Home Forums Hunting & Shooting Hunter's Campfire Knife Sharpening Issue

I have 3 seperate Lansky setups somewhere... after the paper wheel type setups.... Lansky takes WAY too much effort and time.... A joke basically...

I use two ceramic rod type sharpeners, the Lansky Crock Stick which does a combo 20 degree and 25 degree edge on the common kitchen knives; and a Spyderco Tri-Angle Sharpmaker that I bought to do 30 degree edge angle on the newer Japanese knives. You can get along fine with just the Sharpmaker. These rigs are great for controlling the angle on the edge you are trying to sharpen.

Actually I start by mostly buying only good knives, usually from AG Russell.

jim

Several years ago I got turned on to sharpening knives on a cheap (Harbor Freight) 1 X 30 inch belt sander. It really works almost too well. I now sharpen not only all of my wife's kitchen knives but the cutlery of several of her friends as well. This results in me getting lots of baked goods. I started out by buying older kitchen knives at Salvation Army and like places and learning on them. Most got so sharp that my wife kept them. I still pick up knives there now and again sharpen/modify them and give them away. The gift of a knife, even an old, used one, always seems to be appreciated.

I sharpen my kitchen knives to good-enough.

The wife's only going to throw them in the dish drainer anyway. With every pot in the kitchen on top of them.

- Tom

I wash them all by hand...jim