Need advise on what sharpening tool 101

[nathan]

Right now I have Buck 110 in 420 HC steel blade. Together with this I bought a Lansky Soft Arkansas Benchstone as it was cheap.
Now planning to get two Swedish military issue knives from Mora of Sweden as they are very affordable like $ 11 at Ragnar's. These knives will be in carbon steel 1095 and Sandvik 13C27 stainless, both are known as very tough .

Would my Soft Arkansas Benchstone be good enough to sharpen these knives from Mora of Sweden? Or do i need to get me the Lansky diamond sharpener ? Thanks

http://www.lanskysharpeners.com/LDFPDS.php

 

[Piraticalbob]

Most Moras are made of 1/16" stock or thinner. They are not heat treated hard and are easy to sharpen.

If you're not skilled at sharpening knives and can't manage to get a razor edge on one, I'd recommend purchasing a Crock Stick-style sharpener. This one from A.G. Russell is a fine example that you can keep the rest of your life, and will put a razor edge on most knives with very little effort. You'll need your flat stones to occasionally re-bevel the edge, but the Crock Stick will take care of most of your sharpening chores.

 

[Rupestris]

Stick with the bench stone.
The Mora knives have a scandi grind. keep the flats of the grind level on the stone and you'll be fine. Much easier to keep the correct angle as its already there and wide enough that you can feel it flat against the stone.

You're gonna love the Mora knives and the service from Ragnar. Congrats on the 110 too. Its a classic and will serve you well. I have the Camillus version (886) so I keep putting off a 110. I really should get one.

 

[22-rimfire]

For someone with limited experience sharpening knives, I think the crock stick suggestion is an excellent one. Used one for years after using bench stones as a kid. Then I gravitated back to bench stones. But they work and it is easy to hold to a specific angle for sharpening consistancy. It is best that you don't let the blades get totally dull between sharpening with the crock stick.

Get yourself cheap knife and a diamond bench stone (fine grit) and practice. (Even a carbon steel kitchen knife.) The stones can be had for under $10 at the home centers. I prefer DMT brand, but they are more expenisve (especially the large bench stones). By the way, your soft stone should work nicely for the softer steels.

 

[alaskanativeson]

I really like my Spyderco Tri-Angle Sharpmaker. It takes teh crock stick idea a little farther. The only problem I had with it was my brother-in-law kept borrowing it, so I bought him one of his own. Problem solved.

 

[CWL]

Scandi knives like Moras have an exaggerated edge bevel taking up 1/3-2/3 of the blade. To sharpen them correctly, you need to place the bevel flat against your hone and sharpen the entire bevel-otherwise you will change the edge angle of the knife and defeat the purpose of a "scandi" grind.

The easiest method is to use a stone, or get some wet-dry emory paper in 300-400 grit and 1000 grit+ for polishing. Lay the emory paper on a hard flat surface and drag the entire bevel across it until sharp, then do a quick strop to remove the wire. Some people prefer to glue their emory paper onto a computer mousepad, but I've never needed to.

 

[INSULATION TIM]

The key is starting with a great edge and maintaining it with a leather or cardboard strop. Occassionally straighten the edge on a crock stick using light pressure.

I use an EdgePro PRO but it's rather expensive. Frankly, I use it to put a relief bevel and a cutting edge on a blade and may not use it again on that knife for more than a year. I simply maintain the edge.

 

[hso]

See stickie at top of forum.