|
Post by timberman on Jan 17, 2009 16:25:37 GMT -5
Just curious, you hear of all types of sharpening options and I was wondering what you find to be best with dressing out and butchering your game? I use a Smith sharpener and a wusthorf to touch up the blades in between. Thanks for any input, I am always looking to find something better.
|
|
|
Post by wilmsmeyer on Jan 17, 2009 16:39:12 GMT -5
Have you ever used a Lansky? I have used one for many years now and they are both very good and idiot proof. I am terrible with flat stones and other sharpening systems. This system provides a consistent way to keep your angles perfect and comes with a variety of basic grit stones. Course, med and fine. Everyone at camp wants me to sharpen our fillet and pocket knives. They plain work awesome. 30 bucks or so. Available in most sporting good outlets. Here's a link www.lanskysharpeners.com/LKC03.php
|
|
|
Post by timberman on Jan 17, 2009 18:08:20 GMT -5
I never have used a lansky, the smith I have is similar but I have wondered how good the lansky was. I will look that one over. Do you know if the diamond hones are better or the same as the regular grit stones/
|
|
|
Post by jims on Jan 17, 2009 18:31:28 GMT -5
Where we butcher deer we have the advantage of having electricity. We used to use stones to touch up the knives but we just invested in a Chef's Choice electric sharpener and run them through occasionally because it is so fast. For my other knives I like the Lansky better when I have more time.
|
|
|
Post by petev on Jan 17, 2009 21:07:18 GMT -5
Chefs choice here also.
|
|
|
Post by dans on Jan 17, 2009 22:12:50 GMT -5
Arkansas bench stones and set of crock sticks.
|
|
|
Post by youp50 on Jan 18, 2009 11:10:57 GMT -5
I wore out a Smith's and replaced it with a Lansky diamond. IMO the Lansky is a better setup. The diamond does not offer the same type of mirror smooth extreme sharp I can get with hard Arkansas stone. The rather rough serrated type of edge. Razor sharp, take the hair off your arm is still there with the diamond. There are additional finer stones available from the company. I have found that the edge I get is very serviceable and see no need for a finer diamond or the emerald hone. www.discountcutlery.net/Try one of the Marttiini knives from here, made in Finland. I typically skin deer as soon as I can, much easier when they are still warm. A couple of days later I quarter and fillet the backstraps. I bang the blade into the pelvis getting the hind quarters off, I bang the blade on the vertebra and ribs getting the backstraps out. Smaller deer I will split the sternum hog dressing them. The edge holding qualities of these knives amaze me every year. I have done 4 deer without needing to touch the blade up. The knife is not as sharp as I started with but sharper than some fellows start with. Hard to beat the value. I usually buy several every year for gifts.
|
|
|
Post by whyohe on Jan 18, 2009 16:26:00 GMT -5
i too have a chefs choice and love it. but if i want a very hair splitting sharp i use my lanski after for a finishing touch.
|
|
|
Post by timberman on Jan 18, 2009 21:16:46 GMT -5
Thank everyone for all the input, I will probably get one of the lansky diamond and try that. Youp50 what style of Marttiini knife do you have?( butcher, boning, slicing) That is quite a site for cutlery.
|
|
|
Post by ozark on Jan 18, 2009 21:43:51 GMT -5
I use a belt sander with a fine grit one inch belt. I simply hold the knife so the edge is about 30 degrees and pull it against and across the revolving belt a couple of time for each side. More if it is pretty dull. I then use a steel to finish the edge. This is very quick, and the knifes will cut. Sometimes if I want a smooth razor edge I will put it on a Arkansas hard stone for awhile. Ben
|
|
|
Post by raf on Jan 18, 2009 22:09:59 GMT -5
I've used the lansky for years for all my knives, hunting and household. Once they're sharp they'll hold an edge for a long time unless you get silly with them. I also use a steel to hone the edge just before I use the knife. I always thought the steel sharpened a blade but have since seen a video about the steel and that's not the case. I think this link should clarify this foodwishes.blogspot.com/2008/01/knife-steels-101-lets-get-something.html
|
|
|
Post by youp50 on Jan 19, 2009 5:38:25 GMT -5
Timberman,
I like the little classic as a carry knife. I like a small blade. With my handy dandy ten dollar Butt Out the short blade is not a handicap. ;D
I also have the Utility hunter and skinner. The skinner stays at camp as that's where we skin. I like the utility for quartering. The first knife I got in this line was the utility. If I had to choose one, that would be it.
Knife preferences are personal. I really do not like a drop point. IMO Skandinavians have their act together in knife design. Smaller blades and larger handles coupled with excellent steel.
|
|
|
Post by joe21a on Jan 19, 2009 10:09:44 GMT -5
Nothing fancy just an Arkansas stone and oil to sharpen. To touch up during butchering just a ceramic sharpening tool.
|
|
|
Post by ozark on Jan 19, 2009 15:08:08 GMT -5
I have decided to order the Lansky as it appears to be a useful and effecient system. Any suggestions on additional grits or other items to go with the standard item? ben
|
|
|
Post by raf on Jan 19, 2009 16:27:42 GMT -5
anyone have a link to the chefs choice? I'd like to take a look at one.
|
|
|
Post by youp50 on Jan 19, 2009 18:03:56 GMT -5
Mr. Ben,
I have the standard diamond set. It has 3 hones; coarse, medium, and fine. I find them completely adequate. Lansky makes a bench adapter that I have been contemplating.
