work smart, sharpening

[swamp snorkler]

...

Originally Posted by Andy C

Know a few of you guys have them.

Originally Posted by Andy C

A. How do you keep from roleing the tip?

I practiced on some cheap knives till I got decent them worked my up to my better knives. My best knife is a Santoku style so it mostly straight so the end didn't roll much.


B. Should I start with the green belts, or the red one's ? Ask cause have worn 2 reds and 2 purple one's out.

On the knives that were bad i started with the coarsest grit first then worked my way down. That last belt really puts an edge on it.


C. On your hunting knives do you’ll use the outdoor "guide" or the kitchen "guide". I can get my knives sharp but they don't last long. I know hogs are hard on them anyway. Just looking for yalls thoughts/experience's.


On my one skinning knife I did use the outdoor guide; it was a buck knife with a gut hook. It worked out okay.

I also find the cheaper the knife the easier it is to sharpen.

[DA COVE]

Originally Posted by swamp snorkler

...


I also find the cheaper the knife the easier it is to sharpen.

Due to it being a softer alloy. Harder alloys will take a little longer to sharpen, but will hold an edge longer..