# What's the best way to Sharpen a Knife? **URL:** \ **Category:** Factual Questions\ **Created:** [July 5, 2002, 7:41pm UTC](https://boards.straightdope.com/t/whats-the-best-way-to-sharpen-a-knife/117535 "2002-07-05T19:41:38Z")\ **Posts on this page:** 15\ **Page:** 2
**Author:** ![hammerbach](https://avatars.discourse-cdn.com/v4/letter/h/73ab20/32.png) [@hammerbach](https://boards.straightdope.com/u/hammerbach)\ **Post date:** [July 8, 2002, 4:07am UTC](https://boards.straightdope.com/t/whats-the-best-way-to-sharpen-a-knife/117535/21 "2002-07-08T04:07:11Z")
> [@](#): > > \*Originally posted by Mythos45 \* > \*\*[Hijack] > > I have a completely dull (no edge at all, never had one) sword that i’d like to sharpen, if possible. The flat edge is about 1/16 of an inch across, galvanized steel. The blade curves quite a bit, and is 28 inches long. > > Can it be sharpened without ruining it? What do I need? What technique should I use? Keep in mind that I’m fairly broke, the cheapest solution will probably win out. > > Any input would be much appreciated. [/Hijack] \*\* ---
**Author:** ![hammerbach](https://avatars.discourse-cdn.com/v4/letter/h/73ab20/32.png) [@hammerbach](https://boards.straightdope.com/u/hammerbach)\ **Post date:** [July 8, 2002, 4:19am UTC](https://boards.straightdope.com/t/whats-the-best-way-to-sharpen-a-knife/117535/22 "2002-07-08T04:19:23Z")
> [@](#): > > \*Originally posted by Mythos45 \* > \*\*[Hijack] > > I have a completely dull (no edge at all, never had one) sword that i’d like to sharpen, if possible. The flat edge is about 1/16 of an inch across, galvanized steel. The blade curves quite a bit, and is 28 inches long. > > Can it be sharpened without ruining it? What do I need? What technique should I use? Keep in mind that I’m fairly broke, the cheapest solution will probably win out. > > Any input would be much appreciated. [/Hijack] \*\* If that isn’t a hardened steel (and if it’s galvanized, I’d guess it isn’t), you will be wasting your time. However, the simplest place to start would be with a motorized grinder. If you can borrow an angle grinder, use that. Be sure to clamp your work,don’t use a lot of pressure, and most importantly keep it COOLED with lots of water or you will destroy any hardening that has been done to it. If you can’t get to a grinder, you will have to improvise. I did the first rough grinding on my antique 16" cleaver, 1/4" thick, standing outside the meat market back door using the concrete floor as a gigantic stone. When I finished the final polish on the edge, I could chop whole beef hip joints, one chop no problemo… This will leave you VERY tired, and will take a LONG time, but it will work. Try to find a surface about 30" above your feet. By the way, I do NOT reccomend that you carry a large, sharp piece of metal anywhere that is not your property… you may run into legal problems… ---
**Author:** ![China\_Guy](https://avatars.discourse-cdn.com/v4/letter/c/779978/32.png) [@China\_Guy](https://boards.straightdope.com/u/China_Guy)\ **Post date:** [July 8, 2002, 7:10am UTC](https://boards.straightdope.com/t/whats-the-best-way-to-sharpen-a-knife/117535/23 "2002-07-08T07:10:52Z")
> [@](#): > > \*Originally posted by Chronos \* > \*\*Quoth **red\_dragon60** :That depends on how you’re using the knife. When I’m whittling, for instance, I find that if I want a good edge, I need to sharpen every five minutes or so. \*\* [hijack]I’m just responding because I figured this was a dead art. My father is quite the whittler with a jack knife. I can still cut a chain but that’s about the limit of my ability. You’re right though, you need to resharpen the blade about every 5 minutes with a final stropping across the palm or sole fo the foot. BTW, I need a new one, any recomendations for a 3 bladed jack knife suitable for whittling? [/hijack] ---
