Beno Posted August 28, 2016 Report Share Posted August 28, 2016 I've had one or two knife snobs riducule me for using a steel from my missus kitchen knife kit. I have always achieved shaving sharp edges so thought these guys were just being twats. What do you use and why? Is there a preferred field option to keep that edge while cutting meat from successful hunts? Link to comment Share on other sites More sharing options...
Gibbo 30.06 Posted August 28, 2016 Report Share Posted August 28, 2016 If my knife is dead I use the lansky stone sharpening system the bring it back to life but that's only an at home job, in the field I just carry a normal steel to give the edge a bit more life back when it gets a bit dull. Link to comment Share on other sites More sharing options...
ozrider81 Posted August 28, 2016 Report Share Posted August 28, 2016 (edited) nothing wrong with using a steel to touch up the sharpness of of the knife, though the main sharpening should be on a stone. being that I use knifes everyday, I use the stone often using the steel only to maintain the edge not using the steel to make or sharpen knife in the field I'd already have the knife sharp "obviously". a small medium rough steel would be my choice, enough bite to keep the edge but not too rough to eat the blade Edited August 28, 2016 by ozrider81 Link to comment Share on other sites More sharing options...
Beno Posted August 28, 2016 Author Report Share Posted August 28, 2016 Thanks gents, I use a masterclass whetstone in 400/1000 grit to get the edge right and just the plain ol kitchen steel to form a nice edge. I just dont see the need to spend 80-100 bucks on a steel when i get good results from a cheepie. For the scrub im looking at a lansky or buck pocket sharpener with a spyderco double stuff to get the edge back of needed. Link to comment Share on other sites More sharing options...
optic Posted August 28, 2016 Report Share Posted August 28, 2016 Butcher 50 roos with the same knife. and only ever use a steel to keep them going. My field knifes only ever get the steel, unless im using The havlon. Ipch can correct me if im wrong. I dont think we have had to sharpen a knife, since they were sharpened in the first place.????? Only ever get a run over the old steel. But it is a gooden. And old x 18 inches long. If what you have works for you and gives you the result you want. Tell em to bug out. Link to comment Share on other sites More sharing options...
shortcut Posted August 28, 2016 Report Share Posted August 28, 2016 I've had one or two knife snobs riducule me for using a steel from my missus kitchen knife kit. I have always achieved shaving sharp edges so thought these guys were just being twats. What do you use and why? Is there a preferred field option to keep that edge while cutting meat from successful hunts? I agree, they are just being twats. Link to comment Share on other sites More sharing options...
deewayne2003 Posted April 18, 2019 Report Share Posted April 18, 2019 I've tried just about every sharpener I can get my hands on and found that diamond oval steels work best for me between stone sharpening. https://www.amazon.com/Wiitek-Diamond-Sharpening-Sharpener-Professional/dp/B011NRQR####/ref=sr_1_9?crid=2C61AEMQBGWOY&keywords=diamond+stick+knife+sharpener&qid=1555598123&s=gateway&sprefix=diamond+stik+knife+%2Caps%2C183&sr=8-9 At home I use a 12" one with a light spray of cooking oil to lube it, while hunting I'll have a 6" in my pack and just dip it in water. Link to comment Share on other sites More sharing options...
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