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PostPosted: Tue Nov 13, 2007 9:23 pm 
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does anyone know of ways to sharpen the blade on a victorinox swiss army knife without completely buggering it up with scratches :?:

cheers,
v.singh


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PostPosted: Wed Nov 14, 2007 9:38 am 
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YUP !!!
just apply a bit of mustard oil on to a carbite stone and swipe the blade on too one side at an angle of 45 deg then change the side (turning the blade on to the otherside and swiping it in the same \^/ direction either front or backward..

u can also geta decent shrpness if u shrpen it on a wallnut / pine wood plank.

if u swipe the blade too and froo it will get scrached more heavily..
Or if the blade has not got too blunt swipe it over a sharpening steel sharpeness wud be back and the edge reintacted.

Know this as have been a chef for 2 good damn years !!!

Cheers !!!
M


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PostPosted: Wed Nov 14, 2007 3:01 pm 
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Hey cookie,
What knives were you using in the slave galley? ;)
I would add my two bits, learn to use a whetstone , Grindwell Norton used to make a dual sided stone ( coarse/rough)
general instructions from mayur are correct, however, a light motor oil or 2t type is recommended...


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PostPosted: Wed Nov 14, 2007 3:25 pm 
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Just an addition to the above: Use masking tape to cover up the parts you don't want scratched. You will be surprised how well cardboard works too if the edge isn't too badly damaged.
Regards,
Yaj.


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PostPosted: Wed Nov 14, 2007 3:53 pm 
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Hey Mr Singh .. what were you cutting up with the Victorinox ..... I have mine for the last 10 years cutting everything in sight except bone and rocks that is ...and the knife still holds the original edge ... Just a couple of light swipes like what Mayur said will help too ... away from you ie :)


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PostPosted: Wed Nov 14, 2007 5:31 pm 
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Fredfish wrote:
Hey Mr Singh .. what were you cutting up with the Victorinox ..... I have mine for the last 10 years cutting everything in sight except bone and rocks that is ...and the knife still holds the original edge ... Just a couple of light swipes like what Mayur said will help too ... away from you ie :)


what have i been cutting with my knife? --- now let me see.

- used it to cut a metal can to make a water container
- used it to scrape wood and bamboo to get shavings to start a fire.
- electrical wire.
- cut a golf ball in half when i was younger cause i imagined there to be a green coloured goo inside.

bloody hell i have treated it badly !! but thats what makes it my favourite blade :D


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PostPosted: Thu Nov 15, 2007 8:52 am 
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I lost my favourite knife somewhere on a shore night fishing on my last trip...was not very happy..fell out of my damn pocket while sitting on a sandy beach waiting for action.

Got a new one and a chain with a clip this time. These knives come with a lifetime guarantee.


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PostPosted: Thu Nov 15, 2007 10:11 am 
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I'm still using my dads knife.....must be over a decade old. Wifey got me a new one, but that is still in the box :lol:

the best & easiest way to sharpen it would be a V-type kitchen knife sharpner. Just run the blade through 2-3 times & the blade is as good as new & no scratches at all.


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PostPosted: Tue Oct 28, 2008 1:43 pm 
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Quote:
cut a golf ball in half when i was younger cause i imagined there to be a green coloured goo inside


is it true that they have a honey filled center? :oops:


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PostPosted: Tue Oct 28, 2008 11:50 pm 
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TheSandman wrote:
Quote:
cut a golf ball in half when i was younger cause i imagined there to be a green coloured goo inside


is it true that they have a honey filled center? :oops:


not the ones that i managed to take apart. just a fibre-glass wound core. Some more expensive balls, like the Titleist pro series and some others use a liquid core - not honey though :D


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PostPosted: Wed Oct 29, 2008 12:37 am 
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aah, iv heard that honeys used as an anti freeze.. always wanted to cut one open ;)


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