View Full Version : Knife Sharpeners
Just wondering what kind of knife sharpeners you guys use and the kind of results you guys get.
I am in the market for a new sharpener and was just wondering what are some the best and easiest to use with great sharp results.
Thanks guys and take care
09-30-2005, 11:32 AM
What you using it for?
Good knife or cheep knife?
For my cheepy skinning/gutting knife, I just use one of theose cheepy pull type sharpeners you can buy at the hardware store. Works great for skinning pigs, but I would never use it on a good knife, it certainly doesn't make a fine edge, and mostly mauls the blade. http://www.jesseshunting.com/forums/style_emoticons/<#EMO_DIR#>/afraid_face.gif
Sorry guys, I was not aware that there was a knife forum in the gear section or I would of put this topic in the knife forum. I also noticed that there is already a thread active on this topic there as well.......
Sorry for the inconvienence....
It would be used for my expensive and nice hunting knives......
09-30-2005, 11:46 AM
I have the Lanske system, Razor Edge Systems, and paper wheels.
I use Lansky for my pocket knives under 3" blades, The Razor Edge guide for my hunting knives and anything else I want a long-lasting razor sharp edge on, and the paper wheels for my everyday knives.
Razor Edge System is most impressive edge. Paperwheels are fast and efficient, but you need a steady hand, good eye, and don't let the blade get to warm!
09-30-2005, 12:52 PM
Cheapest, fastest way to put a very sharp edge on anything from a knife to a broadhead. Fit nicely in a daypack or fanny pack. They're on sale right now too for $8.95!
09-30-2005, 01:03 PM
what type of knives have you used that sharpener on? I'm looking for something that can put a razor edge on my fillet knives, as well as my hunting knives or pocketknife. Every sharpener I've used, short of the spendy nes, only work on one or the other....
09-30-2005, 01:09 PM
Filet knives, skinning knives, bowie knife, KABAR knife, it even sharpens my hard Camilus chrome knife.
Only knives I haven't been able to do real good is the serrated blades.
To me a knife is sharp when you can lightly run it across your arm and shave hair. Then take it and whack a good nylon rope in half.
The ACCUsharp is handy for packs when you need to resharpen a dull knife like when you're gutting an animal. 3 or 4 strokes and you're back skinning.
I've got the Lansky and other sharpening systems but they're too big and heavy for a pack and take too long to set up.
09-30-2005, 01:12 PM
awesome, I'll order one and give it a go.
Razor Edge System and I use there field steel for tickling the edge while in the field. With out a doubt the best edge I've ever seen.
10-01-2005, 05:11 PM
This looked interesteng? It's small enough pack in....
10-06-2005, 12:36 AM
I just ordered the one here at JHO, I'll let you know how it works. Thanks Jesse
Mel, how did that sharpener work out that you ordered? Thanks.
12-06-2006, 09:31 AM
The finest sharpener and easiest I've ever used is called a Jewellstick and it is made by Hewlett. It is awesome. A few swipes and a good blade is shaving sharp. The field model is light and small as easy to fit in your pack.
12-06-2006, 09:39 AM
I am using Spyderco Sharpmaker. All I ever need for regular and fancy-steel knives. Highly recommend it!
12-06-2006, 10:25 AM
I agree with Rancho on the potential irregular edge. You will see it more on your softer metals - like filet knifes. Just keeping a smooth, pull and pressure from beginning to end will help.
Not to split hairs...just that if a knife finds it's way into my pack, it's pretty much a 'tool' at that point. What I need in the field is repeated sharpening sessions per animal resulting in a quick, sharp edge to continue the job at hand. The 'quality' edge is put back on when I get home.
I've also been using the AccuSharp Sharpener for about 4 years now and with fresh bits, it keeps all of my working knives sharp enough in just a couple strokes. For the money and result, it's a tough product to beat.
I use it on all of my fillet knives, skinners, boning knives, lockblades, 2-blade broadheads, customized caping knives, most kitchen knives - even an Ulu knife.
They work great even when everything is 'slimy'. Now that's a nice fillet!
Bison are boogers to skin - not much connecting tissue. Like a raccoon.
Many sharpening sessions here. With steels, the grooves fill with tissue too fast.
12-06-2006, 11:32 AM
Holy whopper, How long did that beast take to dress out?
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