how do you sharpen a curved knife?

Question

how do you sharpen this knife as it is blunt and i do not know hoew to sharpen curved blades properly.
http://cgi.ebay.co.uk/MTECH-PROLITE-LOCK-KNIFE-440-STEEL-BLADE-KNIVES-MT054_W0QQitemZ230084574869QQihZ013QQcategoryZ72048QQtcZphotoQQcmdZViewItem#ebayphotohosting

Answer 1

The crackpots are banging away on this one. The best thing you can do is get the book The Razor Edge The Book Of Sharpening see the link in source. Do not use oil when sharping a knife and do not use anything but a flat sharping stone. You want a sharp knife all of the gimmicks every one is telling you to get will just dull your knife. If you go to the http://www.razoredgesystems.com/ you will find that have a "flat stone " listed at the bottom of the page that will sharpen this kind of blade. I am not trying to hid I can not get it to show my log on name and if you search the net for IDOTUSA you will find that I am out there with out any intention of hiding.

Answer 2

Narrow stones. You can't really do it on anything else. Ceramic crock sticks and chef's steels will only dress an existing edge....it takes a stone to grind the original edge if it's as dull as you say.

If you haven't thought about it, it might be a good time to invest in a Lansky sharpener. The Lansky will let you get the perfect angle each time and since they're narrow, they work great on curves like that.

Once you get an established edge, pick up a set of crossed V ceramic crock sticks to maintain it. The type with two sticks forming a V in a base of wood. Those will dress your existing edge when you get dull again and are very easy to use. Once you get a working edge established, even a chef's sharpening steel (rod) will keep it good. They take a bit of practice to get the right angle every time, though.

To the idiotusa fellow below (the AOL crap trying to hide his name below. roflmao!!!), flat stones don't work on concave edges. Any idiot beyond the age of twelve can tell you that. I won't comment on your remarks about the Lansky sharpener. You're the one playing secret squirrel, after all. You would know best. ;)

Answer 3

Sharpener in a V-shape or chef sharpener are good answers. What I've always used for my knives like that is a broadhead sharpener. You can hold on to it for extra force to sharpen the blade, it protects your hand and fingers, and it does a good job.

Good luck.

Answer 4

I would go with the previous answers about getting a Lansky sharpener. They will help you get the correct angle for most knives. Also, remember, that the better the knife, the longer it takes to put an edge on it. Use the lansky, and be patient.

Answer 5

I saw someone sharpen a curved knife once.Follow the curve.

Answer 6

http://answers.yahoo.com/question/index;_ylt=AmlQYxuakdGLyWaSlT8a4McjzKIX?qid=20060904200416AAZ5zBy

actually do a search and you will find all sorts of interestinga answers.

I also recommend taking a few passes on a stone then with a magnifying glass look at what you did and do this until the knife is sharp. Let the magnifying glass guide you in angle and what areas of the knife you need to concentrate on. Take your time it will get faster

Answer 7

I have 3 curved blade skinners probably have done it wrong for years but I use a steel then a oil stone.

Answer 8

using a sharpening stone. Follow the curve of the blade and hold your wrist at the same angle all the way through the stroke.

Answer 9

A ceramic rod system, though something like a Lansky or Gatco clamp system might work too. I use a Lansky setup for most things.

Answer 10

Very carefully!