Knife Sharpening, Deer Meat for Dinner Style

Discussion in 'EXPAT Knives®' started by Expat, Apr 10, 2017.

  1. .357 mag

    .357 mag Member

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    Generally with power equipment you are taking off more product that what you need. One pass on a belt sander could equal 30 or 40 passes on a stone. That's all great but what if you only need 15 passes to get the job done?

    On my butcher knives I use and belt sander because I can get an edge quick but I bought 24 knives on eBay for 22.50 shipped. They work great. I generally can get 1 deer processed with one knife before I have to sharpen them. I don't care about them. But when I'm spending money on a knife I want it to last so my expensive knives only get stones.
     
  2. anrkst6973

    anrkst6973 Member

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    I'm excactly opposite. I clean my guns yes, put more grease in em, load em and shoot more. But I love my knives, even the cheap machetes, I love using them from hacking brush to making try sticks from seasoned wood, so they get dulled, cleaned, and resharpened regularly. The process is like yoga for mud junkies.
     
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  3. Expat

    Expat Expat™ Knives Staff Member

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    In 10 minutes, I just put a razor sharp edge on 2 Randall knives and the ESEE Lite Machete. I can literally shave a little with the machete. Hard to believe. I'm happy.

    I use 1000 grit for a few passes and then the leather strop until it will push cut paper. Just a couple of passes does the trick.
     
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  4. ASH

    ASH Member

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    I haven't gone that fine yet. Just been using a worn 400 grit on my machetes. I bought a 400 - 1000 set of belts on amazon but haven't bought a leather belt yet. They claim to be USA made, but I am not sure how I like them yet. They seem to wear too fast. I also found that you really have to lay the blade down much more than you normally would when using the slack section of the belt.
     

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