Knife sharpening
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Please keep hunting posts to Traditional Bow Hunting. No canned or high fence hunts or stories allowed. Please be respectful of fellow members and helpful to those with questions. Treat others like you like to be treated. There is a Japanese word that I try and model my life after.
GAMAN: patience..dignity..restraint.
Please keep hunting posts to Traditional Bow Hunting. No canned or high fence hunts or stories allowed. Please be respectful of fellow members and helpful to those with questions. Treat others like you like to be treated. There is a Japanese word that I try and model my life after.
GAMAN: patience..dignity..restraint.
Knife sharpening
I'm usually good with sharpening broad heads,kitchen knifes and butcher.I've got a Schrader old timer model 156 OT that I've fought and just can't get a good edge on it.white falcon made a sheath for it,and by the way,a fantastic job,and I really want to carry this knife.haven't tried sticking it in a potatoes yet to soften the steel.
Re: Knife sharpening
Well, if you are thinking of sticking the blade in potatoes, you must be believing this is a vintage old Shrade with a carbon steel blade. I doubt the potatoes will soften the steel any, but it will put a darker patina on the blade that will inhibit rusting a bit. My carbon steel kitchen knives that I use on potatoes have turned pretty dark where the blade constantly cuts through the taters. These old blades are pretty easy to sharpen by hand as I'm sure you are well aware.
What I was thinking, since it is giving you fits, is that this is a new manufactured Shrade made after the original Company closed and was sold. These knives are advertised with 400 series steel which has chromium in the steel, but leaves you in doubt as to the real composition of the steel. They usually are pretty low on carbon content. There is no telling how well they are heat treated either. Many times knives of this sort give me fits too, but eventually I get them sharp. Watch for that burr forming. If you miss it, you will just keep sharpening and sharpening and all you are doing is trying to bring that rolled edge to a point. See if you feel it with your finger nail and knock it off by stropping with your kitchen steel or a stone (a diamond one works quickly).
I'm not sure of how many different steels Shrade may have used in this model. Does it say Sharde+ on the blade? If it does, that is a pretty decent steel and I used to get my old Shrade+ folder as well as a few Buck 110's sharp on one of those kits that control the angle, like a Lansky. The diamond kits works faster, but the regular one works too. I just wore out my medium stones faster. A bench stone will work also if you can maintain a consistent angle.
What I was thinking, since it is giving you fits, is that this is a new manufactured Shrade made after the original Company closed and was sold. These knives are advertised with 400 series steel which has chromium in the steel, but leaves you in doubt as to the real composition of the steel. They usually are pretty low on carbon content. There is no telling how well they are heat treated either. Many times knives of this sort give me fits too, but eventually I get them sharp. Watch for that burr forming. If you miss it, you will just keep sharpening and sharpening and all you are doing is trying to bring that rolled edge to a point. See if you feel it with your finger nail and knock it off by stropping with your kitchen steel or a stone (a diamond one works quickly).
I'm not sure of how many different steels Shrade may have used in this model. Does it say Sharde+ on the blade? If it does, that is a pretty decent steel and I used to get my old Shrade+ folder as well as a few Buck 110's sharp on one of those kits that control the angle, like a Lansky. The diamond kits works faster, but the regular one works too. I just wore out my medium stones faster. A bench stone will work also if you can maintain a consistent angle.
Jesus replaces the old covenant and speaks to the believer the moral code of God by His Spirit directly to the heart. He is the eternal, everlasting revelation of God to mankind. In Him is both the knowledge of righteousness and the power to live right.
Re: Knife sharpening
Not trying to hijack your thread but what would sticking it in a potato do? Never heard of that.
Happiness is a tight chain!
Re: Knife sharpening
Old carbon steel blades without any chromium content for rust resistance "will" rust. Sticking them in potatoes or mustard or vinegar will turn them a sort of blue gray which protects the steel a bit from rusting. Time alone will do this also if you just start cutting veggies and meat in the kitchen. When the blade starts to darken, you just leave it alone and dry it immediately after use. Folks years ago thought this was too much trouble I guess, so they developed the stainless steels that stay nice and shiny, but are tougher to sharpen and touch up. My guess is that in the old carbon steel days, there were more sharp knives in the kitchen than today because everyone knew to use a sharpening steel after or before each cutting session. Today, most women have a drawer full of dull shiny knives - now made in China instead of Upstate New York or elsewhere.
Jesus replaces the old covenant and speaks to the believer the moral code of God by His Spirit directly to the heart. He is the eternal, everlasting revelation of God to mankind. In Him is both the knowledge of righteousness and the power to live right.
Re: Knife sharpening
Makes sense. That’s why some of the old knives look the way they do. Thanks.
Happiness is a tight chain!
Re: Knife sharpening
The next knife is an Old Hickory carbon steel chef knife with a very noticable darkened patina. I forced this patina years ago with ketchup and vinigar and have cut many taters with it.
The third knife is a wonderful old chef knife from the fifties that has developed a natural patina from kitchen use.
The next chef knife is stainless steel and shiney and harder to sharpen than the carbon steel blades. I only bought it to see how these "Old Homestead" Japanese knives performed. they are not bad. I gave this one away.
The last beauty is a like new butcher knife made again in the 50's by the same company that made the other (3rd from the left chef knife). This is what they look like when new before a patina is formed. You can maintain this shine, but just one drop of water unnoticed on the blade will cause a rust spot to form.
Now back to the Shrade sharpening. Sorry for the detour.
Jesus replaces the old covenant and speaks to the believer the moral code of God by His Spirit directly to the heart. He is the eternal, everlasting revelation of God to mankind. In Him is both the knowledge of righteousness and the power to live right.