Friday, November 13, 2009

How Do I Sharpen a Bowie Knife?

By Dylan Sabot

Sharpening a Bowie knife is much the same as sharpening any other knife. However, you will need to know how to go about the process in order to achieve optimal results. What process should you follow? Actually, you will have some choices to make before you even get started with the sharpening process. What is your first decision? First, you will need to determine what sort of sharpening system you want to use. Do you want to use a system that offers you edge guides? On the other hand, you might prefer to use a simple whetstone and control the angle of the edge yourself. This is an important consideration and should not be rushed.

First, you'll need to determine what angle the blade is currently sharpened at. This is an important consideration, as changing the angle will have detrimental effects on your sharpening. Most sharpening systems (commercial gadgets) have variable angle adjustments (at least a couple of different angles).

Next, you will need to find an angle guide, if your knife sharpening kit does not include one. If you are unable to do this, you will need to know how to control the angle of the blade on your own. This will require a firm hand and a good eye. If the angle of the knife blade changes during sharpening, the edge will not be suitable for much. You should also have a high quality whetstone for the sharpening process, as well as the proper lubricant (some stones come with oil, or you can purchase the oil at your local sporting goods store). Never sharpen a knife if the whetstone has not been lubricated.

Holding one side of the blade against the stone, draw the knife either heel to tip, or you can grind it in circles over the stone (some knife owners prefer to use two stones, a coarse one and a fine one). Once you have raised a burr on the blade's edge, you should flip the blade over and repeat the process until there is a burr along the entire edge of the knife blade.

Choosing the right sharpening system is incredibly important. Without a good system, your knife will not have a sharp edge, which can actually be more detrimental than a very sharp edge. Also, remember that you need to sharpen both sides of the edge, if you are using a single-side sharpener, in order to remove the burr and hone that edge appropriately. - 16887

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