The task of sharpening a pocket knife often refers only to the blade of the large knife. But depending on the model, scissors, saws and other tools also wear out. Those who have an original Swiss Army Knife can make use of a convenient service. For all others, independent manual work is the order of the day.
Allow flexible sharpening movements
When people think of sharpening and honing a pocket knife, they often mean the blade of the large main knife. Of course, depending on the equipment and the way it is used, other tools such as scissors or saws can also dull over time. In a general overhaul, sharpening all utility blades makes sense.
In any case, so-called grinding table machines, through which knife blades are to be pulled, should be avoided. These machines do not take into account concave or convex blade shapes and also usually wear quite roughly. Metal sharpening rods familiar from the kitchen are also only suitable for pocket knives to a limited extent.
Sharpening large and small knife blades
The most ideal tool for sharpening knife blades is a whetstone. The finest and cleanest sharpening results are produced by Japanese water sharpening stones. After moistening, the unfolded and locked knife blade is alternately moved back and forth on the whetstone. During this process, the bevel and the course of the blade should be traced.
To obtain the correct grinding angle, the bevel, i.e. the chamfer on the cutting edge, should be placed on the whetstone in such a way that it extends an imaginary line of progression of the bevel angle. To check this, observe for scratches that do not appear if the angle is correct. The recommended grit is 800 to 1000. The blade is always moved towards the cutting edge on the whetstone.
After sharpening, it is important to remove the burr that always forms. It is removed with cross-shaped grinding movements at a 45-degree angle. A very fine end removal can be created with a leather cloth or belt over which the blade is finally pulled twice in both cross directions.
Sharpening and sharpening scissors
The small scissors in a pocket knife can be sharpened well and easily with some sandpaper . First, sandpaper or emery paper with 200 grit should be cut into small pieces. In doing so, the paper should be turned over after half of the cuts.
In the second pass, the grit is increased to 400 to 600. A total of at least about twenty cuts should be made on each side of the sandpaper and with both grits. This is about one hundred times the length of the scissor blade.
Sharpening and sharpening saws
Pocket knives have different types of saws. They range from simple wood saws with teeth to bone and meat saws with double-barreled pyramidal teeth. These saws are almost impossible to sharpen yourself at home, as the complex three-dimensional design requires different sharpening directions, depths and angles.
While original Swiss Army Knives can be sharpened by the manufacturer in special processes using grinding methods made for the purpose, the sharpening capability of no-name models is not always given.