**Author:** ![Ooner](https://avatars.discourse-cdn.com/v4/letter/o/c67d28/32.png) [@Ooner](https://boards.straightdope.com/u/Ooner)\ **Post date:** [July 8, 2002, 7:28am UTC](https://boards.straightdope.com/t/whats-the-best-way-to-sharpen-a-knife/117535/24 "2002-07-08T07:28:27Z")
So, would this be a good time to pitch Cutco and it’s double-durability recessed straight-edge design? :D&R: -Ooner, Cutco Sales Rep ---
**Author:** ![Barbarian](https://avatars.discourse-cdn.com/v4/letter/b/e19adc/32.png) [@Barbarian](https://boards.straightdope.com/u/Barbarian)\ **Post date:** [July 8, 2002, 1:52pm UTC](https://boards.straightdope.com/t/whats-the-best-way-to-sharpen-a-knife/117535/25 "2002-07-08T13:52:10Z")
Thanks for the suggestions. When I worked in a kitchen we’d send our knives out to be “professionally” sharpened. They’d always come back about 1/3 as wide… The company seemed not to care about buying new knives every 6 months. My mum uses Cutco knives-- They’re okay if you like slicing, but I don’t like 'em that much… oh yeah… I’m using these knives in my kitchen, even if I don’t know the official terms for getting the skin off a fish 🙂 ---
**Author:** ![rabbit](https://avatars.discourse-cdn.com/v4/letter/r/919ad9/32.png) [@rabbit](https://boards.straightdope.com/u/rabbit)\ **Post date:** [July 8, 2002, 5:40pm UTC](https://boards.straightdope.com/t/whats-the-best-way-to-sharpen-a-knife/117535/26 "2002-07-08T17:40:51Z")
Actually those henkle sharpeners witht he steel and ceramic wheels DO work. Work really well actually. It took a (very cheap) steel knife that had a hard time cutting soft butter (hadnt been sharpened in a VERY long time), and gave it a very very nice edge to it. Dunno how good it is over long term use though. ---
**Author:** ![toadspittle](https://avatars.discourse-cdn.com/v4/letter/t/c0e974/32.png) [@toadspittle](https://boards.straightdope.com/u/toadspittle)\ **Post date:** [July 8, 2002, 7:12pm UTC](https://boards.straightdope.com/t/whats-the-best-way-to-sharpen-a-knife/117535/27 "2002-07-08T19:12:05Z")
I prefer the Scary Sharp system: [http://www.shavings.net/SCARY.HTM](http://www.shavings.net/SCARY.HTM) basically, you sharpen a blade with increasingly fine grades of sandpaper. I work from 60 to 600 grit. Note: is a lot easier to do with straight blades (shop tools like chisels and hand planes) than curved ones (most kitchen knives). But, in general, sooooo cheap and easy. ---
**Author:** ![mr.greg](https://avatars.discourse-cdn.com/v4/letter/m/ecae2f/32.png) [@mr.greg](https://boards.straightdope.com/u/mr.greg)\ **Post date:** [July 8, 2002, 7:39pm UTC](https://boards.straightdope.com/t/whats-the-best-way-to-sharpen-a-knife/117535/28 "2002-07-08T19:39:59Z")
> [@](#): > > \*Originally posted by Rick \* > \*\*my favorite way to sharpen a knife is to use a [GATCO sharpener](http://www.cabelas.com/cabelas/en/templates/pod/standard-pod-wrapped.jhtml?id=0006453&navAction=jump) . > The knife is clamped in place and a guide ensures that every stroke on the blade is at the same angle. \*\* Rick has it right on the money. Although I use one made by Lansky, it is the same design and can put a great edge on any knife without worrying about keeping the correct angle. ---
**Author:** ![hammerbach](https://avatars.discourse-cdn.com/v4/letter/h/73ab20/32.png) [@hammerbach](https://boards.straightdope.com/u/hammerbach)\ **Post date:** [July 9, 2002, 4:31am UTC](https://boards.straightdope.com/t/whats-the-best-way-to-sharpen-a-knife/117535/29 "2002-07-09T04:31:22Z")
If I hadn’t been raised on stones and plate glass w/ fine grit, I’d probably use something like that, too. Looks like a good design. ---
