How do you sharpen the blade?
33700
Blade stays the same size so you use a sharpening stone or take it to an ice rink/skating store and they will do it for you for $5-$10.
1894582
I would say no you don't. All I have is the Presto sharpener and it has sharpened evert knife in my house to a fine blade. It's so awesome having knives that actually cut! I'm very happy with my purchase.
1134297
use a reel mower sharpening kit, which is basically a tub of grinding compound and a crank, quite easy to use, just follow the instructions and
2126321
The so-called "sharpener" is not really a knife sharpener, but a tool used to re-align the microscopic teeth of the blade. If your determined to have a "shaving sharp" blade you need to 1st have the knife properly sharpened on a sharpening stone. If you don't know how to do this and want to learn then I recommend Creek Stewart's new book "Build Your Own Bug-Out Skills found elsewhere on this site. Other ideas are to take the knife to a professional knife sharpener or perhaps your local butcher who makes their living using a really sharp knife.
932363
Pretty new piece of equipment for me. Have not had to sharpen the blade. I did use a little vegetable oil on the blade and it worked a bit smoother.
570735
With the proper technique, you can sharpen the grind on these knives using a 30 degree triangle sharpener. That's the easiest way to get the job done. However, if you don't feel like it, you can mail the knife to spyderco and they'll sharpen it for free as long as you pay the shipping. It's only $5.00, and they'll preserve the needle like tip which is one of my personal favorite features of this particular knife.
1088067
A stone is best but I've found that dexter makes a diamond steel that sharpens exceptionally well. Just make sure you use a light touch and hold at the 11.5 degree angle roughly.
846312
I try to set it on something solid, then lay the blade on the angle then move the knife like I'm trying to slice the stone. Repeat until a burr is the length of blade. Flip and do the other side. Then repeat on fine grit side.
244938
I use a soft mouse pad with fine sandpaper on it. Just Google how to sharpen a convex knife.
560991
I use a grinding wheel and then sharpening stones. I also would wipe it with mineral oil if you can keep up with the habit. You shouldn't have to sharpen it out of the box. Unless you hit the blade with a rock, You won't be sharpening it for a while. It's a Ka-Bar, not a pocket knife, get it dirty.
765601
There's a little triangular piece at the top corner where the blade meets the handle. Just turn that triangle forward a couple clicks and the knife should come out. The trick is out a little bit then up out of the ABS. Hope that helps.
2157548
I use a ceramic rod or long oval cross section stone (originally made to sharpen old time sickles and scythes). I hold the blade stationary and use the stone like you would a file, making sure to move it lengthwise down the edge at the same time so that I don't end up putting a groove in the edge.
1903045
I do not believe it can be sharpened. However, the cutting blade can be replaced, because I've had that done.
2249667
You shouldn't have to sharpen it actually the materials your passing it through should do it for you. However for the rare instance where it does all you need to do is take a metal file to the edges of the tool. I would file a little bit off then test it out until you have the edge you want
62325
A used blade is best and who knows how exactly it works. It seems to sharpen the blade by removing layers of shaving cream and hair that has stayed on the blade after use.
1307592
You need to buy the Tormek jig that lets you sharpen blades that long. Check on Tormek's web site, it's very good. Or, use their "contact" to ask them questions directly -- they are superb at that. Usually get a thorough answer in 24 hours or less.
907041
Not sure quite what you mean by that. When I sharpen knives the start depends upon how dull the knife is to begin. If really dull, I begin by taking the knife to a stone honing surface and getting it narrowed and angled on that with some honing oil. This always removes some steel from the knife so you have to be careful to not overdo it, and on the finest grit stone it should be reasonably sharp, but not paper-cut sharp. Then I "finish" the blade edge with the Chicago Cutlery honing steel, which will also remove some steel from the knife but very minimally, and gives the blade an ultra-sharpness. Run the edge of the blade across paper (should easily slice through) or lightly over the back of your thumb-fingernail (you will feel the smoothness or any burrs.) Once properly sharpened, NEVER run knife through dishwasher, hand-wash and hand-dry instead, and every 4-6 uses, use the CC honing steel to maintain the edge.