Western Cutlery Knives
- Thread starter BobbyFord
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6 should last you a few years. Damn good knives for just about anything.@Johali
Just received my Old Hickory knives. I’m pretty happy with them. These will work well for what I need them to do.
The middle one that you pointed out is what I bought, 6 of them.
Took some time to sharpen my Benchmade knives tonight. It’s incredible how sharp you can get these things. I use DMT stones, usually just the green one unless I want to shape.
Scary sharp.
Scary sharp.
My Mini Crooked River had an uneven grind from the factory. I took the time last night to correct the edge. I’ve been sharpening now for two days. It’s pretty close.
- Joined
- Mar 21, 2012
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I've bought a couple of knives like that and you're right, It's a helluva job to straighten out but worth it.
I really still don’t have it right but the edge is more even.
One side is still sharper than the other but it’s closer.
One side is still sharper than the other but it’s closer.
Spent two hours on the phone with my sharpening coach. I’m not sure if I’m any farther ahead. My 980 Turret is wicked but still so far off.
Ilovedthe90s
Team Owner
Sharpening coach?
Skinner out of another state that schools me on blade skills.
I have an 11” Bo Randall Bowie that you can shave with. We discuss sharpening techniques.
Ilovedthe90s
Team Owner
I could use a sharpening coach on my machetes.
sdj
Just a race fan
Pictures please
sdj
Just a race fan
NICE!
sdj
Just a race fan
I have One Bowie, not nearly as nice or historical as yours, but, will shave hair also.
Bought another 980 Turret. Bored af shopping needs to stop.
Ilovedthe90s
Team Owner
What type of sharpening stone do you use? I have been looking into getting some new stones.
I wound up throwing the Old Hickory knives in the trash can this morning.
They discolor at the the sight of water, too hard to sharpen and don’t hold an edge.
I’m going to buy some stainless non-serrated knives from maybe Wusthof or Henckels for the purpose of table steak knives. A lot more expensive but I think I’ll like them.
They discolor at the the sight of water, too hard to sharpen and don’t hold an edge.
I’m going to buy some stainless non-serrated knives from maybe Wusthof or Henckels for the purpose of table steak knives. A lot more expensive but I think I’ll like them.
Ok, on second thought, maybe a set of Shun steak knives...
My sharpening coach died. I’m not sure I’ve taken the time to process the loss or even accepted it yet.
I think about it every time I reach for any of my knives.
I think about it every time I reach for any of my knives.
Two can keep a secret if one is dead.