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Post by cambygsp on Nov 29, 2005 7:17:03 GMT -5
What do you fellas do to keep your knives RAZOR sharp?
Any secrets Butcher?
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Post by hornharvester on Nov 29, 2005 13:54:03 GMT -5
i use a good steel on mine while butchering. just a couple of swipes when it dulls up and its ready to cut again. h.h.
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Post by Decatur on Nov 30, 2005 7:42:58 GMT -5
I use steels and crock sticks.
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Post by DEERTRACKS on Nov 30, 2005 10:07:27 GMT -5
Butchers steel & butchers ceramic.
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Post by cday on Dec 2, 2005 0:05:43 GMT -5
I sharpen each to a razor edge on wet rock and oil stones. Then use the butcher steel while cutting to keep it sharp.
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Post by dabutcher on Dec 3, 2005 19:27:17 GMT -5
yep, what they said, a good steel helps a lot, we go thru knifes so quick i bought a hookeye belt knife sharpener a few passes then hit the steele and your good to go for another 3-4 deer but it does shorten your knifes life a lot, when using a stone look for a 3 way.
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Post by hornharvester on Dec 5, 2005 20:18:49 GMT -5
dabutcher,
if you dont ming telling me, where do you get your supplies? h.h.
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Post by dabutcher on Dec 11, 2005 19:15:40 GMT -5
i order most of my supplies thru the store i work for, i also use lem supply and koch, you need a tax id # to buy from koch but lem carries a lot of supplies at a good cost.
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Post by pbr on Dec 12, 2005 12:16:42 GMT -5
How about the crock sticks?
Do they do as well as the steel?
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Post by dabutcher on Dec 12, 2005 21:25:13 GMT -5
never tried them, and i have a ceramic sharpner i might as well beat the blade with for all the good it does.
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