S&W sharpens knives???

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I'm not sure if they do sharpen knives. Their contact info is:

Smith & Wesson Knifes
1736 N. Eastman Road
Kingsport, TN 37664
(800) 251-0254

Taylor Cutlery is the name of the company that S&W contracts with for its knife business, so don't think you've called the wrong number when they answer the phone "Taylor Cutlery, how can I help you?".
 
Sir Aardvark, and anyone else that cares,

Taylor Cutlery liscenced the S&W name and logo for knives that Taylor produces. S&W has nothing to do with these knives and the knives are produced for Taylor using the S&W name and logo for marketing purposes only. S&W doesn't have anyone make knives for them .

Colt and Ford are liscenced by United Cutlery. United uses these names and trademarks to market knives produced by United. Colt and Ford have nothing to do with the knives.
 
I give three bucks to the old guy at the Big Town gunshows, he puts an edge on them you can shave with....
 
learn how to sharpen your own
not hard
easy and satisfying
I sharpen my own on Diamond flat plates ten minutes at the sink with a litle water dribbling on the plate and I can get it sharp as razor and I know i wont have to mail out my knives.
 
:( I used to have a friend in Phx sharpen my knives. I've tried many times and all I've succeeded doing is making a reasonalby sharp edge that just needed touched up into one so dull you couldn't cut melted butter with it.

Must be a defect in my upbringing, I'm so ashamed :scrutiny: .


J:cool:e
 
Best luck I've ever had is with the Lanskie (sp?) sharpeners. But it doesn't seem to last too long. I cut open one box or ceiling tile and it is dull again.
BTW, Kershaw Whirlwind.
 
Practice...practice....practice is what it takes. Like any other skill once you learn it, it’s nothing to maintain the skill. Just get a couple of stones that are at least as long as the blade, diamond, arkansas, ceramic whatever you want, go to walmart and pick up a half dozen barlow pocket knives and practice. If you need to work on kitchen knives go to the kitchen dept in Walmart and pick up some inexpensive chicago cutlery knives (they're soft but take a real nice edge) practice a couple times a week and pretty soon you won't believe the edge you have.

Get something to maintain the edge such as rods, steels, spyderco, barrel of M-16 etc. and you won't need to ever send the blade out again.

I have 27 kitchen knives and only have to send the 6in. ceramic blade and 12in sashimi knife out for sharpening once every couple of years.
 
pete

never said i COULDNT sharpen knives.

just that i wanted to get the edge factory redone.

are taylor knives good ones?

this one has always been there for me and is a few years old, if all of taylors knives are like this one i would say yes.
 
Then take it to your local cutlery store and get it sharpened there. They will probably use similar grinders as the factory. It'll cost about what you will pay in shipping and you get it back in 3 days instead of 14-30 days. But really, since you can sharpen knives you can do just as good as a job as a factory if not better.
 
neh, got board yesterday, did it myself, shaved with it this morning, doctors apointment this afternoon for the bleeding. ;)

I would disagree with the smith & wesson knifes being the high point of knives.

at least the swat and spec ops versions arent, i dont know about the others.

i got this thing as a gift from a good friend who piad somewhere in the 75$ range for it, not a high price for a knife i know but high enough.

its been a great knife, flat, simple, durable, its got a really thick liner lock which i like and it holds an edge well.
 
I would get a DMT DiaSharp diamond stone (get a large-ish one) in coarse grit, for reprofiling the edge. Get a Spyderco Ceramic Whetstone in medium grit (I never waste my time with the fine grit anymore) for finishing it. Learn how to use them on a cheap knife, or on this S&W knife unless it's some sort of collectible (but then if it was, you wouldn't have used it to the point of needing it sharpened if it was). Good luck. Stay at it.

-Jeffrey
 
I would disagree with the smith & wesson knifes being the high point of knives.
Click to expand...

You asked, I answered.

I stand by my statement. Unless they've changed significantly in the past couple years, they use crap steel in their knives (or very, very low end cutlery steel), they rip off other designers, locks tend to be marginal, and QC is next to nonexistant. The same knives under a Taylor name would be ignored by the people who buy them thinking S&W's name means anything on a knife.

A better "cheap" knife would be anything by CRKT (they pay their designers and pay for the designs of "famous" makers).

