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How to Sharpen Your Tactical Knife

By: Dean Gammell There are various ways of sharpening a knife but it is always wise to remember that handling knives can be inherently dangerous. When sharpening knives, it is wise to maintain safety. Keep fingers, toes and all body parts from the knife’s sharp blade. When using knives, pay attention and stay safe. With the numerous functional knife sharpeners available, knife sharpening can be a simple procedure. Ensure that common mistakes like failure to establish new edges, uncontrolled bevel angle and making the bevel rough are prevented.

Firstly, pick the right angle for sharpening the knife. In case one already knows the angle that the knife was sharpened at, then sharpen using that angle. If the angle used previously is unknown, consider asking the manufacturer or alternatively make inquiries from knowledgeable knife shops. Choose angles of 100 to 300 per each side. Shallow angles result in sharper edges than last for just a short while. Steep angles like 200are the best choice as they last longer. Always select angles matching the knife’s use. When selecting a sharpening system, ensure it offers a mechanism for edge guide supporting at least different angles.

To control the angle for the knife’s edges, it is wise to use a guide for angles or else the user will be required to control angles using hands. This is hard as it will require a well-rounded angles perception. For symmetrical edges, sharpen a knife by moving it over a lubricated sharpening stone in an opposite direction. This gives room for the formation of a purr on the stone prolonging its life. Go on sharpening using the same angle until the grind reaches halfway through the knife but the grinding must not be precise, estimation can be made; scandi grinding and chisel grinding is best for one-sided edges.

Then turn over the knife to file the other edge of the knife until a new sharp edge is created. The simplest way of determining enough metal has been removed is by sharpening until a burr is raised. Burr is a feature naturally formed by steel when a single bevel is sharpened until another bevel is met. It may be very small to see but it can be felt by the hands when it scrapes the thumb. Do this by stroking away the knife’s dull side towards the sharp side using the edges. Fine sharpening stones generate smaller purrs.

If enough metal is not removed in order to create new sharp edges, some dull edge will be left in place. Dull edges or blades with nicks reflect light from the blade’s edge. A knife with a sharp edge does not display bright spots when held under bright light. One may be required to get rid of enough metal from bevel sides in order for the edge to stop reflecting light. Turn the knife again and sharpen the blunt side in the same fashion as previously stated. Always remove the emerging burr through making a cut into a fine stone known as a hone.

Article Source: http://www.myarticlexposure.com

For quality Knife products visit www.sharphuntingknives.com for a wide selection of Tactical Knives and Combat Knives

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