I collect knives and have had a few sharpeners. I like to keep my knives as sharp as i can. What would be the best sharpener to do this? I have both serrated and straight edge blades. Most of my blades cost from -0 so i don’t want a cheep sharpener that would destroy the blade.
@Cane Toad Mutiny Yes i know a true knife collector keeps them mint condition, but for me if you own something like a knife or gun you should have it in top performance just in case you need it one of these days.

Recently, I was sharpening my favorite knife, my Uzi Bravo G10, and I noticed that on the curved portion of the blade, there was a burr. I tried steeling the burr off, and I tried a Smith quick sharpener but none of those did the trick. Any tips? Should I just buy a bench stone?
The blade of the knife is roughly 5 inches, and I have a roughly 2 inch wide leather belt. Would the belt work instead of a really wide leather strop?

I just bought an old vintage stiletto but its dull as hell. I’m wondering how to sharpen it correctly (without screwing up the blade). I have a regular kitchen knife sharpener but don’t know if I should use that. Any ideas?
No its like a long block with like a "V"shaped area to run the blade down.

I’ve been looking into the Buck Vantage knife. Originally I was looking at the Select, which has a 420HC blade, but today I went to the store and saw the Avid version which has the Dymondwood handle, and I really like it. Problem is, it has the 13C26 blade rather than the 420HC. Now, a knife to me is useless unless I can easily sharpen it myself – which leads me to ask about the difficulty of sharpening this type of steel.

I currently own a Buck Odyssey (420HC), Buck Scholar (440A), and Gerber Remix (not even sure what that steel is…) to name a few.

I’ve had a SOG SEAL Team Elite utility knife for a while now and have made pretty good use of it… however, the blade is now pretty dull (only the straight edge though, the serrations are still sharp) and it needs sharpening. I am just worried that I’ll mess up the blade if I use any old stone to sharpen it because SOG brags that their knives are made of AUS-8 steel that is heat and cryo-treated so they’re extremely durable and hard. To me, this sounds like a diamond stone isn’t hard enough to sharpen the blade and that I may need to send it in to be professionally sharpened with a laser or something. But I really don’t have that good of a clue… so do you think I can use just a regular stone to sharpen the knife or not?

I just recently bought a little bench grinder, it has two disks. One i think MAY be finer than the other, but im not certain.
I was just wondering what i could make with one. I can vaguely remember seeing something somewhere about making knives and what not, I guess it would be easy enough to sharpen a blade onto some steel.

But i was thinking more projects that would give me some better experience with a bench grinder.
What are some thing i could make, like some projects that may include using the bench grinder.

I understand fully the risks, i intend on wearing safety goggles and gloves.

Any and all info, links and videos are obliged. And don’t hesitate to email me.
I wasn’t meaning what can i make only with a bench grinder. Im not stupid, that’s like saying what can i make with only a paintbrush (no paint or canvas). I can use other stuff, i was meaning what projects can i do that involve a bench grinder as a main part of said project.

This is kind of a bizarre question, but… have you ever thought that a player wore/ wears the wrong number (considering his style, peronality, etc)?

Further Query: This is a very specific question. Does anyone here have any tips for sharpening a knife using a whetstone? I can hone one just fine with a honing steel, but to really reshape the blade with whetstones, I’m having difficulty getting good results. I’m basically asking for the equivalent to the secret of a golf swing here.
@cdn,

Hmm, maybe I’ll look into oil whetstones, but it’s probably just my ineptitude. I have water-lubed whetstones, and so far I just can’t crack the code. I’m guessing I just can’t find the "sweet spot" in terms of angle. And, considering my ignorance of technique, maybe having three stones is a bad thing. Also, the knives I use for daily cooking aren’t really that special, so maybe that’s a part of it… I have a couple of really badass folded steel handmade knives that I never use because I know I don’t know how to properly sharpen them yet with the stones. Thanks for the feedback.

I love you momma

I love you momma
when you strike with those cruel claws, leaving scars embedded in my flesh.

I love you momma
when you deprive me of food, rip the clothes off my back, mock my dancing, beat away my goals.

I love you momma
when i wait for you in the long, dark nights, vunerable to the terrors that lurk in the shadows.

i love you momma
when i sit and plan revenge in the small, damp cellar i have been forced to dwell in so many times.

i love you momma
when i think of how to get you back for breaking my heart, killing my dear brother and leaving me dead inside.

i love you momma
when i dance in the light of the moon, illuminated by hopes, tarnished by tainted memories.

i love you momma
when i wait in the cold, dirty kitchen, sharpening the knife you forbade me to use, running my bony fingers down the smooth metal.

i love you momma
when i revel in the thought of hurting you as you have hurt me.

i love you momma
when i walk up those steps i used to crouch on, clasping hold of the cracked banister that protected me from your vicious screams.

i love you momma
when i reach the top and freeze in doubt and guilt.

i love you momma
when i slowly open the door, willing it not to creak.

i love you momma
when i raise the blade into the air, puncturing your evil aura.

i love you momma
when i drop to my knees and the knife clatters beside me.

i love you momma
when i clasp my murderous hands to my fragile ears, blocking out the sound of your screams and the pool of your blood.

i love you momma

please only leave helpful comments, maybe telling me what you liked and areas of improvement. thanks!
by the way it says i love you momma twice at the top because the first one is the title

I cook from scratch a lot, so I’m constantly using my chef’s knife for everything. I’ve gotten quite good with a honing steel to keep the edge, but before I purchase a really nice chef’s knife I’d like to feel more comfortable with my ability to use a whetstone. I’ve never used a whetstone, have an idea how it works but don’t even know where to begin searching for pointers. Any feedback you can provide regarding whetstone usage, training, or even brands of good whetstones (if such a thing matters) would be greatly appreciated.

On a related note, I have a cheap chef’s knife which was never sharpened all the way to the heel of the blade. Is it possible to form this (tapered but never sharpened) heel into a blade using only a whetstone, or should I use a grinder?

Sounds lame, I know, but I’ve had a fixed blade ‘survival knife’ for years, that by now has more or less completely lost its edge (its had intermittent light use). Its about 10 inches long and the blade is smooth, but very thick on the blunt side, which importantly makes the angle of the blade (in cross section) very large compared to say, a kitchen knife. The edge is intact but completely blunt, and using a steel has no appreciable effect.
Where can I get an appropriate sharpener?