If you like it, fine, but you asked for people's opinions.

Chris
 
knife sharpening

I sure envy you guys. I've been sharpening knives (I use that term loosly) for 50 years and never got one sharp yet. I've used ceramic V-sticks, whetstones, Laskey regular and diamond kits. I've carried Shrade, Uncle Henry, Buck, Case. The advantage to the more expensive ones is they hold a slightly better edge for a little longer till I sharpen them and ruin the edge. :eek: Oh well, carry it dull till you have the money to buy a new one.
 
The only measure of quality that counts is how well the knife serves you. The knife boards are awash in acrimonious debate over the virtues of SV30, D2, ATS-34 steel, and a myriad of common and proprietary steel alloys. My personal opinion is that heat treatment and configuration may be more important to many of us.

My local sporting goods store will sharpen knives for a couple bucks. Assuming they've been at this business for awhile and they're not gonna draw the temper on a bench grinder, that strikes me as a screamin' deal. I sharpen my own knives on a Hook-eye belt grinder I picked up many years ago, but they don't need or get sharpened very often. I don't like removing any more metal than necessary, so I steel them after about every use and hone them only once or twice a year (for knives I use daily). I will use ceramic rods in a V holder every now and then to configure the secondary edge. Easy does it--pressure just distorts and overworks the edge.

Just as more wear is commonly inflicted upon rifle bores by cleaning than by shooting, careless knife sharpening accounts for a lot of damage. A Lansky type sharpening system and reading up on the angles to use on a good edge will help a lot if you'd like to do your own. Otherwise, have someone who has good experience put a good edge on your knife and keep it working by getting and learning how to use a good quality knife steel (the burnishing/filing tool, not the metal).

I apologize for the rant about steeling, which is not called for if you regularly use a steel and have just reached the stage where you can't realign the edge by steeling any more. Otherwise, you may be amazed at what a good steel can do to extend the life of an edge.
 
I hate dull knives! I use different sharpeners for different knives. The Lansky system is very good for pocket knives and smaller fixed blade knives. It put a great edge on a cheap Pakistani made folder that would not take an edge - the steel was very hard, but holds an edge forever once sharp. I use a larger two sided (one coarse, one medium) rectangular stone for larger fixed blade knives. I also have a diamond chef's steel that I used to use for the kitchen knives, but lately I have had very good results using a Chef's Choice draw thru diamond sharpener. People always comment on how razor sharp our kitchen knives are. It's very goof proof as you just have to draw the blade through. No worries about keeping the exact angle for a sharp edge. I bought Chef's Choice sharpeners for my mom and sisters, as their kitchen knives always seem to be dull. I hate dull knives! When I'm in the kitchen of friends and family I always end up sharpening their knives for them!

Please, please, please do not use an electric sharpener/grinder on your knives! My dad tried to sharpen my mom's favorite Whustof Trident kitchen knives with one. He ended up grinding off part of the blade! He died a few years ago but my mom still hasn't forgiven him for that one!
 
Back when i was a kid (more years agom than i care to count) my dad taught me how to hone and strop a knife... and how to use a steel...

it is a skill that i could never forget, and all these years of practice have only made me better...

I use a carborudnum dual-side coarse/medium stone (about 6 inches long and 2 inches wide) and a fine/ultra fine diamond hone...

then I use a leather strop, or the side of a smooth side mason jar to fine tune the edge...

my knives are extremely sharp and stay that way quite well...

practice makes perfect, and the finer the stone, and the better the stropping job, the longer the edge will last.
 
In today's society knife sharpening, like most other personal skills that involve patience and a concern for details, has been largely forgotten.

Also it's amazing to me that most men don't carry a pocketknife anymore.
My parents taught me that a man NEVER leaves the house without his wallet, his watch, his keys and his pocketknife.

With todays disposable mentality most people don't care abouttheir knives. If it gets lost buy a new. If it gets dull buy a new one.

I lost a pocketknife once. About 20 years ago. I still kick myself because of it and I still miss it.
 
Please learn how to sharpen a knife yourself. Try doing a search, "how to sharpen a knife". I'm not trying to be a smart ass, but for christ sake guy?????! :rolleyes:
 
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