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Post by Dutch on Jan 28, 2024 13:49:17 GMT -5
I've always been terrible at sharpening anything. Always had someone else do it.
I had my Buck knife sharpened at the store I work at last year. Amazing how sharp it got. After gutting 5 deer this year, it was kinda dull.
I was on Amazon and bought a Victorinox boning knife and saw they had steels as well. Bought both.
Today I took the Buck to that steel, in less than a minute the edge was back to scary! Watched a YouTube video on how to do it.
I now feel a little more prepared to butcher a deer this fall.
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Post by moosemike on Jan 28, 2024 14:16:40 GMT -5
I haven't gutted a deer since 2021 so I haven't had to worry about it
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Post by Dutch on Jan 28, 2024 14:55:57 GMT -5
Sorry about that. My last buck was in 2018, but decided to kill a doe last year. These girls are hunting a target rich environment, so, they've kept me busy
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Post by Dutch on Jan 28, 2024 14:56:57 GMT -5
They also want to butcher their deer, so, I want to participate, but a dull knife sure makes that job a chore
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Post by stroupy on Jan 28, 2024 19:37:51 GMT -5
A steel doesn't really sharpen a knife it just cleans the edge up. I argue with the guys I butcher with every year about it lol.
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Post by stroupy on Jan 28, 2024 19:39:49 GMT -5
This is what I bought and use.
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Post by Dutch on Jan 28, 2024 20:00:11 GMT -5
A steel doesn't really sharpen a knife it just cleans the edge up. I argue with the guys I butcher with every year about it lol. You are right.
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Post by stroupy on Jan 28, 2024 21:11:57 GMT -5
A steel doesn't really sharpen a knife it just cleans the edge up. I argue with the guys I butcher with every year about it lol. You are right. Finally someone understands me! 🤣
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Post by CoureurDeBois on Jan 28, 2024 21:15:03 GMT -5
I've always been terrible at sharpening anything. Always had someone else do it. I had my Buck knife sharpened at the store I work at last year. Amazing how sharp it got. After gutting 5 deer this year, it was kinda dull. I was on Amazon and bought a Victorinox boning knife and saw they had steels as well. Bought both. Today I took the Buck to that steel, in less than a minute the edge was back to scary! Watched a YouTube video on how to do it. I now feel a little more prepared to butcher a deer this fall. Those Victorinox boning knives are nice for cutting meat, I have three. I use a whetstone with vegetable oil to sharpen my knives. Using a stone isn’t hard but it does take a lot of practice. I was taught by my dad probably 70 years ago, so I’ve had some practice.🤣 Watch the videos on Utube by the Bearded Butchers on how to butcher a deer and you’ll be a pro in no time. PS; Buck knives are made with good steel. My son was using one last year and I sharpen it on the stone after a day of butchering one evening. I was amazed at how quickly it got razor sharp.
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Post by Dutch on Jan 28, 2024 21:32:26 GMT -5
Finally someone understands me! 🤣 Yeah well, don't let it go to your head! 😂
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Post by stroupy on Jan 30, 2024 17:57:37 GMT -5
Finally someone understands me! 🤣 Yeah well, don't let it go to your head! 😂 Too late! 😅
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Post by ridgecommander on Jan 31, 2024 7:25:48 GMT -5
This is the set up I have. Adjustable angle guides and diamond plates. Wicked Edge Sharpeners.
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Post by Loggy on Jan 31, 2024 7:49:21 GMT -5
Dutch nailed all that you need. The Victorinox steel that Dutch has is also one of the best found in many chef's kitchens. My daughter while in culinary school & her 4 month internship at Oceanaire Seafood learned the professional way to sharpen knives. She virtually did fish filleting, meat carving etc round the clock some shifts. She came home and laughed at all of my sharpening "contraptions"(and I do have a few lol). Gave me a short lesson or 2 on how to use the below and I never looked back:
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Post by Dutch on Jan 31, 2024 7:56:41 GMT -5
You probably should listen to your daughter more. 🙂
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Post by fleroo on Jan 31, 2024 8:32:35 GMT -5
The only sharpening I do any more, is with those cheapish handheld plastic sharpeners. Left side is the little "V" stone that you pull the blade through, right side is a little porcelain "V" you finish off with. Not the best edge, but keeps the kitchen knives sharp enough. My pal "Grumpy", wears his sharpening skills like a badge of honor. That dude can sharpen a blade ! He starts with a stone, and after he's done with the iterations of whatever he does, he ends with a leather strop (belt). I think the strop is more for show when he has an audience. Guys in the hunting crew, will stroke his ego, and tell him he's the ABSOLUTEL BEST that has ever sharpened their knives... which he is. The ego massage works! He'll take their knives, and in a few days, hand them back a razor.
