How to sharpen large survival knives??

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philly b

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Dec 24, 2008
Messages
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I have a sharpermaker, and i never have a problem sharpening any of my smaller knives...

But i have NO IDEA how to sharpen my big survival knife i just got, i just cant seem to make them sharp. Should i expect it to get very sharp, or what do you guys do with your knives like this? Its really thick, gerber LMF.

Thanks
 
i use paper wheels to sharpen with. you can put an edge on fairly quick once you learn how to use them. for a thick edge i like to thin them down and convex the edge with a belt sander. check out this video of a large knife i made slicing newspaper. http://knifetests.com/kII.html. here is another knife vid http://www.myculpeper.com/rj/mrj.wmv i reprofilied a kershaw outcast that had thick edges and the owner was well pleased with the convexed edge.
 
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You can also get a cheap 1x30 belt sander from Harbor Freight and some various grit belts.
 
with a sharpermaker, does this mean i should do the 40 degree one, then the 30 degree after it? i have been doing the 30 degree by itself and havent been able to get it too sharp.

disclaimer: sorry, i know i accidentally posted this before in the general knife forum but i couldnt delete it, and decided it would be best for this forum.
 
look close and see where the rods are removing metal from the blade. mark the blade with a sharpmaker and look where the rods shine the blade. if the edge is too thick, you might not be getting all the way to the very edge. can you post pictures of how thick the edge really is?
 
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Just to throw it out there, have you used a black Sharpie to mark the edge and see where the stones are wearing metal away?
 
I think raising a burr is the key to sharpening. Big knives take more work than smaller knives, all else being equal, but the principles of sharpening remain the same no matter what the blade length.

I start off with an 8" coarse benchstone because it takes metal off quicker than my Sharpmaker and I get a convex edge by freehand sharpening, which I think is a better edge for a big knife.
 
Mtn Hawk said:
I start off with an 8" coarse benchstone because it takes metal off quicker than my Sharpmaker and I get a convex edge by freehand sharpening, which I think is a better edge for a big knife.
Click to expand...

:thumbup: I'll second that. You won't always need to use a coarse stone, of course (ho ho). Once you get the edge shape/angle the way you want it, a sharpmaker should be fine for touching up. Thumbsup on the black sharpie idea too, I use that or layout spray (can't think of the brand name offhand.)

JT
 
philly b said:
with a sharpermaker, does this mean i should do the 40 degree one, then the 30 degree after it? i have been doing the 30 degree by itself and havent been able to get it too sharp.

disclaimer: sorry, i know i accidentally posted this before in the general knife forum but i couldnt delete it, and decided it would be best for this forum.
Click to expand...

For one thing, you want to use the 30 then the 40.
 
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