Home Forums Hunting & Shooting Hunter's Campfire Knife Sharpeners

Put the Edge Eater under a little running water, give the big knife 12 strokes on each side, and it will be very sharp.
Fourteen bucks on Ebay.
Works better than diamond sharpeners, better than ceramic sticks, and better than a whet stone.

The grit size on that says axe, hatchet, maul, shovel; not knife.

I can freehand a razor-sharp blade on a decent stone but I've gone to a Ken Onion worksharp. One thing about freehand, is that its hard to keep both edges simetrical. The Ken onion uses 3,4" wide belts instead of 1/2" on the standard models. I even was able to find a leather belt on Amazon that fits the Ken Onion. That being said, I do enjoy honing knives on an oil stone and they stayed sharper longer, but I'm hoping that the Ken Onion appleseed shaped edge will improve over time on my Buck 119 and it will stay sharper longer with continued application.

Jesus Christ.

Buy a Spyderco Sharpmaker, a Rada (thanks Tedhorn) and two steels from Dexter.

If you can't make a knife sharp with any or all of these things just resort to posting bullschit about being horsewhipped because your MeeMay's Buck 110 wasn't able to butcher 115 deer before going dull.

I've used Edge Eater's for years. There's nothing magic about them.

It's a coarse stone.

Hahahaha!

ChefsChoice EdgeSelect 120

If the knife isn't sharp enough it gets the hose!

LOL

Where do they come up with this bullschit?

It's unreal.

I’ve used Lansky system for 35 years.

Diamond - Extra Course to Fine (Now) before that regular stones.

Fine and Ultra Fine Real Stones

Old leather belt

Good Steel and a properly set up 25* will shave every time.

Rada, then leather strop. Repeat as needed. Simple.

For me, a quality stone does it all. I have large stones for kitchen knives, slightly smaller ones for shop tools, and carry a couple 6" stones when hunting. It's not difficult to learn how to use stones.

Why do you carry two 6" stones when you're hunting?

Get a small diamond stick for field use.... a few swipes gives a toothy working edge. These are the size of a ball point pen... stones suck unless you know how to keep them flat, old school bullshit

Notice how a professional butcher knife is ground back, looks be damned, maybe wouldn't want to do that to your Randall.

Then just a steel, lasts about a year before needed sent to regrind.

When I find an old knife it's usually been in a drawer for decades, blunted. Unless it's so bad I have to reprofile with a belt sander, I reedge it with a rada, steel and strop... couple minutes.

Kent

This.

I struggled with sharpening knives for years until I got the work sharp. I could always put a good edge on a blade but it took a while and was just good. The work sharp makes them great in a minute. I'll stick with that from here on out for sure. Several friends have bought one after using mine, they are all still very happy with it

I use Crock sticks knife sharpener if I am just touching up. If it is really dull, a wet stone in med, fine and extra fine. If it is really hosed up, I use a Lansky knife sharpener

I've got a Lansky system and it's okay. Does ok work. Seems similar to the Wicked Edge types and I wonder why the WE is so much more expensive? Worth it?

My uncle used to be a knife maker and I can't get anything as sharp as he did tho I suspect he wasn't using a "kit" or "tool" like what's available.