Thread: Best way to sharpen Mercator Stainless?

Just wondering what the best way to sharpen my Mercator Stainless is? Preferably an easy/cheap option as I am no knife guru. Just want a blade sharp enough to get the job done in the hills.

Best way I have found (but not the only way) is to replace it with a carbon steel blade!

I have an Opinel #8, only downside is it can be a bastard to open if not used for a while. I cut some of the handle away to allow more grip on the blade when opening. Also a carrrying it daily and using it often helps keep it opening easily.

I have a couple stainless kitchen knives and dislike em, not to say that they are rubbish or un sharpenable though.
I am bias towards carbon steel.


It also sounds way cooler.

Didn't think they made a stainless, never asked and if you don't loose them they last quite a long time. Those opinel carbon steel blades take an edge like a razor

I have a bunnings mercator in ss, $12 if I remember correctly. Never really used it though.

If it's like any other hardened stainless blade, don't use a steel after sharpening on a carbide. You'll rip chunks out of it... Found that out the hard way with a 440hc blade

Originally Posted by 40mm

Best way I have found (but not the only way) is to replace it with a carbon steel blade!

I have an Opinel #8, only downside is it can be a bastard to open if not used for a while. I cut some of the handle away to allow more grip on the blade when opening. Also a carrrying it daily and using it often helps keep it opening easily.

I have a couple stainless kitchen knives and dislike em, not to say that they are rubbish or un sharpenable though.
I am bias towards carbon steel.


It also sounds way cooler.

Opinel carbon steel is awesome in terms of being easy to sharpen and edge retention, but it'll rust before your eyes if you get it wet. Agree about stainless blades. I've found them hard to sharpen.

Back to the OP, everyone has their preferred method of sharpening. It gets like a religious argument at times. There's quite a few threads on the subject. Having tried most methods, I like the Warthog sharpeners. Good results, easy to use and reasonable price.

All of my carbon kitchen knives get washed pretty soon after using and a spray can of canola oil sits in the pantry just for knives.

My Opinel gets used too often to rust, and I oil it sometimes too.

Best way is to send it to @Shelley with a prepaid return envelope and $10

In the days when I trapped possums for a living in the mid seventies, early eighties a faithful Mercator with it's Solingen steel blade was the only knife in the game, to sharpen them we used a round "Carborundum" axe stone, just the fine side. The edge was ground at a very flat angle to an edge like a razor that held up well, the knives were retired when the blade became to short to be of use. Those knives were $7 or $8 each IIRC, I can't see any stainless steel version replicating those legendary knives, let alone for $12 in 2021.

So I've now got my hands on legit Mercator carbon steel blade but she's all rusted up. Should be able to tidy it up and get a good edge on that using a few of the tips given above.

you will still get ok edge on the stainless one...just have a go on your stone....as long as you keep consistant angle you cant go far wrong.

Originally Posted by 38 South

In the days when I trapped possums for a living in the mid seventies, early eighties a faithful Mercator with it's Solingen steel blade was the only knife in the game, to sharpen them we used a round "Carborundum" axe stone, just the fine side. The edge was ground at a very flat angle to an edge like a razor that held up well, the knives were retired when the blade became to short to be of use. Those knives were $7 or $8 each IIRC, I can't see any stainless steel version replicating those legendary knives, let alone for $12 in 2021.

Yeah, mine is a bunnings one, was $12 maybe 5-10 years ago?

Originally Posted by jpurdon

So I've now got my hands on legit Mercator carbon steel blade but she's all rusted up. Should be able to tidy it up and get a good edge on that using a few of the tips given above.

Only thing with rust is that it leaves 'craters' which will forever be a part of the finished edge.


Unless you can polish ALL the rust pitting out then it will never be as sharp as it could have been. In saying that, it should come up pretty mean unless the pitting is really deep. Kinda like a micro serrated blade....

Originally Posted by mimms2

Not to tell you how to do your job or anything. But canola will impart flavour to meats or salad. And I'm not sure how they aerosolise it but that would have to taste like arse too.
Coconut oil is generally tasteless.
If you have knives specifically for jap cuisine then seasame (preferred), or soya oil.

Interesting, I didn't think of that.

So far I have not noticed anything as its only a light film.

I will probably notice it from now on. Thanks.

I was curious as to how well the stainless Bunnings "Mercators" i.e. the Sheffield clones hold up. The manufactured edge was awful, so I followed the Kyle Noseworthys YouTube video below to create a new edge, using sandpaper, which produced a superior edge that holds well, but I'm still not sure and keep flip-flopping with it, even after trialling it as my day-to-day knife. I need to do a side-by-side processing assessment against my carbon steel Mercator.
https://www.youtube.com/watch?v=TFGs_JAwJ2w&list=LL

P.s Kyle has some great knife sharpening tutorials on his channel.