The number one question I have been asked as a knife maker - for decades now - is how to sharpen a knife.
I can't tell you how many times I've heard someone say, "I'm so bad at sharpening knives!" or, "I don't know how to sharpen a knife!"
But I have to be honest with you: if you're struggling to sharpen a knife, it may not necessarily be you or your skills that are lacking. It might be the knife itself that’s the problem.
Take edge geometry, for example. When you feel the edge from the top of the spine downward, you might notice a lot of thickness or heaviness behind the edge. That much steel will get in the way when sharpening.
Also consider the hardness and type of alloy of the steel. Let’s say it's 67 HRC on the Rockwell scale - an extremely brittle level of hardness. To keep the blade from breaking, the manufacturer will have to have made it really thick, meaning that blade will resist sharpening on a stone.
Edge geometry, steel hardness, and heat treating may be out of your control, but what you can control is the type of knife you choose.
That's why our blades are so popular. I make our blades with thinner edge geometry, and I use the right type of steel. And yet, I know every single knife that's ever been made is going to go dull, including ours. In that case, send it back to us - we'll resharpen it for free through our Generations program.
But the real question is, can you resharpen it while you're out in the field? Can you get that edge back with a quick touch up? I want you to be able to resharpen your blades to keep going in the field, and that comes down to whether you know how to sharpen a knife with a stone.
Learn more: www.montanaknifecompany.com/b...
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