I sharpen mine with the guided work sharp knife sharpener. Easy to use!I really want one of these...but I’m horrible at sharpening knifes on stones. Can you use a “smith’s” sharpener to get a quick edge on these or will those ruin the blade? My idea would be to use that as needed throughout the season and at the end of the year send it back into Brad for a real edge. Is this a bad idea? Brad, thoughts?
Hey there--We offer free sharpening so feel free to ship it back. It should hold an edge for a long time.Maybe I just need a professional to sharpen mine, it goes dull real quick.
That's a great idea and definitely a good option. Our knives are super easy to sharpen with a ceramic rod, set of stones or anything else you normally use to sharpen. The worksharp belt sharpener is my favorite all purpose home sharpener, but honestly with a little bit of practice and the proper sharpening (i.e. maintaining the proper bevel angle, starting out with a slightly coarser grit and working your way to a finer grit) you should be able to easily sharpen any of our knives.I really want one of these...but I’m horrible at sharpening knifes on stones. Can you use a “smith’s” sharpener to get a quick edge on these or will those ruin the blade? My idea would be to use that as needed throughout the season and at the end of the year send it back into Brad for a real edge. Is this a bad idea? Brad, thoughts?
Hey there--We offer free sharpening so feel free to ship it back. It should hold an edge for a long time.
Not sure what is going on but I'd love to take a look at the blade if you are OK with it. Lots of things impact edge retention including how the operator uses it, but we have so many people, including me, that have cut up a lot of elk with them I'd like to make sure the edge angle is where it needs to be. It sounds like you were doing everything right. I just completely butchered a mule deer with my carbon including de-boning, caping and everything and my Carbon was still sharp enough to do another deer (but definitely not as sharp as when I started).Brad, I had the same experience. I got an Argali and it didn't make it through a half elk- I was butchering with a buddy. It was really great at first. But by the time I was 2/3 done I was cursing the thing. It wouldn't cut anything. My buddy did use it a little on the caping, and I'm assuming that dulled the edge. But I was definitely disappointed. I wasn't prepared with a good honing option cause I expected to get though one animal without needing it. And I was trying to be careful not to dull the blade on bone, socket and the like.
I really like the ergonomics, and the blade size- really well conceived knife. But the sharpness retention was a real bust for me. I got it real sharp on my worksharp at home, but do you recommend a honer?
I'm going to use it on a whitetail or two this December before I form a lasting opinion on the knife.