How to Sharpen a Scandi Grind Knife
For a long time I didn't know how to sharpen a knife. My biggest fear was holding the right angle. That's a real worry when you're about to spend good money on a knife. If that's you, I've been there.
What got me past it was a short video from Roselli. Roselli's owner, Pasi Helin, sits by a campfire with a diamond sharpener and brings a knife back in a couple of minutes. I watched it years ago, and it's what taught me.
What you need
A diamond plate. That's all. You don't need a strop, a soaked stone or a bench.
We stock three: a pocket plate, and two in leather sheaths, one plain and one with a clip.
In the video he's sharpening one of Roselli's Ultra High Carbon (UHC) knives, like the UHC Hunting Knife, and he says that steel needs a diamond sharpener.
The steps
- Hold the diamond plate steady in one hand.
- Lay the blade against it and look at where the edge meets the plate. You'll see a thin shadow in the gap.
- Tilt the blade until that shadow disappears. That's your angle.
- Make small, gentle circles with light pressure. Small movements keep you on the angle.
- Feel the other side of the edge. When there's a slight burr, switch sides and do the same.
- Finish with a few very light passes on each side, tilted up just a little more, to take the burr off.
- Test it carefully on a fingernail. If the edge catches, it's sharp.
One thing about the wide bevel
These knives have a wide bevel on each side, and it's tempting to lay that flat on the stone. Don't. There's a small second bevel right at the edge, and that's the part you're sharpening. The shadow trick finds it for you.
If you'd rather not sharpen
That's fine. A friend, a family member or a shop can do it for you. Roselli will also sharpen any of their knives at their shop in Finland, but you pay shipping both ways.
Wondering which steel is easier to live with? See Carbon Steel vs. UHC. For keeping rust off, see our knife care page.
— Jon
Stuck on something? Send me a note and I'll help.