I'd say sned it in to a "blade expert" - or a metallurologist - some knives, the cheaply made ones, are "coated" with the blade at the edge so that once it wears down, it's retty useless and it cannot hold an edge - you should check to make sure that it's okay to sharpen the blade - and you prolly should have a professional do it for you - verry easy to fvck it up, you know.
I have the knife sharpening system by Lansky with the arkansas stones, and the synthetic stones. It has a rod, that slides into a guide to keep the same angle while sharpening. Works great on my skinning/cleaning knives, as well as mom's kitchen knives.
if it's schrade, very likely it's simply stainless steel depending on what lot they were using in that batch.
go to places like knifeforums.com and bladeforums.com and post there with a picture, there is a schrade specific forum on bladeforums.com and the "bernard levine" forum on knifeforums.com should provide better answers.
you might want to keep it in its current position, if it is a very early shcrade, it might have some value.
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