how do i sharpen a knife, like razor sharp?

Question

i have an old dagger, from like wwII, an its really dull, and i wana sharpen it, so it gets razor sharp, i have a honeing stone, and a knife sharpener that just makes em' duller, i have a 2-stage manuall dimond hone, that works really well, but it still anint that sharp, how do i sharpen it more?

i dont wana kill anyoe wit it, i just wana like, ba able to cut weeds an bamboo, and stuff.

Answer 1

The easiest way for a novice is to go to WalMart and buy a Lanski sharpening system for about $25. It has bevel gages so that you can get the angle perfect on each side. Steep angles are for utility work like chopping. Narrow angles are for slicing like fillet knives. About 22 degrees is a good angle for most purposes. The type of metal, quality of metal, and tempering all affect whether the knife will even be able to get really sharp and stay sharp.

If this is a collectors piece, leave it alone. Dull original condition is much more valuable.

Answer 2

I have a Buck knife that will cut through leather like butter.
The secret to sharpening ti get two stones, One course and one fine.
You will also need a Leather strap.

Always glide the knife edge across the stone with oil on it in one direction only not back in forth.
Do both sides this way. After you use the fine stone to tone it down, use the leather strap or like a leather belt and polish your edge by wiping it back and forth on the leather strap/
You must pay attention to the edge to perform this properly.
It took me months to perfect it, but now I can polish a blade the will slice paper like a razor blade.
You have to be extremely careful when handling a knife with this type of edge.

It won't take , but a nudge and your cut deep.
I'm a Creek Indian and my father taught me well how to shapren a blade and I eman shapren a blade.

When someone uses my knife I tell them right away before I hand it to them, be very careful because it is sharp and I don;t mean sharp I mean very , very sharp. It's deadly.

Answer 3

Sharpening a knife by hand is an art. Takes practice and patients. Gotta keep the blade steady and use even pressure. Also if the steel is low quality which is sometimes the case it won't hold an edge no matter what you do.

If I were you I'd get a machete, they're better balanced and designed for hacking and chopping.

Answer 4

I have to ask - It was designed to kill people; why do you want to sharpen it at all?