When sharpening a knife do you use coarse or fine sharpener?

Question

its a really old case knife they dont make it anymore ive got a sharpener with a coarse and fine slots in it though....

Answer 1

Use the coarse side first and then the fine side to make it sharper. A flat stone is the best way to sharpen knives.

Answer 2

Electrical Inspector really knows his stuff. I have used the same method with much success for years. Stropping is much easier on your tool and you.

Answer 3

Well it depends on what kind of condition your blade is in.  If it is dull, then start out with the coarse sharpener and when it starts to get sharper, move onto the fine sharpener.  The fine sharpener will detail the blade and fine tune the sharpness.  It is the same concept as sand paper.  Hope that helps.

Answer 4

According to type of knife, how sharp, what is it to be used for. Most pocket knives should be sharpened with a fine preferably  an Arkansas stone. A large kitchen knife could be sharpened with a coarse stone and then fine tuned with a fine stone.

Answer 5

Use the course side to get a good edge started, and then switch to the fine side. Be sure to keep the stone wet, either with water or honing oil, depending on what type of stone it is (ceramic or diamond won't need any lubrication).

After you have a pretty good edge on the blade, use a fine (600 grit or higher) diamond hone. I always finish with a yellow stropping compound on a leather bench strop, to take the "hook" off of the last side honed; about 10 passes per side, repeated once or twice.

Once I have established a good edge on a blade, I never use a stone on it again, unless it has been damaged. Generally, just stropping the blade once a week will keep it razor sharp (and won't wear away as much of the blade surface).

I generally carry at least 2 knifes at work; an electrician’s knife for hard work, and a 10 year old Case folder with 3 blades for anything from opening envelopes and cartons to whittling away my lunch hour. (Who really needs a whole hour to eat, anyway?) I use them both every day, and by taking good care of them, I could probably still shave with either one at the end of the week.

Answer 6

I use the coarse  first to remove large dings and shape then finish it with a fine stone  and to put an extra edge use a steel

Answer 7

Only use a course grit if your blade edge is gone. A fine grit is for cleaning off the little burrs that develope with use and keeping a knife sharp.