| I heard recently somewhere that sharpening a | | | | blade out. |
| Gerber Knife is difficult and could not be done well. | | | | Here is a picture of the blade in the clamp. |
| Well, after I heard that I had to give it a try. | | | | |
| I did sharpen my Gerber pocket knife and I got | | | | Then you start with the course stone, there are |
| some very good results, here is the story of how | | | | three stones in the kit that I have, some come |
| I sharpened my knife. | | | | with five stones. |
| I used a product called the Gatco sharpening | | | | The stone is fixed to a metal rod that inserts in |
| system, although it is called a "system" it is still a | | | | the correct hole in the top of the "T". |
| hand sharpening method, the system helps you to | | | | You then place a thin coat of honing oil on the |
| hold the knife at the correct angle so that the | | | | stone, hold the system with the knife in the palm |
| blade is correct for the type of use it gets. | | | | of your hand and the stone on the top, you then |
| Here is what the holder looks like without the | | | | push the stone against the edge of the knife, the |
| knife. See how the holes at the bottom direct the | | | | rod keeping the angle just like you wanted. |
| correct angle of the stone. | | | | Count the number of times you push the stone |
| | | | against the edge make 8 to 10 complete passes |
| | | | | with the stone against the edge. |
| According to Gatco, here are the different angles | | | | You do one side and then you turn the knife over |
| that different blades should have. | | | | and do the other side the same way, 8 to 10 |
| 1) Angle 11 degrees, Most narrow bevel, | | | | times. |
| razor-sharp edge | | | | Once this is done you change to the medium |
| Used for x-acto blades, woodcarving instruments | | | | blade and do the same thing again, first on one |
| and specialty tools. Requires frequent sharpening. | | | | side and then the other. |
| 2) Angle 15 degrees, Superior sharpness, For filet, | | | | Don't forget the thin coat of honing oil. |
| boning and other thin, specialty blades. | | | | Once this is done you do it again with the fine |
| 3) Angle 19 degrees, Ideal for kitchen cutlery. | | | | stone, this is the final pass and puts a really nice |
| 4) Angle 22 degrees, A wider bevel, more durable | | | | edge on the blade, count the 8 to 10 passes on |
| edge, for pocket knives, folding knives, | | | | one side and then the other. |
| fixed-blade field knives and serrated knife blades. | | | | Here is a picture showing how you hold the whole |
| 5) Angle 25 degrees, Widest bevel; longest lasting | | | | thing. |
| edge. For all utility cutlery, linoleum and electricians | | | | |
| knives. | | | | I obtained a really nice edge, one that has |
| I selected the 22 degree setting as I was working | | | | performed very well in cutting ropes and opening |
| on sharpening a pocket knife. | | | | boxes for me, the edge had started to show |
| The Gatco system uses a T shaped piece of | | | | some signs of dullness prior to the sharpening but |
| metal with holes cut in the top of the "T" at the | | | | now it is like new again. |
| precise distances that create the angle needed | | | | So, don't let it be said that you can not sharpen |
| when a stone is held apart from the base of the | | | | your Gerber knife, you can, and I did. |
| "T" where the knife blade is held in place with a | | | | And, if you want, purchase the Gatco system, I |
| clamp. | | | | don't think it was very expensive and it is easy to |
| | | | | use. |
| Basically what you do is clamp your knife to be | | | | Thanks for reading this. |
| sharpened to the bottom of the "T" with the | | | | |