spoon knives best way to sharpen

[nodd]

hi
could any one tell me the best way to sharpen a spoon knife please

[Gary]

Neil PM paganwolf he has a little fact sheet or some such which we give to students and he'll see you right mate.

[nodd]

thanks gary will do

[Ed]

I tend to sharpen mine with wet and dry paper wrapped around a pencil or similar shaped bit of wood.

Ed

[Tony]

Or a small cone shaped waterstone for the slightly bigger ones. :D

[Paganwolf]

What one have you got matey? frosts i find need a little more work to get a managable edge.

[nodd]

hi i have a frosts one seems to be a nice bit of steel but as you say panganwolf it needs work

[Paganwolf]

With the Frosts I take the ridge off that starts at the secondary bevel with a course stone "stay clear of the cutting edge though" this takes a while but improves the blades cutting angle when carving bowls once removed smooth it further with a finer stone still staying away from the cutting edge.
Then with a fine stone polish the blade and the cutting edge with the same strokes you would a knife gently does it (quite difficult due to the curved blade) this doesnt take much work as you have stayed away from the cutting edge untill now (the cutting edge is quite good on the frosts) then get a peice of leather and some auto sol, or flexi cut honing compound (axminster tools) and strop in the opposite direction from sharpening it and polish the blade so you can see you face in it ;) then roll the leather up and polish the inside edge also.(i only hone my carving knives they very rarely need to see a stone if you strop them with a polishing compound regularly).
Then you should only need to strop it to keep a keen edge, (or use very fine wet and dry on a dowel 1st then strop depending on the state of the cutting edge) a blunt spoon knife is about as much good as a banana for carving and your more likely to cut your self as you are putting more pressure into cutting,
also take small bites at the bowl instead of hulking big ones as again this gives you more control over the cuts and when you start its wise to wrap a couple of layers of sticky plaster around your thumb first rather than after the accident :eek: the more cutting you do the better the control over the knife, Practice makes perfect eh ;)

[Grez]

With the Frosts I take the ridge off that starts at the secondary bevel with a course stone "stay clear of the cutting edge though" this takes a while but improves the blades cutting angle when carving bowls once removed smooth it further with a finer stone still staying away from the cutting edge.

I have just received my hook knife from Axminster PTC, and I having been reading the previous threads on sharpening hook knives, and I was wondering if a DC4 whetstone would be suitable for removing the ridge and general sharpening? Or would you recommend something else?

[spamel]

I came across another thread yesterday about spoon knives, with an improvised thimble made from cardboard. I think it was called an inuit thimble, I'll search later on for the post, as I am back off to work in a minute, just finished my lunchbreak!!!

Spamel

[Scots_Charles_River]

Anyone prepared to give out the sharpening tutorial ?

Nick

[spamel]

I do mine with a diamond stone on the outside bevel. I long ago removed the secondary bevel, and just remove the burr on the inside with a small slip stone.