Is anyone familiar with machetes? I'm * completely* out of my league here.<br><br>My mom bought a Legitimus No. 30 machete for $3 at a yard sale. It's in a canvas sheath, which has 'USN Mk 2' on it. It looks a bit old, maybe WWII??<br><br>It's dull as the dickens - any recommendation on sharpening it? Shall I try it myself or take it to a professional knife sharpener?<br><br>Thanks for the guidance --<br><br>

WOW! If it's what I think it is, yes, WWII. Made by Collins & Co, not a huge collector's value unless it's with the box and unrusted. At least I don't think there would be. <br><br>If the blade isn't rusted to worthlessness, get a professional sharpener to do the first, referbishing sharpening and ask them to show you how to sharpen a machete- it isn't like a hurting knife. And learn carefully, A machete is argueably the best general purpose chopper around if know how to use it. But I've got a nice scar from a slip while I was learning to use them properly.

>>>>>>>But I've got a nice scar from a slip while I was learning to use them properly. <br><br>Ouch! OK, I'll be very careful -- I'm cautious with knives anyway . I'm the only person I know who can get into trouble with a mini-Swiss knife.<br><br>There is some rust on the blade, but it doesn't look that bad to me. Can a professional sharpener clean that off, too?<br><br>Thanks for the tips, CyberRaven!<br>

Kevin,<br><br>How do you suggest sharpening machettes? I "rescued" a couple of military ones from the dustbin a long time ago (broken handles). Made new handles from wood; gave one to my Dad. They have since "been around" some interesting places. Ontario made/makes them, IIRC. Work great when sharp but are the most miserable and dangerous cutting tool I can think of when dull - really pays to keep them sharp. These days, mine sees most use doing semi-annual undergrowth "maintenance" in the feral part of our property and limbing the smaller portions of downed trees (up to about 1" diameter) into firewood. I'm stingy with the firewood and don't like any to go to waste <grin> - best tool I've used for quickly taking care of the smaller stuff.<br><br>I guess I've always sharpened mine sort of like I do an axe. I simply use a file, cutting from the edge towards the spine. On rare occasions I've finished the edge with an axe stone, but the steel is so hard that the edge can chip a little if cutting hard seasoned wood, so I don't often bother with the stone. If I'm not sharpening this the right way, I'd like to hear your ideas.<br><br>Tom

Tom, I agree on the use of a file to sharpen. I used one in the wilds of Panama long ago, and still carry a 12" one in my gear. They are without a doubt the "Worldwide Survival Tool" that they used to be called...<br><br>OBG

Yours is the correct way. www.cutsforthknives.com in Oregon ( good reputation) markets the excellent Martindale or Crocodile ( logo and popular nickname) line of machetes from G.B. These come with a file as desireable as the machete itself! Machetes are usually much softer than other knives. This makes sense considering the chance encounter with unseen hard knots or rocks. The blades tend to bend rather than chip or break. There are a bewildering variety of blade shapes for many purposes. I find something @ 14" a good all around choice. Sheaths are rather superfluous. If you really need a machete, who's forte is clearing light grass and vines: It belongs in your hand. Some of the unusual designs also give you the psychological edge appreciated only by a Malay Pirate ;O)

Best way to get rust off of anything is Coca-cola. But it can be sanded out with a very fine grit paper.<br><br>As for how it should be sharpened, I tell them do it like a cleaver but a little stouter (and before I'm asked, yes there is a 10" machete in my kitchen), and I use a kitchen steel to keep it edged. I find that works best for me, but others might have different theories.<br><br>

I do not profess to be an expert, but I can tell you how the undocumentd aliens from Mexico sharpen theirs. They use the best medium length file they haveaccess to and keep it handy all day and occasionaly sharpen it; filing towards the cutting edge.