I’ve never had to buy a sharpening stone before. In the past when a knife has been dull I’ve had the luxury of a wet stone, belt sander..etc. Sharpening was a matter of a couple of min at the bench and we were good to go for the season. A small wet stone for touch up work was all that was needed.
Fast forward to now. I’m not on the farm anymore and I get to experience the joy of picking up my own equipment. Not that it’s a bad thing…it’s just a shitload cheaper to use the old man’s tools. This past Sunday I picked up Smith’s Diamond Sharpening Stone from Scheels for 20 bucks. I wanted something of decent quality, but it also needed some type of hard case so it didn’t break when I carried it around in my back pack. From looking at the package, this item fit the bill perfectly…but would it sharpen my knives?
I have a little bit of a variety of knives. I have a pocket knife from buck, then two hand crafted knives. one uses a commercial blade and one is completely hand crafted from start to finish (by my old man). I used the stone on the buck knife first. The buck had a very good edge on it from the factory, so I don’t know that I’ve ever sharpened it. The stone has two sides, a coarse side and a fine side. Obviously if your knife is extremely dull, you cut it on the coarse side, then finish up with the fine side. For the buck, I went right for the fine side. In just a few swipes I found it virtually as sharp as the day it came from the factory. At this point, I was satisfied the sharpener fit the bill and would do what I wanted it to…not impressed mind you…just satisfied.
Later on that evening I decided to put an edge back on all my knives. I grabbed the hand made knife with the commercial blade. The steel is this is just like a regular high quality hunting knife you would buy from the store. The metal is stained a bit from being in the sheath (I’ll polish that out next time I go to the farm) but the edge has always been good. It’s about a 5-6 inch blade. The handle is made of deer horn that curves back in to your palm as you hold it. My dad used to make cases for the guy that built these knives. One day I made a comment about really liking the style of this one and the old man bought it for me.
I slapped this knife to the stone for a little bit, then tested the edge. It seemed to be sharpening only 1/2 the blade. I switched up my technique a little bit and tested the edge again, perfect. It took me a little bit to get use to the need for a long complete stroke instead of small circles that I use on a wet stone. When I switched from the circles to full length strokes the edge was on almost instantly.
Then came the real test of this pig. The knife I use the most is the one my old man made for me. He used a torch to cut the shape of the blade from a drill disk. He used horn and leather to build the handle. Given this knife hasn’t been through a commercial tempering process, the edge on it is a little finiky. It takes a bit to put one on there, but it lasts for a long time. I decided to start grinding this one on the coarse side, then flipped it over to fine and ground that out a little. It didn’t take long at all and this one had a good edge on it too.
After putting this stone through the gambit of blades, it seems like a pretty damn good little tool. The key to this little bastard though, is the technique used for sharpening the blade. If you use the proper technique, it takes no time at all to finish up an edge.