JMasson
Lil-Rokslider
- Joined
- Aug 9, 2020
- Messages
- 275
You need to get a good honing steel. Don’t get a diamond or ceramic steel, just a smooth honing rod. When you start to feel your edge degrading, take it for a couple passes on the honing rod and the edge will be good as new.I've have a few different knives (Victorinox & browning) that I'm currently using to process elk and a great way to make them shaving sharp. After a few hours of trimming silver skin and trying to cut on the cutting board as little as possible, the knives are getting dull. I'm thinking about getting a new knife that would be better steel and hold an edge better.
What steel would stay sharp the longest in this application? At this stage of processing, there are no bones to hit and the worst thing I'll cut into is a cutting board. Recommendations for a manufacturer?
It's not the end of the world, but it's just a pain to stop, wash the knife, go sharpen it, wash the knife, cut, repeat. I could go the bucket o' knives route also, but am intrigued by higher quality knives.
Thanks!