Handloader wrote:

They have a little museum, too, that portrays knives from various periods along with styles and non catalog items.

that'd be cool to see

I can pick you up one of those Arkansas kits Tracker when I return to Oklahoma next week.

then wouldnt it be a oklahoma stone? sorry i know lame but...

keetoowah wrote:

I can pick you up one of those Arkansas kits Tracker when I return to Oklahoma next week.

that's ok, darlin' they have them in the gun shops and good ol' Canadian Tire, but if you could get me some of that real poo since I'm boycotting the SHAM poo,

Morax wrote:

then wouldnt it be a oklahoma stone? sorry i know lame but...

maybe it started out in Arkansas and rolled it's way over to Oklahoma, you know... a rolling stone....

tracker wrote:

Morax wrote: then wouldnt it be a oklahoma stone? sorry i know lame but... maybe it started out in Arkansas and rolled it's way over to Oklahoma, you know... a rolling stone....

i thought rolling stones were for curved blades?

I thought they were retirement home rockers

thought the rolling stones were on tour or in up coming movie

I mostly rely on my beaver teeth.

I'm kind of a knife affectionado. From the first time I acquire a knife, I use a soft Arkansas Stone and very light oil and start to sharpen by hand. I continue sharpening the blade until it is RAZOR sharp. Now every time I pick up one of my knives, my hand fits the handle such that it is an old friend. The knife handle on each knife is different so I sharpen all my hunting knives by hand so they can be touched up in the field at the same angle used to sharpen them without any aids. It is time consuming at home but really a time saver on a large moose in the field at 2:30 pm and it is dark at 3:00. And you still have to pack it out. Believe me when I say you do not want to carry any more than one knife when you are packing big game out at dusk in browny country. The less weight you have to carry in on the hunt is that much less you have to carry out along with the game. It gets awful dark up here in the early afternoon. There isn't a whole lot of time for a lot of round trip packing. I never let anyone else sharpen my knife after I've sharpened it.
deltecs

Arkansas stone and spit, never let me down, and a handkerchief to wipe the blade and stone down. It's how my dad tought me. Simple, cheap and very effective.

I also use a Lansky, It's the only way I can get a good edge on my Knives. My brother uses a stone and does a nice job, he's got better eyes than me. lol

Forgot to mention that I also use a steel for tough up when I am butchering

we have a 3 way stone at work for all our knives there. works awesomely but heavy to move about
its real course of course then the mid grain stone is for quick sharpening and then the fine diamond dust side of the 3 way makes everything like silk when cutting through the meats or veggies.
almost had to duck tape a dishwasher to the cooler door the other day when he had one of the chef's knives flattening boxes.
chefs are very very very particular about people touching their knives or their coworking chef's knives.

keetoowah wrote:

almost had to duck tape a dishwasher to the cooler door the other day when he had one of the chef's knives flattening boxes.

I hope the very least you did was rip him a new "one"....butt that is.

My daughter rips faces off if anyone touches one of her knives without permission. The first thing Brooke does when she goes into a new kitchen is tell the floor staff and the "dish pigs" that NO ONE is to touch her knives.
I am the only one allowed to touch them cause I sharpen them for her.

Cheers, Vince