Do you prefer a serrated edge or a plain edge ?

[Safarigent]

olly, how do you sharpen a serrated edge?

[Olly]

Honestly speaking, the serrated part seldom needs sharpening, as it is used the least ! It is the plain edge that is used the most and needs frequent sharpening. However, if at all required, use a round fine file (preferably ceramic) which fits exactly into the groove of each serration and sharpen from top to down in one motion, trying to maintain an approx 30 deg angle. Do remember that the knife should be firmly gripped using clamps etc. so that you don't actually rub over the top edges in the serrations. The serrations SHOULD NEVER be sharpened on both sides, as is done with a plain blade.... To end the process, a couple of 'rubs' on a strip of leather or even a few rubs on soft wood block, are required. It's a painful process but as I said, you don't have to do it frequently.....

[Safarigent]

olly, one more thing, i have seen some knives being sharpened top to down as you mentioned, some i have seen being sharpened the other way around.
i personally think the first one is the method to go, the second one just looks and feels funny and i cant seem to see the logic behind it.what are your views on that?

[kenhypno]

i would love to have it but 1800 inr seems a bit steep whistle carbiner and comboblade wow!!

http://img847.imageshack.us/i/swissarmy ... n14to.jpg/

-- Sat Jun 11, 2011 3:39 pm --

olly, one more thing, i have seen some knives being sharpened top to down as you mentioned, some i have seen being sharpened the other way around.
i personally think the first one is the method to go, the second one just looks and feels funny and i cant seem to see the logic behind it.what are your views on that?

maybe because we have always seen people doing it this way my old barber used to strop his straight razor the same way! knowingly or unknowingly we just subconsciously do things and we dont know why! maybe because we are holding the handle seems logical to go from top to down.

[Safarigent]

so, in that case, which is the preferred method?
does it depend on the steel or on the material the sharpener is made of?

[kenhypno]

so, in that case, which is the preferred method?
does it depend on the steel or on the material the sharpener is made of?

sir i would be able to comment much on that as i am not an authority on it ,but the top to botton edge held at an angle works for me!better still a knife sharpner http://img14.imageshack.us/i/tce5698.jpg/would do the trick!
some additional help.
http://sharpeningmadeeasy.com/

[Safarigent]

lets hope some else does in that case.
nice dp by the way.

[choombak]

Maintaining an angle is a difficult job, unless you have a good experience sharpening knives. Hence, I prefer the Spyderco TriAngle Sharpmaker - you draw the knife from top to bottom and back to front (or whatever suits you fine) vertically, and the stone maintains an angle with the blade. Two angles are pre-defined, 30 and 40 - 40 works best for regular EDC knives, while 30 works best for kitchen knives. Front to back, or back to front does not matter, as far as I know.

I have sharpened Spyderco, serrated, and plain, as well as Benchmade, Kershaw, and Gerber knives on it without any issue.

[Katana]

I have always believed that blades are to be sharped from the edge up wards. That way it prevents burrs forming on the edge.

[Subal das]

knife made for rope cutting competition



-- Sun Jun 12, 2011 10:58 am --



another rope cutting competition knife made by Ed Schempp not serrated also

[slingshot]

Hi ABMEHTA, just saw your query on sharpening. Most sharpening tasks can be achieved by using sharpening rods. You can use both methods. However the only drawback of top to bottom method is that you are drawing the blade closer to your body. In the bottom to top method the knife is going away from your body. Be vigilant while using top to bottom method. Both methods are fine. Bottom to top is the safer option.

[Safarigent]

thanks for that.
cheers