work sharp.

[dougell]

I stink at sharpening knives and have been intrigued by the work sharp knife sharpener.Last night I had some time to kill while my son was at wrestling practice in Clearfield so I ran over to Bob's Army&Navy.They had some work sharp's for $79.Turned out to be money well spent.A few strokes and the knives are shaving sharp.Thumbs up for a product that works.

[bowbum]

I just bought a "Smith" from Dick's Sporting Goods. I saw them being used on the reality show "Life Below Zero" and also on "Alaska the Last Frontier."
Mine was 19.99 for a "steel type" diamond/nickel combination sharpener.

Figured they must be pretty fair if subsistence life-style people and Inupiaq natives are using them. I was pleased but also realize it can't perform miracles ..... my butchering knives are so far gone they need reground to get a really good edge.
 

[Deleted]

Smiths  only will ever touch  all  my meat cutting plus  fillet knives.

[Deleted]

I found a decent deal on the work sharp units at Northern Tool if anyone is interested.

Work Sharp at Northern Tool


I still use a whetstone to do the initial sharpening, and then a razor strop to finish the edge.  Old fashioned, I guess.

[Deleted]

Will have to look into this.

[wentzler]

Bowbum, just a tidbit in the curiosity department...or the wentzler's NUTS! dept. My grandad on me mom's side was in the meat bidness all his life. He always had at least one butcher knife in his cutlery that was file sharpened. He used the same method I subsequently use for my Delta broadheads. I guess you could compare the edge to a micro saw? Set proper bevel with the 8" fine mill file, medium fine stone a couple licks to remove any 'burr', and a single stroke 'back drag' of the very corner of a six inch mill file each side. haft to tip, being sure to have the 'cut' angle of the file going the correct direction..which I can't put to mind just now..without the files/knife in my hand Do know one stroke is away from you w/ file tang in hand and 'other side' requires reversing the file in your hand and pulling it to the tip.

This edge will cut, sever, slice, chop..through about anything. It'll do dried out tendon, tough old hides, cartilage, and even score smaller bone so it can be snapped with the hands. When the edge is fresh, new, and clean it will also slice firm, clean cuts like the best filet knife in my 'kit'. To re-do the edge while in process is as easy running scalding water over the blade, one or two licks per side on the steel, and a single back drag of the small file...and back to work.

I like it, works real well for me..has for years...Thanks, Pop-Pop !!

[Deleted]

I have tried many knife sharpener "gadgets" over the years. For someone who doesn't know whut ur doing...found the Smith line the best.  When I really wunt a razer sharp edge I have my Chef Daughter do it with her simple:

[bowbum]

Ed, when I worked at the slaughter house....formerly Taylor Packing, (now Cargill Inc.), I acquired quite a collection of stones, knives and steels in every configuration. Also, at that time, we could buy files at the company store that were "extra fine" and very thin. They worked incredibly well for restoring an edge but they also wore out very quickly.
My sister in law still works there and said they no longer sell those files and the packers don't sharpen their own knives these days.

My problem is that I just don't take the time to catch up on sharpening all the knives until a need arises of some other person in this house says her knives are too dull to use and she may take them over town to get them sharpened.

[CoureurDeBois]

I own a work sharp, and they will sharpen a knife to a razor edge quickly. I feel they do remove a little more steel than need though. I use it mostly on the kitchen knives, my everyday pocket knife if it needs sharpened quickly, and scissors, which it sharpens better than anything else I have ever found. For my good hunting knives and butcher knives, like Muttley, I still use a whetstone & strop. It also will cut the time required to sharpen blades that have a high stainless steel content.