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.
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?...
I have seen this done both ways and was wondering how the members of this forum sharpen their blades?
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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I use the Lansky system where the blade is stationary and the sharpening medium is pulled toward the blade.
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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.
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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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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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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.