Quote:
Originally posted by gregarat
I just cant get an edge to hold on, when I use mine. I get better results from crossed rods, or crossed carbide blade sharpener.
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Not being able to hold an edge is probably not the sharpener it is probably the knife.
My dad has an old buck knife that will take whatever edge you put on it but the netal in the blade is almost like the metal in a file, it is real hard and even if you get it super sharp, after field dressing and skinning one deer it is dull to the point you can't cut tough meat with it.
I have seen a few knives in my day like that. Put an edge on them and cut one tough piece of meat and they are dull again.
On the other had I have sharpened other knoves to a razors edge and they stay that way for what seems like forever