Knife Sharpener

[KellysEye]

Don't know if you do this but you should put machine oil on the stone before sharperning and keep it oiled. Hence oil stone mentioned above.

 

[AntarcticPilot]

Hi all,
in the same style as the first sharpener shown in the second post video, I have been using a "LANSKY" knife sharpener for years now and, as a hunting and survival knives collector, am very happy with it. (my favorite, a german hunting knife has a real Damascus steel blade and my trekking one, a Ontario TAK has a D2 steel blade and I get the best results with this sharpener).I carry the kit with me on treks all the time and recommand it... as you cannot get the wrong angle for your stones (5 of them). Cheers, Al

Warning - this is pedantry!

We don't know how "real" Damascus steel was made. We have a good idea, but no-one has been able to replicate all the characteristics of the steel that made Damascus famous in the Middle Ages. It is probably connected with "Wootz" steel from India.

What you probably have is a pattern welded blade that replicates the surface appearance of a Damascus blade. This is probably far better than a Damascus blade - but the metallurgy isn't the same.

OK, pedantry over!

 

[al.carpenter]

Warning - this is pedantry!

We don't know how "real" Damascus steel was made. We have a good idea, but no-one has been able to replicate all the characteristics of the steel that made Damascus famous in the Middle Ages. It is probably connected with "Wootz" steel from India.

What you probably have is a pattern welded blade that replicates the surface appearance of a Damascus blade. This is probably far better than a Damascus blade - but the metallurgy isn't the same.

OK, pedantry over!

sorry, did not mean to be pedant, just to point out that these two types of steel, (especially D2 steel) are really hard to sharpen and the "Lansky" is the best sharpener I ever used for it. You are probably right about the adjective "real", I should have said "Damascus type of steel of unknow origin"..... my apologies... Al

 

[AntarcticPilot]

sorry, did not mean to be pedant, just to point out that these two types of steel, (especially D2 steel) are really hard to sharpen and the "Lansky" is the best sharpener I ever used for it. You are probably right about the adjective "real", I should have said "Damascus type of steel of unknow origin"..... my apologies... Al

It is me being pedantic, not you; no need for an apology. I am sure 9 people out of 10 would call what you have "Damascus steel". I just happen to take an interest in the development of technologies like this, and sometimes like showing off my knowledge!

 

[al.carpenter]

It is me being pedantic, not you; no need for an apology. I am sure 9 people out of 10 would call what you have "Damascus steel". I just happen to take an interest in the development of technologies like this, and sometimes like showing off my knowledge!

then, for your very own interest, my blade is made of 192 layers of steel 1095 alternated with UDDEHOLM steel 15N20 . Hardness: 59 - 60 Rockwell. Cheers and sorry to the others if this is off subject....

 

[ostell]

Use a Kitchen devil sharpener. Had a catering business and this used to keep the knives sharp with a couple of draws across it.