Zep 0 #1 January 21, 2007 I'm looking for the perfect hone for my knives. As you guys know thier is a whole world of difference between cutting warm or cold flesh, For cold cutting my hone is nearly perfect, when the flesh is still warm the knife tends to drag I wont use stainless steel knives only carbon steel, which I feel hone better So what method or angle do you use to hone your knives Gone fishing Quote Share this post Link to post Share on other sites
redramdriver 0 #2 January 21, 2007 I've found that if you find a good hone at around 20 degrees +/- it is pretty good on everything.So, you bring your beer? Its 5 o'clock somewhere POPS #9344 Quote Share this post Link to post Share on other sites
packertom 0 #3 January 21, 2007 honestly it has to do with the feel of the knife on the stone... I always make sure to go back and forth, assuring that there is a microscopic "x" of scratches in the edge instead of a microscopic saw tooth edge... I always finish up with a ceramic stick to smooth out the edge and it works for me. Tom tom@velocitysportswear.com www.velocitysportswear.comtom@velocitysportswear.com www.velocitysportswear.com What's YOUR Zombie Plan? Quote Share this post Link to post Share on other sites
willard 0 #4 January 21, 2007 I uaed to help process beef, hogs, and deer. After getting good edge to start, we just touched it up with a butcher steel to keep a keen edge. Never had any problem whether warm & fresh or cold & firm. I agree that carbon steel is much nicer to work with than SS. Quote Share this post Link to post Share on other sites
