Nice knife - how are you going to sharpen it? - Page 4
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Thread: Nice knife - how are you going to sharpen it?



  1. #31
    Wrangler
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    All these observations about frankensteel blades are why I like Mora knives so much. Good ol' high-carbon steel that's needs a lil' attention in keeping it both sharp and dry. They come really sharp and it's very easy to keep them that way. (I have one in my kitchen that I ordered about 8 years ago that only sees a butcher's steel once is a while, that is still hair-popping sharp.)

    Disclaimer: The fact that Mora knives are made in Sweden, as was my paternal grandfather, has absolutely nothing to do with my affection for them.

  2. #32
    Marlin Marksman
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    Quote Originally Posted by twodot View Post
    I don't own one, yet, but if I did I think sooner or later I would have to work on the serrated edge. What is the proper tool for that?
    ..
    A tapered diamond rod like a sharpening steel, the taper allows you to do different size serrations. Gar.
    Flat Top, twodot and truckjohn like this.

  3. #33
    Contributing Member
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    Quote Originally Posted by twodot View Post
    I don't own one, yet, but if I did I think sooner or later I would have to work on the serrated edge. What is the proper tool for that?
    ..
    I've found Spyderco ceramic stones work well on serrated blades.
    John...
    1881 45/70 1885
    1893 38-55 1898

    NRA Life Member
    NAF Mountaineer

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  5. #34
    Gun Wizard
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    Another coconut video....
    I grew up in coconut country... I opened and ate many a coconut with hatchets and finally machetes.... But it was more a fun challenge for a kid in the suburbs.... I never learned how to do it from a guy who makes their money off coconuts....

    It takes a suburban kid with a regular machete or hatchet the better part of an hour to get far enough into a coconut to eat anything

    Watch this video... 1 whack.... A normal filed edge won't do this.... You have to buff them on a buffer....

    Last edited by truckjohn; 11-30-2019 at 09:56 AM.
    Flat Top, cga, gunscrewguy and 1 others like this.

  6. #35
    Sidewinder
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    Soft steel for me, all day long. The knives I can work, get the most use. The Ultra-hard blades end up on shelves forever. I refuse to use "Machines" to sharpen my knives as well.
    Gareth Holland likes this.
    NRA Life/Endowment/Patron member
    Certified NRA CPL Instructor


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