How do you sharpen your blades?

How do you sharpen your blades?

This is a discussion on How do you sharpen your blades? within the Defensive Knives & Other Weapons forums, part of the Defensive Carry Discussions category; I have seen this done both ways and was wondering how the members of this forum sharpen their blades?...

View Poll Results: How do you sharpen your blades

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  • Do you Push your blade against the sharpening medium

    32 47.06%
  • Do you Pull your blade across the sharpening medium

    36 52.94%
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Thread: How do you sharpen your blades?

  1. #1
    Member Array J man's Avatar
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    How do you sharpen your blades?

    I have seen this done both ways and was wondering how the members of this forum sharpen their blades?


  2. #2
    Senior Member Array jeep45238's Avatar
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    I haven't noticed much of a difference either way on pocket knives between the two ways. My straight edge tough, I pull the edge. It shaves with the burr.
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  3. #3
    VIP Member Array Redneck Repairs's Avatar
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    I dont know much about blades and how to sharpen same . I am just an old restaurant butcher ( we bought half beefs ) . The way i learned is to push the edge, not drag it . My pocket knives can dub as razers so its not all bad lol . I however dont really understand why dragging the edge is any less effective , its just not what i do .
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  4. #4
    Distinguished Member Array Chooie's Avatar
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    Please define push and pull. I sharpen like I cut - with a pulling stroke - but I always move the blade across the stone like I am trying to slice the stone (in the direction of cut).

  5. #5
    Senior Member Array jeep45238's Avatar
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    Edge leading or edge trailing the motion.
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  6. #6
    Distinguished Member Array sniper58's Avatar
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    I use the Lansky system where the blade is stationary and the sharpening medium is pulled toward the blade.
    Tim
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  7. #7
    VIP Member Array JAT40's Avatar
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    I do both,finish with pull.

  8. #8
    Member Array Blademan21's Avatar
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    sharpen blades

    I use the Spyderco system . It will sharpen most any kind of blade. Easy to set up and fast. All my wife's kitchen knives are VERY sharp,thanks to it. A little pricey if you can't buy wholesale but worth the money in time saved in a easy to use product.

  9. #9
    Distinguished Member Array Chooie's Avatar
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    Quote Originally Posted by jeep45238 View Post
    Edge leading or edge trailing the motion.
    Edge leading.

  10. #10
    Senior Member Array Tom357's Avatar
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    Quote Originally Posted by sniper58 View Post
    I use the Lansky system where the blade is stationary and the sharpening medium is pulled toward the blade.
    I use the Gatco system, and it's the same. The blade is stationary and the stone is pushed toward the blade, so it is the same as pushing the blade across the stone.
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  11. #11
    Member Array Doctorbarn's Avatar
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    Always like you are slicing the stone. If you pull the blade you will have tendency to roll the edge. If you want it super sharp, razor sharp, finish with a leather strap, like the old barbers used or in the kitchen use a steel to finish the edge.

    My grandpa had some of the sharpest knifes I have ever seen. He had a big stone mounted and he worked the blade with that using a slicing motion. Seems it was a dark gray stone, not sure about anything more that that.

    Just my take.
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  12. #12
    New Member Array Reeek's Avatar
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    Quote Originally Posted by Doctorbarn View Post
    Always like you are slicing the stone. If you pull the blade you will have tendency to roll the edge. If you want it super sharp, razor sharp, finish with a leather strap, like the old barbers used or in the kitchen use a steel to finish the edge.

    My grandpa had some of the sharpest knifes I have ever seen. He had a big stone mounted and he worked the blade with that using a slicing motion. Seems it was a dark gray stone, not sure about anything more that that.

    Just my take.

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  13. #13
    Senior Member Array preachertim's Avatar
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    I use a circular motion that keeps grit or oil from filling the Blade. When you sharpen a blade it creates a jagged edege not neccesarily seen to the naked eye. The Sharper it gets the closer the jagged edges come together making the blade sharper. If you psh or pull the blade the edges retain grit or oil depending on what kind of stone you use. I start with a coarse stone eventually woking my way down to a piece of porceline . The kind of material your blade is made of will determine how long each stage takes and the longevity of the edge.
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  14. #14
    Member Array JCW355's Avatar
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    Quote Originally Posted by preachertim View Post
    The kind of material your blade is made of will determine how long each stage takes and the longevity of the edge.
    I have a benchmade knife that is hard to sharpen. Takes awhile to start getting sharp. I think it has some really hard steel in it.
    Okiemountaineer

  15. #15
    Member Array Hammurabi's Avatar
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    To sharpen a convex edge properly you must pull away from the edge. With flat edge bevels imo it does not matter. Edge leading, edge trailing, circular motions, back and forth, it's all good.

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