How should I sharpen my titanium knife?

[Tahoe Diver]

I received my titanium knife and it's quite dull. What's the best method to use to get that famous razor edge?

I don't know that much about knives and I don't have special tools other then what I have for out kitchen knives. Should I buy any specific tool?

I have seen different stones but I honestly wouldn't know what to do with it if I bought one. I guess I'm looking for the best method to use to sharpen knives. So far, I have always relied on shears while diving. Now that I have a knife, I figure I might as well get it as sharp as possible.

Thanks,

Tahoe Diver

 

[Pablo]

Titanium doesn't take the kind of edge a properly tempered steel does. Is softer and the edge rolls easily. His main advantage is to stand corrosion, be antimagnetic and light.

To sharpen it, Wet and Dry sand paper work well. Lay a sheet of it on a block of soft pine and work the edges at an angle of 23-28º and with little pressure on the blade and plenty of water. Start a with a grit of 300, then 600 and then 800. On steel you'll carry on to 1200, but you better of to keep a microserrated edge on the titanium.
With this same method you can get knifes sharp enough to drop air of your arm "on contact"

Better if you practice with a cheap knife. If it seem too much trouble you can try one of those ceramic or carbide sharpeners (the ones with handle and a groove for the blade), but they'll do a to thin edge for titanium.

Another interesting material is Talonite. Same proprieties than titanium, but since is cobalt based, a much better cutter. I've never seen a Talonite diving knife... but it would be the ultimate!!!

 

[sickbugs]

after you get it sharpened, try not to use it too much, weird advice maybe, but otherwise you will be sharpening it just about every time u dive (which is something i do anyways, but most people find to be too time consuming)

dont use it for prying anything either, at their costs, it isnt worth snapping it off, i got a little old diving knife that i can strap around my arm, thats the real workknife of mine, almost a 3 inch blade, as ugly as a rusty pinto but about as solid as you can want a knife to be.

 

[JPPLAY]

Take your knife to a professional sharpener. Same places cooks and chefs take theirs. You need special tools to sharpen a knife properly.

 

[sickbugs]

aint nothin gonna do a better job than patience and sandpaper

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