ltimate broadhead sharpening

[calgarychef1]

Well, I started wood carving.........so I bought a grinder and special wheel to sharpen chisels on. Sharpened my chisels very nicely, so I tried the kitchen knives-nice also. Then sharpened my field knives-once again scary sharp. The only thing left was broadheads--wow even the el-cheapo Ted Nugent heads are now sharp. Anyone wanna come over and give it a try is welcome.

The chef

[crazy_davey]

What kind of grinder and stone are you using?

[Mikey]

ya the sharpener on the back of electric can openers works too .... LOL ...well maybe not ...


ya same ??? as Davey

[othmar]

All my knife, chisel and broadhead (Magnus) are sharpened with a Japanese sand stone. I found they hold the edge much longer and it does not take as much steel away as an electric sharpener.

On my meat info website is a small tutorial how to sharpen knives properly: http://members.shaw.ca/masterbutcher/meat_cutting_tutorial/tools.html

[calgarychef1]

It's a hard rubber wheel impregnated with abrasive. I've used a lot of sharpening methods over the years being a chef and all...I can say for sure this is the best by far. Doesn't take much material off because it's fine not because it's electric. Doesn't overheat the steel and soften it. you can put your fingers on the wheel if you want, it's that gentle. The wheel doesn't wear fast and lose it's profile.

It's just damn good that's all

[calgarychef1]

Iltimate??????????? I musta been drunk. Oh well I can't always hit the right keys. I might add....I've been using Japanese water stones for a very, very long time I usually use a combination 1000/4000 grit for my knives and it does work well. Doesn't hold a candle to this new wheel though.


the chef