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Post by ridgecommander on Jan 31, 2024 8:52:45 GMT -5
Steels are good for cleaning the edge, as Stroupy said. I use one periodically. With repeated use, any knife will required a new sharpened edge be put back.
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Post by Loggy on Jan 31, 2024 9:23:04 GMT -5
A "honing" steel is used to maintain(clean-up) edge many times used daily depending quality of knife & use. Once or twice a year(depending on knife or use) if edge angle needs reestablished...then a coarser grit such as diamond dust type grit sharpening rod can be used to reestablish edge. It's still all done with a simple handheld type tool. In effect...a honing rod & sharpening rod is all that's needed.
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Post by rusty on Jan 31, 2024 9:29:55 GMT -5
I have collected old woodworking tools since I got many of my grandfather's planes, draw knives and spokeshaves as a little kid. I probably have well over 100 edged tools that are close to 100 years old and older. I consider myself pretty good at sharpening with stones. My oldest shares my love of old tools and I have given many to him. His knives are always sharp. This past Christmas I bought him a set of water stones that came with a leather strop and jeweler's rouge. He took a couple of my planes and chisels with him and gave them back scary sharp. They'll make shavings so thin you can almost see through them. I don't know if I should add a couple finer stones and a strop to my collection or send a few tools with him every time he visits. Sharp knives and woodworking tools are a joy to use.
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Post by Dutch on Jan 31, 2024 10:04:30 GMT -5
Steels are good for cleaning the edge, as Stroupy said. I use one periodically. With repeated use, any knife will required a new sharpened edge be put back. Please stop contributing to Stroupy's head swelling.🙂
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Post by jwk on Jan 31, 2024 10:26:42 GMT -5
I was always terrible at sharpening anything. I finally broke down and bought a sharpening system from Edge Pro and it made a huge difference. There is a little bit of a learning curve but once you figure it out it works great. The website has lots of instructional videos to follow. Edge Pro
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Post by fleroo on Jan 31, 2024 10:41:52 GMT -5
I'm not good at it either. That said, I don't use my hunting knife all that much. All of my "sharpening" is basically toning up kitchen knives. And truth be told, they really can only be just "ok sharp". Any sharper, and she would lose fingers.
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Post by Dutch on Jan 31, 2024 11:50:42 GMT -5
I'm not good at it either. That said, I don't use my hunting knife all that much. All of my "sharpening" is basically toning up kitchen knives. And truth be told, they really can only be just "ok sharp". Any sharper, and she would lose fingers. Are you good at anything? 🙂
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Post by fleroo on Jan 31, 2024 12:53:54 GMT -5
Why of course. But normally, only as good as I have to be. Overachievers tend to die young.
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Post by dougl on Jan 31, 2024 14:06:08 GMT -5
Pernally,I've become quite fond of the outdoor edge replacement blades as I suck at sharpeing them.
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Post by CoureurDeBois on Jan 31, 2024 16:24:50 GMT -5
Honing
Honing is just maintaining an edge that is already sharp. A honing steel pushes the edge of the blade back into alignment. This may also be referred to as "folding back the burr." It is recommended that you hone your knife frequently, some choose to hone their knives after every use.
Sharpening
Sharpening on the other hand refers to actually removing material from the blade's edge, usually by grinding it against a sharpening stone. If you're regularly honing your knife, you shouldn't need to sharpen it more than twice a year, depending on how often you use it.
So what's the difference between honing and sharpening? Sharpening removes material from the blade to produce a new, sharp edge, while honing keeps the blade sharp by pushing the edge of the knife back to the center.
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