how do I keep a knife sharp?

[signalman]

All,

I apologize if this has been discussed previously. I received a knife, fork, and spoon combo this past Christmas and in trying it out found the knife to be rather dull. What is the best way to go about sharpening it? Thank you, in advance for your help.


Regards,
Jay Roger

[Old Reb]

I use a whet stone.

[Silas]

You cannot be serious. Look in a Cub Scout handbook.

[signalman]

This was not intended as flame bait. I do however see the error in my question, I was not specific enough. I read previously, on another forum of the use of a wet stone and its lack of effect on a carbon steal blade. Before I attempted the same procedure I thought I would ask for further advice. Thanks again.

Regards,
Jay Roger

[JimKindred]

Jay,

What grade of stone were you using?

[Old Reb]

Jay,
Carbon steel should sharpen if done right and using the proper stone. I prefer and Arkansas soft stone. I found this web site that might help. If it mentions any non period techniques, disregard them, and stick with the basics. Knife sharpening with a whet stone has been around a long time.
http://www.knifecenter.com/knifecent...instruct3.html

[Clark Badgett]

What kind of carbon steel? There are many different kinds. Just as an example, there is cold/hot rolled steel which is technically carbon steel, but the carbon is present in such low percentages that it will not heat treat unless you case harden it. On the flipside, files are made of carbon steel that has so much carbon that they harden to the point of brittleness, drop one on a cement floor and there is a very good chance it will break. Your knife is more than likely somewhere in the middle and it can be easlity sharpened even with a rock if need be. Just remember to check the edge everynow and then as carbon steel knives dull quickly under heavy usage. Personally I consider these type knive to be the perfect utility blades.

[Frenchie]

You cannot be serious. Look in a Cub Scout handbook.

Speaking of which, an old Boy Scout trick is to use the unglazed ring on the bottom of a ceramic mug to "dress up" the edge. I know ceramic mugs should be scarce at authentically-oriented events, but ask around, you might find one, and assure the lender that the knife will do no harm to the mug.

Yours, &c.,

Guy "Frenchie" LaFrance

[Foggy Bottom Jim]

It's not period, but Spyderco makes a nice Triangle sharp maker which sets the stones up easily into two grooves for the correct angle. Then, it's relatively easy to put a decent edge on a blade by stroking it down both sides of the stones. Just don't take it to an event! I have one of those combo tools too and like it a lot for vittles. For any real cutting, I rely on my period stly pocket barlow.
Hope it helps!
Jim Reynolds
Sykes' Regulars

[signalman]

All,

Thank you for your assistance. I have not actually tried to sharpen the knife as of yet, consequently I have not picked a grade of stone. After reading all your responses and doing a bit of other research I think I will go with the Arkansas soft stone, sharpening by hand.
Mr. Yearby, thank you for posting the link to the knife center website.
Once again thank you.
Regards,
Jay Roger