Bowie knives are as intimidating to sharpen as they are in most other respects. The blade on these knives is at least 6 inches long and, oftentimes, around twice that length. The blade is also heavy and curved, which presents additional challenges. Sharpening a Bowie, however, is really no different than sharpening any other knife.
There are several characteristics of Bowie knives that make sharpening them a tough job. They have long blades, which makes them unwieldy on a stone. They also have curved blades, which requires that the proper sharpening angle be maintained, for all intents and purposes, while turning a corner. The knives are also thick-bladed, which means they won't fit correctly in many all-in-one devices. Because these knives oftentimes are made of very fine steel, they deserve to be maintained with the correct tools and the correct technique.
Bowie knives, because of their long blades, are best sharpened slowly with straight passes down the stone rather than by dragging the knife in circles on the whetstone. The latter method offers less control and the significant blade size of the Bowie makes it very easy to ruin the bevel of the blade when sharpening in this fashion. Using the angle guide, gently run the blade down the stone until there is an even burr-a raised section of metal, on the edges of the blade. The blade may not feel particularly sharp after this rough stoning of the blade.
Bowie knives need to be honed to get the best possible edge. This is done on a finer grit stone. Simply repeat the process and, with very little pressure, hone the burr down on the edge of the blade. With the proper angle, one will be left with a razor edge. If the knife is of a high-quality steel, the edge can be incredibly sharp, sometimes sufficient for shaving!
If one opts for an all-in-one system to sharpen one's Bowie knife, some considerations must be made. First, the guides on the all-in-one system must be wide enough to accomodate the thick blade of the Bowie. If not, one may end up sharpening their blade at an improper angle and ruining their knife. The sharpener should also have high-quality abrasives that actually sharpen the blade. The device must remove the metal from the blade evenly and along the correct edge for proper results.
There are several characteristics of Bowie knives that make sharpening them a tough job. They have long blades, which makes them unwieldy on a stone. They also have curved blades, which requires that the proper sharpening angle be maintained, for all intents and purposes, while turning a corner. The knives are also thick-bladed, which means they won't fit correctly in many all-in-one devices. Because these knives oftentimes are made of very fine steel, they deserve to be maintained with the correct tools and the correct technique.
Bowie knives, because of their long blades, are best sharpened slowly with straight passes down the stone rather than by dragging the knife in circles on the whetstone. The latter method offers less control and the significant blade size of the Bowie makes it very easy to ruin the bevel of the blade when sharpening in this fashion. Using the angle guide, gently run the blade down the stone until there is an even burr-a raised section of metal, on the edges of the blade. The blade may not feel particularly sharp after this rough stoning of the blade.
Bowie knives need to be honed to get the best possible edge. This is done on a finer grit stone. Simply repeat the process and, with very little pressure, hone the burr down on the edge of the blade. With the proper angle, one will be left with a razor edge. If the knife is of a high-quality steel, the edge can be incredibly sharp, sometimes sufficient for shaving!
If one opts for an all-in-one system to sharpen one's Bowie knife, some considerations must be made. First, the guides on the all-in-one system must be wide enough to accomodate the thick blade of the Bowie. If not, one may end up sharpening their blade at an improper angle and ruining their knife. The sharpener should also have high-quality abrasives that actually sharpen the blade. The device must remove the metal from the blade evenly and along the correct edge for proper results.
About the Author:
Dylan Sabot is the owner of an online bowie knives store featuring SOG bowie knives as well as humidors for storage.
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