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How To get that perfect Knife Edge


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#1 Sneakycyber

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Posted 05 August 2010 - 08:46 PM

Being a Knife enthusiast and collector I was referred to a forum called Jerzeedevil.com a forum dedicated to Knives, hunting, and a splash of politics. All and all a great bunch of people. There I was directed to a series of how-to videos on knife sharpening located at Knivesshipfree.com this set of videos describes the difference between convex and Beveled edges and how to sharpen them properly. I can now shave with my EDC (every day carry for you computer folks :thumbsup: ) which is a SOG trident. I can personally vouch for the kit they sell on the website I received mine today it works awesome and the compound should last a few years.


Disclaimer: This is not a paid endorsement I am not affiliated with Knives Ship Free in anyway other then a consumer. I am contributing member of the forums and just thought this was great advice to pass on. Should you choose to use the process outlined in the video's be extremely careful with your cutting instrument it will be dangerously sharp.

Chad Mockensturm 

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#2 tg1911

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Posted 05 August 2010 - 11:24 PM

I've been using the same Lansky Sharpening System for over 20 years.
Razor edge, every time, and 4 angles to choose from, depending on your cutting needs.
I use the 4 stone diamond set, and after all of these years, and more sharpening's than I could possibly count, the stones are still flat as the day I got it.
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#3 Layback Bear

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Posted 08 August 2010 - 11:51 AM

Sneakycyber thanks. Now I know why I have saving those old mouse pads. Very good videos. I finish off with a old belt on a flat surface except for cutting meat. Meat seams to like that slightly rough edge and the use of a steel keep it working for quiet a while.

#4 Sneakycyber

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Posted 08 August 2010 - 09:15 PM

@TG for a Beveled edge the angle guided hones work great (you can re-grind a convex to make it beveled) I prefer the convex edge and for that nothing beats stropping.

Chad Mockensturm 

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