Best Pocket Knives, Best Ways to Sharpen

[Gravel PitParticipant]

Hermit wrote:

a slender tip will break off if you use it for purposes other than it is intended.

You’re right, I used the pocket knife in automotive, I shouldn’t be surprised it broke. Another Buck I had did the same thing but it was like 50 years old and had been sharpened so many times it had lost much of the blade.

I keep stuff like this on me for opening boxes, cans of dip and prying open plastic panels. They’re also handy if a stray dog tries to bite you. I don’t hunt, I’m a city guy. But I believe in knives because I’m not able to buy a gun. Plus, they’re just handy. I use them everyday for tasks.

I suck at sharpening them though and often will just buy a new one and throw the old one in a box. I tried the sharpening stone, didn’t seem to work. My next attempt will be a Chef’s sharpening rod. I love this Snap-on Brand multi-tool. Who doesn’t like Snap-On?

[Anonymous 42]

I’ve been using a 4 sided diamond grit sharpening block, 4 different grits to progressively finer grit, I use running water too.

Always hold the knife like a robot to maintain the same grinding angle, and push the blade into the stone for sharpening, never drawback with pressure, always be grinding into the blade, the other way leaves a microscopic burr like Tin Tin’s hairdo!

My knives are dangerously sharp, just like all my cutting edges on anything that can cut. I learned a long long time ago that a dull tool will work the man instead of the other way around!

I keep my s~~~ deadly sharp! When I drop a knife I JUMP!

If you smell burning wood when you’re cutting and the saw pulls to one side you’re working twice as hard! Especially with a chainsaw! Just the weight of the saw should be enough to cut through without any effort, you’re not supposed to be forcing any cutting edge, if you are, it’s dull and needs sharpening!

The only drawback, Oops, there goes a finger!

[xanthineParticipant 4903]

I love multi-tools…i have a pretty decent collection of Leathermans plus an assortment of random off brands. Even if you never carry them, just throwing them in your tool boxes, car, range bags, etc will pretty much guarantee you always have one when you need it. I also have a lot of swiss army knives too for pretty much the same reason.

[HermitParticipant]

Gravel Pit wrote:

I suck at sharpening them though and often will just buy a new one and throw the old one in a box. I tried the sharpening stone, didn’t seem to work. My next attempt will be a Chef’s sharpening rod.

I’ve tried many different methods and the best way I’ve found to achieve a good edge on a blade is a steel, or “Chef’s sharpening rod” as you called it. I don’t use it like you see the pros doing it. I hold it firmly on a solid surface and slowly draw the knife down each side as though I’m trying to slice a fillet off of the sharpening steel. The hardest part is making sure you hold the knife at the correct angle, but I seem to have quickly learned that. It takes patience, but it’s been the only way I can put a razor edge on my knives.

I may try Tower’s suggestion. I’ve heard those work well to hone a very fine edge on your blades.

I’ll never use junk like this again. They will make your knife kind of “sharp”, but it will be an awful jagged edge and put nicks in the blade. Works fine for junk knives if you don’t care about ruining the edge, but I wouldn’t use them on my good knives.

The evil in women’s hearts leaves them no moral bounds as to inhibit them from descending to the lowest levels of darkness to acquire their self entitled desires.

[Anonymous 7]

I have had pretty good luck with this. It allows you swap out guides with different angles pretty easily. The down side is, if you want to get the most out of it you will need to pony up for the expansion pack.

Expansion Pack:

Some higher end brands like Benchmade will resharpen it for you at no cost other then shipping it to them. When I do this I have a budget substitute.

[MonkParticipant 17057]

For day to day sharpening – just enough to keep it keen – use a steel. Speak to a chef or a butcher to find the best brands and suppliers (domestic ones are garbage).

For full-on sharpening (a steel only removes microscopic burrs), stones – preferably Japanese – of different grades.

[743 roadmasterParticipant]

After about 10 years use I retire the blade to the good memories stash box and buy a new one. I do have sets of stones for sharpening, but only use them on my chisels.

mgtow is its own worst enemy- https://www.campusreform.org/

[Gravel PitParticipant]

You all are bunch of hardcore tradesmen in here, I can just smell the sawdust and motor oil. Motivated man zone.

I’m going to get my knives sharp as bleep

[GregB0Participant]

xanthine wrote:

just throwing them in your tool boxes, car, range bags,

Check. Gerber and Leatherman multitools are in all of the above. The Gerber (30-000588) Multi-plier 600 with M4/M16 front sight adjustment tool is in all range bags.

I still have Gerber/other manufacture knives in my bags, but the reality is that a knife is not a multitool, and a multitool is not a knife.

​"​My father didn't tell me how to live; he lived, and let me watch him do it.​" - Clarence Buddinton Kelland

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