How to sharpen 440C stainless

Well, what is it about "such a knife" that is giving you problems?

Sharpen it like any other knife.
 
Ok, let back up. I haven't been around knives since the 70s. At that time stainless was not popular (where I was) and I've never sharpened stainless.

Do you use any sharping tools or do they need to be specified as stainless?

Also, the edge is only sharpened on one side. Can I, Should I, create a bevel on this blade? Advantages/Disadvantages?
 
what kind of sharpening equipment do you have? Shouldnt be terribly difficult if you are used to sharpening, the serrations could be a pain, dunno as ive never had to try and sharpen them, dont even know what to use on it:confused: somebody will probably be along to comment
Looks like a good blade you got there, enjoy it
Hang around the forums alot of great people on here:thumbup:
ivan
 
Stainless sharpens the same, you will need no special tools. 440C should sharpen pretty easily.


If the knife has a chisel grind, I believe you should only sharpen the sharpened side, then lightly touch up the other side to knock down the burr.

Even the plain edge portion has a chisel grind?

The serrations are easy to sharpen, if you have the proper sharpener. The Spyderco Sharpmaker comes pretty highly recommended here.
 
Actually, I don't have a shapening tool. Consider me a complete newbe as anything I tried to sharpen in the 70s was not with an educated background. More try and see kind of thing.

So, I could use any advice at all with this.

Thanks,
 
Look into a sharpmaker or DMT diamond hones. They work quicker and are easier to keep clean than "old-fashioned" stones. (don't get me wrong, I like stones, too.)

Enjoy! And welcome to BladeForums :)
 
If only one side is sharpened use any one of these... a stone, ceramic steel, edgepro, sandpaper, etc... on the ground/sharpened side until you build up a burr or wire. Strop the unsharpened side with a loaded leather strop to knock off the wire. As for serrations:rolleyes:, I don't know.
 
I'd sharpen both sides of the chisel grind. It will eventually turn into a v-grind that way.

(It's what Sal recommends for his chisel-ground serrations.)
 
Since the knife is party serrated, a bench stone won't work that well. I have used the Sharpmaker for serrated knives and it works pretty well. Just make sure that you are sharpening the serration slowly. I do four strokes on the serrated side and then one very light stroke on the plain side.
 
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BillyBobJoeBobWilly said:
Ok, let back up. I haven't been around knives since the 70s. At that time stainless was not popular (where I was) and I've never sharpened stainless.

Do you use any sharping tools or do they need to be specified as stainless?

Also, the edge is only sharpened on one side. Can I, Should I, create a bevel on this blade? Advantages/Disadvantages?
Click to expand...

sounds like its a chisel grind, for a tutorial on sharpening them go to www.emersonknives.com and follow the instructions they have posted and ya shouldnt have any problems.

chisel grinds are a little different than a std 'v' grind but for most things they work just fine.

if it was mine i would learn to sharpen the chisel grind correctly vs trying to 'v' grind the thing with a stone which might not work too good depending on the knife & the grind, i'm not real familiar with the knife in question.

as far as the thing being 440 thats no big deal and it should sharpen up fairly easily with any std stone (a norton india or even a soft ark would be fine) it wont be like D2/M2/S30V/etc which can be a bear sometimes unless ya have a DMT diamond stone.
 
Buck makes a little pocket sharpener for serrated edges and I would just use 1000 grit sandpaper on a board to keep the blade sharp. If you want to sharpen both sides, my advice is to send it to Richard j or Siguy and have them convex it for you. Then you can maintain it with just sandpaper or strop.

There are probably other good sharpening guys here, I am just familiar with the two listed above.
 
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