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Discussion Starter · #1 ·
I am tired of dealing with poor knives and sharpening systems. I have a GATCO diamond sharpening system but don't know what angles to sharpen the knives at it doesn't sharpen the knives well at all ( might be operator error). I need suggestions on decent priced skinning knives, meat cutting knives ( I use a fillet knife) and their preference of simple sharpening system.
 

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Rather than do this all over again it would be faster to read this.

There is a link there in my post that will help.

Sorry to say this but I think the problem with your system might be the operator.

The choice of angles also make a big difference in how long a blade will hold an edge.

As to manufacturer--it depends a little bit of what you want--if you want pretty thats one thing, if you want functional that is another.

For function it is hard to beat good old steel--it will take an excellent edge quickly, and is easily maintained.

A good place to start your selection can be found here.
 

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I have a big fan of the lansky. It might take a while at first to get the angle right, but once you have the edge on it, it does not take long to keep it like a razor blade
 

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Hands down the best skinning knife Ive used is the Gerber Profile with Gator grip. Very sharp and easy to sharpen. Holds and edge well too and its very affordable. JMO

http://www.knivesplus.com/gerberknifegb-1795.html

For touching up the edge I use this


I only use the porcelain side the carbide side will destroy the factory edge. A few swipes across the rods and its ready to shave. I think these are only like $4
 

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I do it the old way, a good arkansas stone and a leather strap. Must be doing it right, everyone at camp says "do me a favor sharpen my knife"
 

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crazydog said:
My Dad was A butcher by trade taught all his kids to sharpen knives with an arkansaw stone , steel and a leather strop.easy to do once you learn
My dad could sharpen anything using the same methods you have listed, but unfortunately I was not a good student. I can start out with a sharp knife and render it useless in seconds with a stone. However I have managed to use a steel sharpener over the years.
 

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Take the time and learn to use the Gatco. They are as good as any of the others. I've used most all of them and they all have good and bad points.
You can purchase a complete butchering outfit for about $30 if you look around. Old Hickory made by Ontario knife, based in Franklinville NY are a good buy. Best prices i have found are on Amazon.com. 2 6" boning knives, a 7" butcher and a smalll cleaver is all ya need. They will last a lifetime.
Being a custom knifemaker, I get all kinda requests to sharpen knives for customers. most I do on a belt grinder and strop to finish.
 

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As stated earlier, a large part of your problem is probably operator error. I mean that in a kindly way. It takes considerable practice with whatever tool you use.

The Lansky with diamond stones will do well if you take some time. Avoid hard steels at first. AUS8 should work well.

If you want to try free hand sharpening, a medium India stone is an excellent beginning sharpener.

Just my $.02 worth.
 
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