All About Pocket Knives

Hey all. I've been keeping an eye out for a new knife or two for general use around the kitchen. I've been watching for something old and broken in, made of carbon steel. I ran across these 3 Old Hickory knives for dirt cheap.

The blades are in decent condition, and the wood cleaned up to reveal some nice grain on the older two. Does anyone know what angle would be best to use on my Lansky for shapening these?

I know that carbon steel should be oiled after it's used and cleaned. If anyone has any other advise about the care or sharpening of these, please post.

Josh P

What a cool set of working knives. I can recommend 25deg as a good start point, but a little closer to
22deg is what I would shoot for.

IM

I've always been told " NO MORE " than 20 degrees and some people say 17 degrees is the optimum angle for kitchen knives.

Since you have 3 knives I might suggest a slightly different angle for each .... test them out and use the best angle that works for you.

What I do on kitchen knives is 25 degrees,pulling away from edge. Fine ceramic or leather to smooth any wiring. Seems to cut well for food and not as dangerous.

Well, here is a YouTube video link .... none other than " Bob Kramer " ...... I think he should know the answer. Nice informative video.

http://www.youtube.com/watch?v=lUbkPdkU ... 3006DB6972

I just ordered a new 5 piece Old Hickory set. Ive heard nothing but great things about these knives! Carbon steel in my opinion can be the sharpest! Nice old collection

Cool Jeffrey. I'm sure you will be happy with them.

Josh P

Cant wait to get them. I dont want them to sharp I almost cut the tip of my finger off peeling taders with my pen knife awhile back.

Yikes! A dull knife is more dangerous than a sharp one.

Josh P

I just got in the mail a 5 piece Old Hickory set and man are they nice! If you dont have them you should get them! They are awsome!