Knife sharpening - Kayak Fishing Adventures on Big Water’s Edge

mazilla · 03-28-2012, 02:21 PM

A properly maintained knife only needs to see a stone a few times in it's entire(20 year+) life. Otherwise a good quality steel(diamond is fine) is all you'll ever need. I've been using the same knives(high quality) since culinary school 10 years ago and they've only seen a stone once. 30 seconds on a steel and they're razor sharp.

If you're chipping, nicking, or bending your edge you might as well keep to the 10 dollar fillet knives and toss them after a couple pulls from those handheld v style sharpeners stop working.

Thread Tools
Show Printable Version Email this Page
Display Modes
Switch to Linear Mode Switch to Hybrid Mode Threaded Mode

03-28-2012, 02:21 PM	#14
mazilla advocatus diaboli Join Date: Aug 2011 Location: San Diego Posts: 154	A properly maintained knife only needs to see a stone a few times in it's entire(20 year+) life. Otherwise a good quality steel(diamond is fine) is all you'll ever need. I've been using the same knives(high quality) since culinary school 10 years ago and they've only seen a stone once. 30 seconds on a steel and they're razor sharp. If you're chipping, nicking, or bending your edge you might as well keep to the 10 dollar fillet knives and toss them after a couple pulls from those handheld v style sharpeners stop working.