Sharpening Bowie knives need not be a frustrating procedure. In fact, while these are certainly larger than many other types of knives, you'll find that you sharpen the blades in much the same way. How should you go about doing this? What should you do or not do in order to ensure that you are able to achieve a clean, sharp, straight edge on that knife? Here, you'll learn a bit more about the knife sharpening process, as well as what not to do when sharpening Bowie knives (or any other knife for that matter).
Generally, novice knife owners opt for the all-in-one type of system, as this allows them to control the angle of the blade, without having to do so by hand. However, those more familiar with the sharpening process often choose to use a series of whetstones or a whetstone and a strop. This results in a much better edge, though it takes considerable practice before you can call yourself an expert. As a note, if you choose to go it alone, practice with some inexpensive blades before you attempt to sharpen your Bowie knife, or any other knife that might represent a considerable investment.
The process of sharpening a knife is all about removing metal from the blade, but doing so in a controlled pattern. The angle at which you hold your knife will determine some of how much metal is removed, as will the duration of the sharpening process. If you choose to use a sharpening system, make sure that it offers several different angles in the guide, so that you can achieve the sharpness and blade shape that's right for your knife.
Once you have your sharpening system purchased, you will need to know how to sharpen that bade. Bowie knives are quite large, so the best way to sharpen your blade is actually to grind it in circles, down the length of the blade (heel to toe). Make sure that you are able to hold the blade at the correct angle while doing this, or your knife will not take a good edge. The angle is quite important; the entire reason for purchasing an all-in-one sharpening system is so that you don't have to guess at the angle of the blade to the whetstone.
Once you have a solid burr along the blade, you'll need to switch to a finer stone. You can even use a strop here. The purpose of the second grinding is just to remove the burr and polish the edges of the blade a bit. This will ensure a clean cut each time (as the burr will catch during the cutting process, leaving ragged cuts). When removing the burr, it's best to go heel to tip on the knife.
Generally, novice knife owners opt for the all-in-one type of system, as this allows them to control the angle of the blade, without having to do so by hand. However, those more familiar with the sharpening process often choose to use a series of whetstones or a whetstone and a strop. This results in a much better edge, though it takes considerable practice before you can call yourself an expert. As a note, if you choose to go it alone, practice with some inexpensive blades before you attempt to sharpen your Bowie knife, or any other knife that might represent a considerable investment.
The process of sharpening a knife is all about removing metal from the blade, but doing so in a controlled pattern. The angle at which you hold your knife will determine some of how much metal is removed, as will the duration of the sharpening process. If you choose to use a sharpening system, make sure that it offers several different angles in the guide, so that you can achieve the sharpness and blade shape that's right for your knife.
Once you have your sharpening system purchased, you will need to know how to sharpen that bade. Bowie knives are quite large, so the best way to sharpen your blade is actually to grind it in circles, down the length of the blade (heel to toe). Make sure that you are able to hold the blade at the correct angle while doing this, or your knife will not take a good edge. The angle is quite important; the entire reason for purchasing an all-in-one sharpening system is so that you don't have to guess at the angle of the blade to the whetstone.
Once you have a solid burr along the blade, you'll need to switch to a finer stone. You can even use a strop here. The purpose of the second grinding is just to remove the burr and polish the edges of the blade a bit. This will ensure a clean cut each time (as the burr will catch during the cutting process, leaving ragged cuts). When removing the burr, it's best to go heel to tip on the knife.
About the Author:
Dylan Sabot is the owner of an online bowie knife store featuring sog bowie knives. Additionally, Dylan is also the President of a specialty butane lighters store.
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