Privacy guaranteed - Your email is not shared with anyone.
Separate names with a comma.
Discussion in 'The Okie Corral' started by OregonG20, Jan 11, 2018 at 7:37 PM.
New Wusthoof classics are 14 degree like razors
Like it. I've never seen much use for a serrated edge blade, other than cutting bread, tomatoes, and cooked steak. And it's tough to sharpen them.
razor sharp,or its useless.
My daily carry for 25 years has been an Emerson cqc7. Hard use....but only cutting. Learned to make it....very sharp. Keeps me from learning other shapes/steels....because it works for me
This thread reminds me that I need to sharpen two knives I dulled up a bit butchering hogs. A Benchmade Griptillian and a Spyderco Endura.
In general, the harder/tougher steels hold an edge longer. Of course they take more time to sharpen as well so no free lunch.
I'd look for something with S30V or 154CM steel like a Spyderco Military or a Benchmade Griptillian. The Spyderco has a generous handle, one handed operation and enough blade for just about every task. The Benchmade is a bit more affordable with similar traits.
You can search for less expensive makes and models but both of those choices would serve you well.
Like every old guy I have a box full of "This is the one", knives. That said, my old Case Stockman remains my constant companion.
I USE A ONE INCH BELT SANDER, VARIOUS GRITS, DEPENDING ON DULLNESS OF TOOL. MIGHT START WITH 150 AND FINISH WITH 800 GRIT. STROP WITH LEATHER BELT COVERED IN WHITE COMPOUND. LIKE MY KNIVES, HATCHETS, AXES AND MACHETES TO BE HAIR POPPING SHARP. JMHO, YMMV.