Knife Maintenance Tips

Here's a tip

Don't do what Donny Don't does and Donny Don't doesn't get his knives sharpened.

Don't be Donny. Don't Be Dull. Be Sharp.

Donny Don't doesn't do this:

Convex vs. Factory Edge

There's much to debate about this topic. In theory, the blade geometry of a convex edge offers more support on each side of the edge, helping maintain it's sharpness for longer. Because the blade geometry supports a stronger convex edge, you can sharpen it at a lower degree of angle and support the edge. All that being said, this is on a nano-microscopic level.

Sharpening on a Stone

Keeping a consistent angle is just as if not more important than the degree of the angle itself. If portions of the knife have a wider angle, it will slow down when cutting through objects. An easy way to test your work is to slice through a piece of paper. If the knife slows down or catches and tears the paper at a certain point, then the angle is likely off a bit in that area. An angle cube can help, but practice makes perfect.

Stropping your Knife

Once a knife is finished sharpening on a stone or sanding belt, it leaves a burr on the pinnacle of the edge. This a microscopic steel run-off from grinding the edge of the blade. You can work with the burr and the knife can cut near razor sharp, but that burr will roll over on the edge quickly and dull the blade. Gently running the edge of the knife along the leather surface at the sharpening angle a few passes on each side will remove this edge. If you rub diamond polishing compound into the leather, then it will give a clean mirror polish to the edge. This is when you can take a knifes edge from hair shaving sharp to hair whittling sharp. I can demonstrate this to you in person, but we'll have to use one of your hairs, as I'm afraid mine won't grow back.

Knife Maintenance Tips

Here's a tip

Convex vs. Factory Edge

Sharpening on a Stone

Stropping your Knife

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