I have found that the best results are achieved by carefully setting the jaws that hold the back of the knife parallel to the knife's surfaces. There are two screws to adjust the jaws. Use the back one to tighten the jaws and the middle one to make the jaws parallel. IME if this is not done correctly the blade can rock in the jaws. This lets the blade to hone angle change and that defeats the purpose of the system. The purpose being to hold the blade to hone angle constant.
|
|
|
Post by rossman40 on Jan 20, 2009 10:50:37 GMT -5
I have been using the Lansky for about 10 years and they are tough to beat. If you want scalpel sharpness you may want to add a extra fine stone.
As far as knives for skinning I use a utility knife with a hooked carpet blade for cutting the hide and then also have a buffalo skinning knife for separating the hide from the carcass that has been in the family forever. For parting the deer out a good flexible blade boning knife is great (I have a $80 one) but my favorite is an old Finnish made Rapala fillet knife that my grandfather used.
|
|
|
Post by whyohe on Jan 20, 2009 18:24:41 GMT -5
raf here you go it is their home page so you can even look at the comercial ones. edgecraft.com/
|
|
|
Post by ozark on Jan 20, 2009 19:57:18 GMT -5
I have just ordered the Lansky system along with a few extras. I am anxious to see if it meets my standards and if I can put a razors edge on my broadhead blades. Ozark
|
|
|
Post by kevin k on Jan 23, 2009 10:34:56 GMT -5
has anyone seen these all it is is 2 hardened washers on a metal frame held on buy 2 screw bolts so they turn only cost a couple of bucks its called rada cutlery quick edge knife sharpener it works great i have chiefs choice,sticks,stones and this works just as good and is quick and leaves great edge on all my knifes fillet or skinning. edge last a long time very simple .thanks kevin
|
|
|
Post by youp50 on Jan 23, 2009 16:13:46 GMT -5
I have used them. They work well. They leave a 'wire edge' which is not a bad thing. Continually touching up a wire edged knife is a good way to go. The edge can be touched up with crock sticks, a steel, leather strop, or a washer type sharpeners.
|
|
|
Post by tar12 on Jan 24, 2009 7:41:38 GMT -5
I can not believe nobody mentioned or uses the Accu-Sharp carbide sharpener.Nothing on the market puts a razors edge on a knife any quicker.BAR NONE!I used to absolutley loath the old fashioned way of sharpening a knife.So time consuming...5-8 strokes with the Accu-sharp for a very dull knife and one or 2 strokes for a semi dull knife is all it takes.I do mean they are very sharp!Its not the traditional way,but some traditions need to die! ;D www.accusharp.com/
|
|
|
Post by dougedwards on Jan 24, 2009 8:22:16 GMT -5
I can not believe nobody mentioned or uses the Accu-Sharp carbide sharpener.Nothing on the market puts a razors edge on a knife any quicker.BAR NONE!I used to absolutley loath the old fashioned way of sharpening a knife.So time consuming...5-8 strokes with the Accu-sharp for a very dull knife and one or 2 strokes for a semi dull knife is all it takes.I do mean they are very sharp!Its not the traditional way,but some traditions need to die! ;D www.accusharp.com/ That looks like a handy dandy tool. They even have one in camofluage.
|
|
|
Post by jims on Jan 24, 2009 9:19:22 GMT -5
Tar 12: I just looked in my knife cabinet. I have the AccuSharp. I may have purchased it on your or someone else's past recommendation. I guess I have to take it out of the package to see how it works. Too much stuff, too little time.
|
|
|
Post by raf on Jan 24, 2009 11:03:35 GMT -5
I had an accusharp and used it on filleting knives. IMO it takes off too much steel with each pass and I almost ruined my best knife. Took a lot of time to get the blade straight along the cutting edge with my lansky. I'll say it worked good and knife was always sharp, but don't use it anymore.
|
|
|
Post by fowlplay on Jan 24, 2009 11:31:55 GMT -5
I been using Lansky for twenty years. For quick touch up while butchering deer there nothing like the diamond rod. Steve
Ben, Make sure you get the base that the sharpening apparatus rests on. Makes the job easier.
|
|
|
Post by 12ptdroptine on Jan 24, 2009 22:21:45 GMT -5
If you like the Lansky then go to www.kmesharp.com... It is a very well made thought out product.. It is worth every penny. I love mine. It has a more precise adjustment on it drop
|
|
|
Post by youp50 on Jan 25, 2009 18:27:53 GMT -5
Page loading error for me. Address not found.
|
|
|
Post by ozark on Jan 25, 2009 18:47:14 GMT -5
I made the order on line and they notified me that it was a back order item that should be shipped withing one or two weeks. I decided to be patient a couple of weeks but after that I will call and gently but thoroughly rant and rave, May even tell them that a deer spoiled while waiting for a knife sharpener. Ben
|
|
|
Post by chuck41 on Jan 25, 2009 20:41:26 GMT -5
My grandfather sharpened saws for the mills for his profession and he taught my dad well. My dad always carried a razor sharp knife about 2 1/2" long in his pocket. He tried to teach me how to sharpen one, but I never developed his or grandpa's proficiency. Living here in Garland Co Arkansas I use several different Arkansas stones, but I kind of like Ozarks suggestion about that belt sander for the rough work.
|
|