Has the steel that Victorinox uses gotten cheaper over the years?
I have an excellent knife sharpener that gives a razor edge on other knives but not on the Swiss Army knife.
Andy
Has the steel that Victorinox uses gotten cheaper over the years?
I have an excellent knife sharpener that gives a razor edge on other knives but not on the Swiss Army knife.
Andy
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Curious I tried to put a sharp edge on a Swiss army type non Vitorinox and put it through the electric stone one in the kitchen which does a decent job on my kitchen knives and then through a ceramic sharpener I use for my hunting knives and neither put a razor sharp edge on it.
Of course there is this Vitorinox video for you:
Saw the video.
What a long involved process.
And they did not showing it cutting paper. :-)
I saw in another post that they went to a steel that was rust proof.
Maybe that steel holds less of an edge?
Cuisinart makes excellent knives. I have a large one that holds a great edge.
Andy
I used my bench grinder.
It gave it a decent edge.
Andy
Honing compound for the polished razor sharp edge : ie straight razor. or fussy people's planes / chisels :-)
Pocket knives are a very personal thing - a double-sided diamond hone would keep most people happy ..
Search for 'scary sharp'. I use a piece of plate glass that I picked up at a glass shop and Wetordry paper. Just wet the paper and that's generally enough to hold it in place on the glass without any glue. A hardware store variety pack is good enough but you can get find it out to 5000 or 7000 grit at auto stores.
I've got a Victorinox that I found but I've never sharpened or used it. I'm not big on stainless steel and that's what the 'inox' comes from. Some of the alloys aren't bad but others are close to impossible to sharpen.
I have a similar sharpener. It does a great job on most steel butcher knives, but is terrible for stainless steel.
My Father was a butcher, and I have some of his old stone sharpeners. They also do a good job sharpening regular steel knives, but not so good for stainless.
My problem with the stone sharpeners, is that they wear away the knives over time.
Fred
I cringe when I hear my wife using our stone sharpener in the kitchen. A nice boning knife is starting to look like a toothpick. What should be done is the honing steel should first be used as initial dullness is slight folding of the edge. If stone is needed, a quick swipe is probably all that is needed.
My two Buck hunting knives maybe over 40 years old look practically brand new. They do not get used often but after use I might give them a slight touch up with the ceramic sharpener. They are sharp enough to shave with.
To me the Swiss army knifes are nice to have and get by with in a pinch. 2 1/4 folding blade is not going to give excellent service and is only for occasional use.
Good video.
Andy
I have wet/dry sandpaper, the dark stuff, glued on flat blocks with rubber cement. I used those sample flooring squares they give away free at Home Depot or 25 cents at Lowes. The grits are 220, 400, 800, and 2000 right now. They did a nice job on my pocket knife, I'll see how they work on my Swiss Army knife.
I use a number of methods.
I have bench hones (Soft and Hard Arkansas from Dan's and a Fine hone from Spyderco) and I use those sometimes. Or I use a Spyderco Sharpmaker.
I also have a set of paper wheels on a bench grinder and that works really well too. (And yes, the bench grinder is electric so I guess all bets are off...) :-)
In between sharpenings, I use a smooth steel from Razor Edge Systems to maintain the edge.
The Lansky sharpeners should also do a fine job on a Victorinox blade.
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