victorinox pocket steel on me along with my WC RST, and it has a rolled edge for knife sharpening

I love sharpening knives - I honestly believe it could become an obsessive hobby. I have spent a good deal of money on sharpeners, strops, compounds, diamond dust,...etc. I've attempted/used a variety of techniques, edge angles, back bevels,...etc. to sharpen knives in an attempt to find the ones best suited for different applications. I used to do relief carving and made my own knives (generally out of old straight razors that I'd pickup at yard sales - that I would grind down and temper), I always enjoyed making them - but truth be known, you can purchase better knives than I could make - but I always took pride in them.

Works Sharp is pretty good and I agree the purple extra fine (6,000 grit) will do a pretty good job of getting a knife sharp (if you want to take it to the next level - get the leather belts with the sharpening compound, not as good as a strop - but the same principle). Spyderco triangle sharp maker is pretty good all-round sharpening for hunting knives and kitchen knives (the ceramic is what will make it sharp). Japanese wet stones (typically used to sharpen straight razors), once you learn the angle will produce an amazing edge. A guy that I worked with used ultra fine wet sandpaper - once his knife was somewhat sharp, he'd used 10,000-15,000 grit sandpaper to polish the edge and they were pretty sharp. A good friend of mine's dad used the window on his truck - he swore by it, I've never tried that technique.

But, IF you really want to get a knife scary sharp ("remove the wire edge" - it's not practical, unless you are doing wood working or shaving AND definitely not useful in the kitchen or for hunting) - using a leather strop (you can also use jeans) with the correct compound, you can literally hold a hair between your thumb and index finger and cut the hair multiple times just by dragging the hair across the blade.

A good test of a knife blade (edge is not rolled) is - put very little weight on it, drag edge across your fingernail, it should be smooth as silk with no catches.

Mrs. Irish bought me these kitchen knives a few Christmas's ago. they are 57 layers of Damascus steel and are literally surgically sharp. So sharp that we both damn near cut our fingernails off with them until we developed a healthy respect for them and changed our cutting style to the more preferred Chef taught method.

In about 3 years I have never had to sharpen them. The only thing I use on them is a few swipes on a steel honing rod and they are good to go for another week or so.

Google "KAN Core Professional Chef Knifes" and you won't be disappointed... Unless you almost cut off your finger like we did.

Regarding keeping knives sharp...

I just won't carry or use a knife unless it is damned near razor sharp. If it's bad I will use a belt sander to reprofile it, then an Arkansas stone, then a ceramic stick, then a piece of cardboard and a piece of leather. Once I get to that point all I need for a while is the honing steel.

i have been interested in the Work Sharp for a while. It's basically just a mini belt sander for people who can't find the right angle, or at least that's what it seems to me.

My wife got me a sharpener for my kitchen knives a few years ago and the best gift ever. It’s such a joy to cook with sharp knives.

Somewhat. I have a few sharpeners. Some work better than others. But having a business and a 7yo and a wife with a never ending list of projects and an insistence to running knives through the dishwasher, well..it broke my spirit on sharp knives.

I keep a couple hidden and sharp.

My everydays are Spyderco Wharncliffe vg-10's endura/delica fully serrated also have a 50/50 endura that I've broken the pocket clip twice. Spyderco customer service is good. Somewhere I've got an Aus 8 Sog at the skinning shed somewheres. I don't think you need Magnacut but a good balanced steel probably the best for use.

Lansky works pretty well

I have to be really careful not to mess up the tips of my knives using the work sharp. It does put a good edge when used correctly

I broke down a couple years ago and got a wicked edge sharpener. It’s expensive, but I highly recommend it

I bought a Work Sharp a few years ago, and it works great. Keep all my knives,and kitchen knives sharp. And replacement belts are not expensive.

Ecclesiastes 10:10 in the King James Version (KJV) reads:

"If the iron be blunt, and he do not whet the edge, then must he put to more strength: but wisdom is profitable to direct"

See what I did there...

I've got a Worksharp but only use it for certain things because a concave edge isn't really what I want on field knives that need to be touched up in the middle of nowhere. For that reason, most of my knives are flat grinds to be compatible with a Lansky portable sharpener (or the bottom of a ceramic coffee cup). If you like concave grinds, the Worksharp does work well.