Blade Servers

A Bowie knife presents two principal challenges where sharpening the blade is concerned. First, the blade on these knives is anywhere from 6 to 12 inches long. At the longer extreme, this makes the blade almost as difficult to sharpen as is a short sword. The blade also has a significant curve at the tip, which requires some skill to sharpen correctly. One starts by determining the angle of the blade. There are various commercial sharpening kits that have angle guides included. If one has never sharpened Bowie knives and other quality blades before, these are a good idea. The sharpening process will scour metal away from the blade at the proper angle, creating a razor-sharp edge. Many of the high-end all-in-one sharpeners make getting a good edge very easy. There are models large enough to accommodate Bowie knives. Usually, one places the blade in a set of guides that maintain the correct angle between the blade and the abrasive. Some of these devices allow the individual to hold the knife upright during sharpening, which makes the process more comfortable and easier all around. On a sharpening stone, some people sharpen Bowie knives using a circular motion and others use broad, even strokes along the length of the blade. Provided that one has a stone large enough to accommodate the large blade of a Bowie, either method can work. In the former method, the individual makes circles on the stone as they draw one side of the blade across its length. They repeat the process on the other side until they have an even burr on the knife and then hone the blade to finish it off.

Remember to always use oil when sharpening Bowie knives on a whetstone. Without this lubrication, the blade can be completely ruined. If one has no experience sharpening knives, it's best to practice on an expendable blade before setting to work on a high-quality knife. On some Bowie knives, there's a notch at the hilt of the blade. This is called a "Spanish notch". Many knife owners use this as the indicator of where to begin sharpening the blade. The easiest way to keep the bevel of the blade even is to draw the knife along the stone on one side and then repeat the process on the opposite side. Alternating in exact proportion ensures an even edge on the blade.

Why Use Blade Server Systems?