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Post by rangersedge on Nov 8, 2022 8:42:38 GMT -5
I "misspoke" above. I meant wicked edge. Edgepro may be wonderful; but it is wicked edge that I've seen referenced very highly on a lot of knife forums. I haven't used either; but I have used a whole lot of different systems. The one I currently use the most is one of the Ken onion style electric ones for speed and convenience. I'm just extra careful with my nicer knives.
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Post by magnumwheelman on Nov 8, 2022 9:19:19 GMT -5
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Post by magnumwheelman on Nov 8, 2022 9:27:30 GMT -5
Ranger... I figured if I got a pack of belts, the finer grits would probably help me not "Dremel bubba" my blades too badly I mostly want to get the "grind" back to the correct angles, to where MRS can work her magic with her steels ( she has several, from grooved steel, to fine ceramic ) I'm going to make an admission here among friends... I'm ashamed to admit, but I can't sharpen steel to save myself... even back in school, in wood shop class, we were taught to sharpen wood plane blades, on a whet stone, & I was about the worst in class at doing that... I'm not too proud to beg my wife to put a good edge on my knives
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Post by bigbrowndog on Nov 8, 2022 10:29:27 GMT -5
On serrated blades, there are so many variations of serrations it’s really difficult to pick a method or model. I’ve simply sharpened some while doing actually doing the normal edge. The larger Serrated edges like Spyderco made I’ve never actually needed to sharpen, but I’ve never cared for fully serrated blades either. Cutco company sells nothing but serrated blades, they may be a source for info
Trapr
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Post by leadhound on Nov 8, 2022 16:30:17 GMT -5
Probably have to find some stones, sometime called stone files or sharpening rods, that have the same profile. A couple of strokes in the groove and then a stroke or two on a flat stone for the backside.
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Post by potatojudge on Nov 8, 2022 18:32:12 GMT -5
Serrated knives only see sharpening on the flat ground edge, not the edge with serrations ground in.
You can lay the knife nearly flat on the stone and push the blade as if you were trying to slice a very thin layer off the top of the stone. This method doesn't really leave a burr on the serrated side, so you can progress through grits as needed.
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Post by x101airborne on Nov 9, 2022 8:56:54 GMT -5
I use the Wicked Edge Pro system and my Father liked it so much he bought one for every ranch house. I actually keep a log of how my knives are angled which helps a lot! I do put a little blue loctite on the locking screws to keep them from coming loose while I am sharpening. I tried the Ken Onion but like others have stated, I was removing way too much metal. I could have been doing it wrong though. I did buy some impregnated leather belts for a standard belt grinder and use those for touch ups while I am processing. I also keep a steel on my belt which usually keeps me going quite well till I hit a bone not paying attention to what I am doing.
For sharpening serrated blades, I bought some folding sharpening rods. They are basically a needle point cone with grit on them. The handle folds like a butterfly knife around the rod for storage. Probably not the best item to use but my half serrated knives are for tearing through tough stuff and the burrs left on the edge help with that.
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Post by magnumwheelman on Nov 10, 2022 11:42:13 GMT -5
don't know if anyone will see this on the end of this thread... but my knife / knife sharpening journey has been interesting... Right now I'm leaning toward the Wicked Edge WE60 system... the only real negative I'm seeing is the screws loosening, but as mentioned a dab of blue Locktight, should take care of that... this next summer, I'm planning on starting on a "farm butcher shop" here, with a cement pad, Drains running towards the hog pens it will be basically half screened walls, solid lower walls, to keep the farm doggie out... a steel roof, about 20' X 20', it's close to the well hydrant, & will only be used before deep freezing weather, a sanitizing station will allow a complete sanitizing prior to use... it'll be a place for a couple food grade tables, my meat grinder & a band saw, & a freezer & will have an electric hoist on an I beam in the ceiling, angled & running out above the door about 6 ft, to pull animals out of the back of the truck, or hang them outside during gutting... big enough to do a steer, or hog, but it's most regular use will be for lambs or chickens, hoping to do Deer or other big game... thinking I could permanently mount the Wicked Edge sharpener close to the boning table... this "shop" will only be 60-75 ft from the house, so it should be pretty convenient ... along the way, I stumbled on these Huusk knives... often are listed as one of the best kitchen knives... I'm thinking about adding one for the MRS, ( for Christmas, or just for sharpening "my" knifes ) anyone ever try one of these??? huusk-original.com/huusk/product?l=en&c=usd&vndr=husggjul&cmpid=6033a8e379fcbe0001219692&sub1={lpurl}&sub2=huusk%20knives&sub3=e&sub4=142591787016&sub5=626816375406&sub6=18541915619&sub7=c&sub8=&sub9=g&sub10=&ref_id=EAIaIQobChMIvu2D9I6k-wIVA_HjBx2FrQWiEAAYASAAEgJ-FPD_BwE&subid3=18541915619&gclid=EAIaIQobChMIvu2D9I6k-wIVA_HjBx2FrQWiEAAYASAAEgJ-FPD_BwE
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diddle
.30 Stingray
Posts: 471
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Post by diddle on Nov 10, 2022 20:34:29 GMT -5
I’ve got the full array of stones & leather strops, the Ken Onion system and a Wicked Edge. The Wicked Edge tops them all, in my humble opinion … except for my small pocket knives that won’t fit (and I think WE sells an adapter for them).
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Post by contender on Nov 10, 2022 22:20:44 GMT -5
Wicked Edge is getting ready to do a "Black Friday" sale.
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