Originally posted by coy-ote
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My nephew lives in Buda and he said that a fella sets up at Cabelas and sharpens knives on a paper wheel. The paper wheel does not remove much metal and does a good job. I have seen those guys at the gun shows as well using that wheel .
I hate Cabelas it costs me 500 or 600 dollars to get out of the dang place so I can only relay what I was told.
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Matt, If you get into Austin try these guys: http://www.austinsknifesharpest.com/
I had a Japanese kitchen knife fixed by them that had a few bad chips in it from beeing dropped. They did a great job.
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Unless you specified a certain angle, I don't see how he messed it up, if it came back sharp. You say you want it sharpened for a specific purpose. What purpose?
I sharpen a few hundred knives a yr for people. Unless they specifically ask for a certain degree, I just sharpen the knife. If they do, I investigate. Most times their buddy, or someone tells them, 38° is the ticket, or 25°, etc.. It's all BS really. So unless your specifying 14° on my skinning knives, and 18° on my Kitchen knives, and 28° on my work knives, they are most likely just going to lay it to the wheel. These are the angles I use most often btw for their intended purposes.
Also depending on the hardness of your blade, some angles just don't work very well.
And while they do work, I will never use a wheel.
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Originally posted by MadHatter View PostUnless you specified a certain angle, I don't see how he messed it up, if it came back sharp. You say you want it sharpened for a specific purpose. What purpose?
I sharpen a few hundred knives a yr for people. Unless they specifically ask for a certain degree, I just sharpen the knife. If they do, I investigate. Most times their buddy, or someone tells them, 38° is the ticket, or 25°, etc.. It's all BS really. So unless your specifying 14° on my skinning knives, and 18° on my Kitchen knives, and 28° on my work knives, they are most likely just going to lay it to the wheel. These are the angles I use most often btw for their intended purposes.
Also depending on the hardness of your blade, some angles just don't work very well.
And while they do work, I will never use a wheel.
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Originally posted by trophy8 View PostI have had them offer. I mainly just need my kitchen and skinning knives done. I don't care to be without my Emerson. Sounds dumb but I use it every day. Its like forgetting to wear your belt. Ya don't feel right haha
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Yes I know that.... Obviously he and most don't.
In your pic it's kinda hard to see exactly what happened, but I didn't read that he was responsible for the big dip in the tip, just the long shallow angle you didn't like.
As far as angles, it's just a preference to a point. You could throw a 20° on just about any knife and it will work well. Very few would know the difference, if I put a 20° on all their knives, vs putting a certain degree on each knife.
It does suck about the Emerson though! Hopefully you find someone close by.
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