Author Topic: Manual Knife Sharpener  (Read 6026 times)

Offline hickory n Steel

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Re: Manual Knife Sharpener
« Reply #15 on: February 25, 2021, 11:35:59 PM »
ceramic rod models clog up too easily and are hard to clean.

If a ceramic rod has a fresh open tooth, they're the ticket to a razor sharp edge. And while they are in deed a pain in the ass to clean..................you need to know the "trick" and then it becomes a simple 30 second job to open up the "tooth". Elroy posted the secret before. Would like Elroy to repost the procedure or do you wish to go searching ?

Piss on that

Read and learn

https://garagegazette.com/index.php?topic=1012.msg10177#msg10177

It works so well no one responded. Try it. you'll like it.

Something else to aware of, Rods come in different grits / qualities so selecting the appropriate "stick" has a big influence on the quality of the edge achieved. You can tell you're in the sweet spot when the blade drags on the "pull". Get your geometry right, tilt the blade slightly steeper and all it takes is one firm pull and each side and you're "shavin"
Standard ceramic rods are great, I was talking about the pull through sharpeners that have 2 little crossed ceramic rods.

I've had good luck soaking them overnight in CLR, but they just clog up way too quickly unless you're just using it once in a while for minor touch up in the field or something.
Always lookin' to learn