Bit Grit
Bit random, but... How sharp will a 1000 grit whetstone sharpening stone get a stainless steel survival knife?
I've been using a northland survival knife for a number of years. I've only ever really used a pocket sharpner to keep it sharp as it is small, light and tucks away in my belt order a treat.
But, although the sharpner is very good, and I get a nice edge on my knife, which will then happily cut through wood, meat and bone easily, I would like to get it just that little bit sharper.
I'm looking at possibly getting this: http://www.johnlewis.com/230394725/Product.aspx
Chefs or knife experts opinions would be very much appreciated ![]()
I'm also getting a Ka-Bar which is made out of 1095 Steel.
Stainless steel is an alloy and this is what makes it stainless.Stainless steel is a very good product for many purposes, but it has some limited mechanical abilities, and sharpening is one of them.
The knife that you have, if it's of good quality will be made from a stainless alloy that is suitable for knives.
Stainless steel comes in different qualities e.g your stainless kitchen sink is made from a different alloy to that of your knife.
You can try and hone your knife with a diamond hone this may give a slightly finer edge but it probably won't last. Diamond hone meshes are measured in microns,so go for a hone that a carpenter would use for fine-honing chisels.If the blade is slightly magnetic, then stroke the blade with a magnet or keep a magnet on the blade when stored, this will help to keep the edge. If you really want a good all-round knife go for a non stainless, the very best is a Damask blade, but such a blade will not only cut what you want it to cut, it will also cut a reasonably large hole in your wallet.
P.S Those people that have given Vicky S and I negative strokes, KNOW nothing about alloys, get wised up people, go to school.
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