ghetto style knife sharpening

[renepotvin]

As I say in this video, I use cheap knives. They don't sharpen easy and I don't usually care all that much. I mainly use them to brain fish... but then I would enjoy having a sharpish edge once in a while.

I tried many things and found this quick solution :

YouTube

[Dbrown]

Thanks. I'd be nervous and wouldn't want to do that on one of my nicer knives, but i am looking forward to trying on one of my knives I don't really care about.

Thanks for posting. Raining and nasty here in Fl today this weekend. So going to be a weekend of playing around in the garage. Teaching my son how to change spark plugs and oil today in truck, so will take Dremel to knife as well!

[renepotvin]

well, if you are home go for the belt sander if you have one. This is my travel alternative. lol

[asianspearo]

Now, why didn't I think of THAT!

Of course, some of the best ideas are the more simple ones. Thanks for posting, Rene! C'est bien fait.

Di Au

[Marco]

Haven't you ever sharpened a knife un the broadwalk? I did!

[manoa matt]

I use a similar knife made by Dexter. Looks similar, but the handle is bright yellow and there is a bigger tang to keep your hand from slipping up onto the blade area. It goes for around $12. The shop I buy from sells a slightly smaller blue handle version that looks exactly like yours. I'm going to guess its the same stainless as your knife. I've never had trouble sharpening and getting a nice edge with conventional stones. Sometimes I'll use a wet stone grinding wheel which makes the process a lot faster and easier.

The one thing to watch out for on those types of knives is the corrosion that typically occurs where the blade is embedded in the handle. The plastic does not create a watertight fit against the steel therefore saltwater gets forced in under pressure when you dive down. Rinsing the knife in freshwater won't get it out. You may go to brain a fish one day and the blade will break off right there. With the amount of corrosion on your knife, and the inexpensive cost of a new one, I'd keep that one on land and buy a new one. Smear a good silicone sealant at the blade to handle interface and you can prevent the corrosion from even starting on the new knife.

[renepotvin]

oh dude, that's a million times better than my chinese copy of the Frosh knife!

[manoa matt]

Rene, here is a source: https://www.restaurantsupply.com/dex...3-0180561a093c

When I get a chance I'll take a few photos of how I set up the sheath to accommodate the typical rubber arm/leg straps. While the sheath grips the knife I don't trust it to hold it securely enough, so I have a bungie through the hole in the handle and loop it up over the tip of the sheath like how the Riffe knifes are configured. To me this is the best way to retain and deploy a dive knife. No small buttons and springs to corrode and break or not engage.

[Mikel_24]

If anyone is thinking about a dedicated portable sharpener, have a look at the WorkSharp sharpeners (small belt grinder meant solely for sharpenning).

If you don't have a dremel-like tool, you can always get a nice edge in pretty much anything with a computer mouse pad and a few sheets of wet/dry sandpaper.

Lay the mouse pad or equivalent semi-hard foam on a flat hard surface (say table top), then lay the sandpaper on the mouse pad (some masking tape helps), lay the knife bevel flat on the sandpaper, raise the spine a little bit and drag the edge (edge trailing).

Alternate sides and starg going up in grits once you create a nice burr and you will create a convex grind in no time. If the sandpaper gets worn out, replace. No use going any higther than 400-600 grit. Polised edges seem to glide over some surfaces.

Mikel

[fishfan]

If you don't have someone local, a lot of commercial restaurants in DC, VA and MD http://www.grindingco.com/home.html them here. I take my kitchen knives in on a regular basis.
$3 a knife for professional work can't be beat!

http://www.grindingco.com/home.html

[StukNotAnchored]

https://www.youtube.com/watch?v=zleVA9yxdm8
Works.

[Mikel_24]

Originally Posted by StukNotAnchored

https://www.youtube.com/watch?v=zleVA9yxdm8
Works.

Frosted side of glass is abrasive only to some extent, which means that if you don't have already a decent edge on the knife, it will not work that well. It is more a hone that a sharpening stone. You could spend a whole week there and still will not remove enough metal to be noticed.

Something that is much more abrasive is the bottoms side of a ceramic mug (non shiny, that is). Ceramic is harder than steel and much more agressive than glass. Start rubbing the edge of a knife on it and you will soon notice how the ceramic gets dirty with metal particles.

One step rougher (or several) would be to use a ceramic flower pot...

Mikel