Quick Answer
Kitchen sharpener will not produce a sharp edge on a hunting knife because the sharpening angle is too broad for a hunting knife, typically between 20-30 degrees. This angle is not suitable for the thin, curved blades used in hunting knives, which require a more precise sharpening angle of 15-20 degrees. Using a kitchen sharpener will waste time and may damage the knife.
Inadequate Angle
Using a kitchen sharpener on a hunting knife will result in a dull edge due to the excessive sharpening angle. A standard kitchen sharpener typically uses a sharpening angle between 20-30 degrees, which is designed for general-purpose knives. This broad angle is not ideal for hunting knives, which require a more precise sharpening angle to maintain their edge. A hunting knife typically requires a sharpening angle of 15-20 degrees to function effectively.
Damage to the Knife
The broad sharpening angle of a kitchen sharpener can also cause damage to the knife’s blade. When sharpening a hunting knife, the bevel (the flat surface of the blade) is critical to maintaining a sharp edge. Using a kitchen sharpener can result in the bevel becoming uneven, which can lead to a dull edge and a weakened blade. This is especially problematic with high-carbon steel blades, which are commonly used in hunting knives.
Better Alternatives
For optimal results, use a sharpening stone or a high-quality whetstone to sharpen a hunting knife. These tools allow for precise control over the sharpening angle and can produce a razor-sharp edge. Diamond stone sharpeners are also a good option, as they are durable and can produce a sharp edge quickly. Using a sharpening steel or a hone can also help to maintain the edge of a hunting knife between sharpening sessions.
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