Knife Sharpeners

SSG_Karg said

Cool thread. I could use some sharpening advice from any willing to give it. I have a Boker hunting knife that I use for gutting and skinning deer. It’s 440C stainless and I’m having a hell of a time getting a good sharp durable edge on it. I’ve been using a set of wet stones and I can get a decent edge, not razor sharp, but it doesn’t seem to last. I usually only get done with one deer and it’s dull. Any tips?

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What you need to do is play with the angle of the bevel. A 10 degree bevel is easy to get razor sharp and fails quick.

A 30 bevel is very hard to get "razor" sharp and will maintain that edge for much longer.

The "wider" the bevel the better it "holds an edge."

Im sure Boker can tell you what angle it is sharpened at now and just increase from there. Or take it to your local knife sharpening guy and tell him to put a "working edge" on it.