How to sharpen a hunting knife – photo, video.

Getting out to nature, and even more so, before the hunt, you should always make sure that the knife is not blunt. With a blunt weapon, you cannot go far, but you still need to know how to properly sharpen a knife. This process takes a certain time, besides it is necessary to take into account the type of steel from which the tool is made in order to effectively sharpen it.

  • How can you properly sharpen a knife?
  • 2How to properly sharpen blades of different steel
    • 2.1 Damask steel
    • 2.2Bulled steel
  • 3How to properly sharpen a hunting knife

How can you properly sharpen a knife?

How to sharpen a hunting knifeTo sharpen knives, you can use these devices:

  • Grindstone

Sharpening bars vary in material and grain. The strongest grinding stone – with a diamond abrasive, sharpening knives faster than other materials. Also there is a ceramic grinding bar, and “solid”. According to the grain, they differ in small, medium and high degree. It is impossible to sharpen knives with high quality, using stone of only one degree of grit, you should always alternate them. To prepare a stone for work, it is necessary to remove small chips from it, which remain on its surface after sharpening. To do this, moisten it with water from the sprayer. Diamond grinding stones always require wetting.

  • Sharpening machines (electrical and mechanical)

Sharpening tools produced on a special machine with abrasive discs. The blade should be evenly pressed against the abrasive wheel at an angle of 25-30 degrees at minimum speed. At home, such a procedure is difficult to do, and if you use the machine ineptly, you can ruin a knife.

Special electric sharpener is a very convenient tool. She herself selects the desired angle of sharpening, suitable for any kind of blade – scissors, knives, screwdrivers, etc. With it, you can sharpen fragile ceramic knives.

  • Musat

This is a spike-shaped, cylindrical tool with a handle made of metal, ceramic or diamond coated. When sharpening this tool you need to properly hold it, namely: musat should rest against a wooden surface. The knife should be pressed with a blade at an acute angle to the musatu near its handle, then with an energetic movement lower it to the end of the musat. The same should be done with the other side of the blade. The movements are made in an arc, sharpening from the handle to the end of the blade. It should be borne in mind that sharpening a blunt blade with musat will not work, with its help you can only level the edge of the tool.

  • Grinding set

How to sharpen a knife bar

How to sharpen blades of different steel

Knives of the best metals, Damascus and damask steel, are not sharpened like tools made of ordinary metals. But how to sharpen such knives?

Damascus steel

Knives made of Damascus steel can not be sharpened with the help of grinding machines. Only manual sharpening should be used, because otherwise the tool will lose its unique properties, which are caused by the mixing of hard and soft steel grades in its composition. Before you sharpen the blade, you need to determine its hardness: the sharper the edge of the blade, the harder the metal. Sharpen Damascus knife only need along the blade, using a fine-grained grinding stone with a gradual transition to “velvet” sandpaper.

Damask steel

The blade of damask steel must be sharpened with a wet sprat, first of coarse grain, then fine, in the final finishing is carried out on ceramics. The correctness of the process of sharpening damask steel can be viewed on the video.

How to sharpen a hunting knife

For sharpening hunting blade, there are various ways. Consider two of them:

  1. For the implementation of the first method, you will need: a grinding block, a finishing belt, and a polishing paste. The surface of the sharpening bar should be placed at an angle of 10-15 degrees relative to the side surface of the knife blade. This will help to achieve the ideal sharpening angle, which is 35-45 degrees for hunting blades.

Perpendicular to the direction of the cutting edge reciprocating movements are performed. In this case, the sharp edge of the knife will resemble the saw teeth, the dimensions of which will be directly proportional to the grinding bar abrasive. Sharpening the blade, it should be done slowly, from the handle to the end of the tip and back. Both sides of the blade are sharpened in turn. If the blade has not been sharpened for a long time or has been sharpened unsuccessfully, it is necessary to press the knife more strongly at the beginning of the process. As the required angle of sharpening is achieved, the clamp changes to a weaker one.

After that, you need to give the blade even more sharpness. This will require a belt and polishing paste. The blade with the entire surface is applied to the highly tensioned belt, then begin reciprocating movements so that the belt is perpendicular to the direction of retention of the knife.

Sharpen the knife correctly.

  • For the implementation of the second method, you need lemon peel, sandpaper with fine abrasive, whetstone.
  • Before you properly sharpen a hunting knife, you must check the hardness of the metal from which it is made. To do this, you can use the files, holding them on the blade. The hardness of the blade is normal, if with a weak press the file will simply slide along the blade, and with a strong press it will slightly cling steel.

    Next, you need to take a few grinding stones with different grain sizes (usually used from three to five of these stones). During sharpening, all grinding stones are used consistently, starting with the most coarse-grained, and ending with fine-grained. To make the knives sharp, you need to choose the correct sharpening amplitude. The movement of the grinding stone should be directed against sharpening the blade, maintaining the average angle.

    The final grinding of the blade is made with sandpaper. The blade is ground by moving “from itself” across the tracks left by the grinding tool. Grinding is performed until even the slightest traces of sharpening become invisible. Again, it is important to observe the correct angle of sharpening. After that, the blade is wiped with lemon peel to give strength to the knife surface.

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