Sharpening Bowie knives need not be a frustrating procedure. In fact, while these are certainly larger than many other types of knives, you'll find that you sharpen the blades in much the same way. How should you go about doing this? What should you do or not do in order to ensure that you are able to achieve a clean, sharp, straight edge on that knife? Here, you'll learn a bit more about the knife sharpening process, as well as what not to do when sharpening Bowie knives (or any other knife for that matter).
Generally, novice knife owners opt for the all-in-one type of system, as this allows them to control the angle of the blade, without having to do so by hand. However, those more familiar with the sharpening process often choose to use a series of whetstones or a whetstone and a strop. This results in a much better edge, though it takes considerable practice before you can call yourself an expert. As a note, if you choose to go it alone, practice with some inexpensive blades before you attempt to sharpen your Bowie knife, or any other knife that might represent a considerable investment.
How do you sharpen Bowie knives? First, you'll need to purchase a whetstone (or the aforementioned all-in-one system). The size of the stone is actually up to you. However, you will need to make sure that it is comfortable in your hand. You will also need to determine what sort of lubricant to use. Some knife owners prefer to use oil, while others prefer water only. Some knife owners actually don't use any type of lubricant, but clean the stone between each sharpening with either an abrasive cleaner or a strong chemical cleanser (this will depend on whether you choose a synthetic whetstone or one made of real stone).
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.
Author Resource:
Dylan Sabot is the owner of an online bowie knife store featuring sog bowie knives . Additionally, Dylan is also the President of a specialty butane lighters store.
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