**Author:** ![Milton\_De\_La\_Warre](https://avatars.discourse-cdn.com/v4/letter/m/e480ec/32.png) [@Milton\_De\_La\_Warre](https://boards.straightdope.com/u/Milton_De_La_Warre)\ **Post date:** [July 9, 2002, 3:58pm UTC](https://boards.straightdope.com/t/whats-the-best-way-to-sharpen-a-knife/117535/30 "2002-07-09T15:58:09Z")
No one mentioned Tormek… I never have used one, but a lot of woodworkers swear by the thing. It’s expensive, though. ---
**Author:** ![GaryM](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/garym/32/241_2.png) [@GaryM](https://boards.straightdope.com/u/GaryM)\ **Post date:** [July 10, 2002, 1:22am UTC](https://boards.straightdope.com/t/whats-the-best-way-to-sharpen-a-knife/117535/31 "2002-07-10T01:22:04Z")
I have a Tormek and love it. Not too portable though. I also use the Lansky system mentioned by **mr.greg** I really like the Tormeck for my woodturning gouges and skews, but use a grinder for scrapers as you want the wire edge on a scraper. ---
**Author:** ![Motog](https://avatars.discourse-cdn.com/v4/letter/m/85e7bf/32.png) [@Motog](https://boards.straightdope.com/u/Motog)\ **Post date:** [July 10, 2002, 5:59am UTC](https://boards.straightdope.com/t/whats-the-best-way-to-sharpen-a-knife/117535/32 "2002-07-10T05:59:24Z")
> [@](#): > > \*Originally posted by China Guy \* > \*\*any recomendations for a 3 bladed jack knife suitable for whittling? \*\* Anybody got an answer to this question? I’d be interested to know too ---
**Author:** ![mmmiiikkkeee](https://avatars.discourse-cdn.com/v4/letter/m/edb3f5/32.png) [@mmmiiikkkeee](https://boards.straightdope.com/u/mmmiiikkkeee)\ **Post date:** [July 10, 2002, 6:03am UTC](https://boards.straightdope.com/t/whats-the-best-way-to-sharpen-a-knife/117535/33 "2002-07-10T06:03:51Z")
For the fish knife part - a fillet knife is the thin flexible smooth (sorta wimpy-looking) knife used to cut the meat from the bones, available as usual from the $10 - $100+ range with corresponding qualities. A skinning knife isn’t really a “knife” at all, it’s a tool shaped like a dull hockey stick with serrations on both edges. You rake this under the skin of the fish to separate it from the meat, although if you’re not careful you’ll carve a big slice into the meat or turn it to hamburger (since fish meat is very delicate compared to others). I haven’t had much experience with these, just used a couple mostly for taxidermy. AFAIK, you don’t need a high-quality skinning knife… I’m not even sure if different qualities exist; they’re pretty basic tools. There are doubtlessly other kinds of fish knives and tools for different kinds of fish, but these are the simple ones you’re likely to run into. ---
**Author:** ![hammerbach](https://avatars.discourse-cdn.com/v4/letter/h/73ab20/32.png) [@hammerbach](https://boards.straightdope.com/u/hammerbach)\ **Post date:** [July 10, 2002, 3:00pm UTC](https://boards.straightdope.com/t/whats-the-best-way-to-sharpen-a-knife/117535/34 "2002-07-10T15:00:32Z")
> [@](#): > > \*Originally posted by Motog \* > \*\* > > Anybody got an answer to this question? I’d be interested to know too \*\* My fave is my schrade Uncle Henry… comes in many styles, I think my model no is 834UN (letters too small to read). It’s a good knife for the money I paid for it. I get it VERY sharp, and it stays that way reasonably well. The Old Timer models are pretty good too… But they are more likely to rust in your pocket. ---
**Author:** ![China\_Guy](https://avatars.discourse-cdn.com/v4/letter/c/779978/32.png) [@China\_Guy](https://boards.straightdope.com/u/China_Guy)\ **Post date:** [July 11, 2002, 6:13am UTC](https://boards.straightdope.com/t/whats-the-best-way-to-sharpen-a-knife/117535/35 "2002-07-11T06:13:48Z")
cool. thanks. I’ve used both knives years ago and they do work well. I’ll find a hardware store when I visit the US and see if they carry one of these. [Previous page](https://boards.straightdope.com/t/whats-the-best-way-to-sharpen-a-knife/117535.md?page=1)