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“This is. And thou art. There is no safety. There is no end. The word must be heard in silence. There must be darkness to see the stars. The dance is always danced above the hollow place, above the terrible abyss.”

–Ursula K. LeGuin

On June 5, 1944, two members of the ‘Filthy Thirteen’ with the 101st Airborne Division, Clarence Ware applies war paint to Charles Plauda, before jumping into Normandy.

The Filthy Thirteen was the name given to the 1st Demolition Section of the Regimental Headquarters Company of the 506th Parachute Infantry Regiment, 101st Airborne Division. They were ordered to secure or destroy the bridges over the Douve River during the Normandy Invasion of Europe in June 1944. Half were either killed, wounded or captured, but they accomplished their mission.

(Picture for illustration purposes)

Sharpening a skinning knife requires maintaining a precise 18° to 20° angle per side. This creates a fine edge that easily separates hide from meat without tearing. Consistency, and equal strokes on both sides are the secrets to a razor sharp blade.

1. The Setup:

• Angle: Most skinning knives perform best between 18° and 20°. If you struggle to hold this angle freehand, use a guided sharpener like the Work Sharp Precision Adjust.

• Tools: Choose a quality abrasive, such as a medium to fine diamond stone, or a ceramic rod. If you are in the field, compact tools like the Work Sharp Guided Field Sharpener work perfectly.

2. The Sharpening Stroke:

• Find the angle: Lay the blade flat on the stone, then lift the spine very slightly until you feel the edge bevel engage.

• Move into the stone: Drag the blade across the stone in a sweeping motion, moving from the heel to the tip. Imagine you are trying to slice a very thin layer off the top of the stone.

• Count your strokes: Perform 5 to 10 strokes on one side, then flip the knife and do the exact same number on the other side. Always maintain consistent pressure, letting the stone do the work.

3. Checking for a Burr:

After sharpening both sides, gently rub your thumb away from the edge (never toward it) to feel for a burr. This is a microscopic fold of steel created by the sharpening process.

You should feel a slight roughness along the entire length of the blade. If you feel it, it means you have successfully reached the apex.

4. Honing, and Stropping:

Remove the burr: Switch to the fine grit, or a ceramic rod, and use light pressure to remove the burr, alternating strokes every time.

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