Leech Lake Knife Sharpening

[ski]

I just bought one of the knives at the Mpls. Sports show. I know they will sharpen it free once a year but I seem to remember a post a while back that talked about using sandpaper or something similar to sharpen the knife with. Maybe it was REW or someone else. Does anyone remember the particulars?

[toothless]

you just bought it and you are worried about sharpening it already? you better worry about the first time you're gonna cut yourself. it's scarry using those ##### things!!

[David/MN]

HI,

Sorry I can't answer your question, however as a long time LLK user, I can assure you that if you use it like they showed you, you will not have to sharpen it more than one a year.
dw

[Pitts]

Like I said in an earlier post the Lansky Knife sharpening system is a great way to put a razor edge back on you best knives.
Knife sharpening free is kinda like free tire rotation unless the place is fairly close and real easy to take it back you will probably not have it done.
Make sure you know at which angle the blade was originally sharpened at and when it gets dull get a hone system that has the rods to keep a correct angle with a sturdy base and use lots of oil and follow the directions for a super sharp knife that you can shave with.
The drag sharpeners that are carbon tipped are ok for kitchen knives that you only need a so so edge on but under no circumstances use one on you expensive knives that are used for filleting only.
I have never used an electric wetstone type sharpener but if you know a butcher that is what they use along with a steel and some of them even use a strop to put the final edge on a razor sharp blade. A good one is kinda expensive for that once a year sharpening but then every kife you have will be sharp. Maybe someone with experience with wetstone sharpeners can shed some light.

I hope this helps and enjoy your knew knife. It sounds like this is the knife to have (LL) model.

Pitts

[135 Guy]

I just send mine in last month for the first time. I bought it in 97 and have used it alot. I called and told Don I was sending it in and put a 5.00 bill in the case and had it back in know time. Sharp as new, just had to listen to some B.S. about some loser football team he roots for.

[Jim]

Bought one of these knives a year ago. Cleaned 120-150 fish with it, it finally started to seem a little dull. I took it back to have it sharpened at the sportshow. I asked and Don uses a 1700 grit belt to put the edge back on. I asked him what I could do to help keep an edge on the blade between sharpenings. He told me that an "ultra fine ceramic" shapening-V was the best thing I could use. I bought one of these from him at the show. ($25) If you have never used one of these knives you are in for a treat!!! They are GREAT!

[REW]

I have used - basically the very same thing - that don uses to sharpen his knives.

i.e. a belt sander.

I use a Delta - 1 inch wide table top sander - it runs about $75 at your favorite building supply store.
I put on a piece of 300 grit sandpaper -- then grab a piece of steel - and grind off about a 1/2 inch of steel. This effectivly wears out the sandpaper - and puts the grit at about 1200 - 1500 grit.

Then, about two - light passes - on each edge across the sandpaper will true and sharpen the edge.
I then use a ceramic stick to clean the shavings from the edge and put on the final edge. Again about 2 very very very light passes with the ceramic stick is about all the edge needs.

Using a belt sander like this takes about 20-30 seconds to sharpen - even a very badly dulled knife.

I watched don do the same thing on his belt sander at the show - and he used basically the same system.

I have been using this sander for many years to sharpen all my knives, as well as screwdrivers, chisels, shaped wood and do a myriad other jobs.

As a matter of fact - I was using it last night - with coarser grit sanding belt to shape cork for a bunch of fishing rods that I am making. A very useful and versitle tool that the typical sportsman finds many uses for --

Take care

REW

p.s.
I located a ceramic stick at an industrial surplus center - for .25 cents. Then I found a bunch of surplus screwdriver handles for .10. I glued the stick in the handle and it makes a wonderful sharpener for .35.

Basically, all that you need is an ultra smooth stick to debur the knife to put on the final razor edge.

If you decide to use a steel or something similar to debur the knife -- be very very very gentle with your steel strokes.
I see too many knife edges ruined because folks use a stone or steel too vigourously.

With the sandpaper -- always having the belt move away from the edge - you thin the edge - until it disappears. You can check for this - by looking at the edge under a very bright light. Look down the length of the blade. If you have a satisfactory thinning on the edge of the blade - you will find a hairline thin amount of "curl" running the full length of the blade. If there are any spots that don't have this "curl" it means that you have missed a spot. The curl significies that you have basically made the extreme edge of the blade razor thin - until there is nothing left - hence the curl. It is important that you use only a few "light" strokes when you shape an edge. If you shaped too much - you are removing good steel from the edge. All that you want to do - is to remove any steel that has either broken off, grind out any nicks or scratches in the edge, and make the edge uniform. Anything more than that - and you are destroying the body of the knife.

As one of the previous postings suggest - in most cases - all that is required for "most" knife sharpenings - is a single or few very light strokes with a steel or ceramic stick. When you use the knife - use will invariably bend the edge of the blade over. When you use a steel or ceramic stick, you are bending this edge back over - or taking the bent edge off the knife. Either way - will allow the remaining edge to continue to make good cuts.

Bottom line - a light and infrequent touch is the guiding rule for knife sharpening.

Take care

REW

[lobo]

Are these knives any cheaper if you can get to one of the shows ? or are you guys basically saying you think they are worth the 100 bucks ? I've been looking for a good fillet knife ...

thanks,

lobo

[Big Sky]

I also have to agree with the quality of these knives. Nothing compares. I have 2 and also just got mine sharpened at the show. Worth the money in my opinion. I like cleaning fish and this makes a whole world of difference compared to cheaper models. Does not get dull like others. My first one last well over a year until I finally sharpened it. I can't say enough.

[Mickey]

O.K.,O.K., now that you have sold me on the top-notch quality of these knives,is there a website or address for info on purchasing one? Or since I live in the Madison WI. area, a sports store that sells them? Thanks for the help & the infomercial !!!

[Toothless]

i posted the web site a while ago and here it is again www.leechlakeknife.com