+1 for the Lansky System.
Very easy to use with superb results.
+2 for the Lansky. A good cross between old school and can't screw it up machinery.
+1 for the Lansky System.
Very easy to use with superb results.
+1Spyderco sharpmaker, usually. Gives a great edge and it's easy.
+1. I quit using my Lansky after I bought a couple diamond hones. You can get a diamond "chef steel" that works great for touch ups during big jobs like butchering a deer and such. Works great on kitchen knives too. I use the diamond hones on my woodworking hand tools as well. That's why I bought them originally.Personally I use diamond stones no lubrication. 400 grit to raise the burr, 600 to polish the edge. Just about any quality stone will work. A good tip is to miter a piece of 2x4 to the angle that you'd like. Use this as a guide. Most importantly you must raise a burr! If the burr is not raised you will not get a good edge! You can strop if you like as well, but not nearly as important as a razor. Should be able to shave your arm with the blade very cleanly. That's more than sharp than you need for a pocket knife. I only strop my filet knives, not my utility/ field knives. Even strokes and light pressure, and practice on your cheap knives. Once you can put an edge on a cheap china steel knife the edge will come easily on the better quality knives!
Old school.
Most importantly you must raise a burr! If the burr is not raised you will not get a good edge!
Simple question, whetstone, ceramic rod, fancy hand held sharpener, really fancy electric sharpeners, or....?
I've been using a whetstone (that's supposed to use oil but I don't have any) and it's been dulling my blades ridiculously, Poor technique? Lack of lube? I dunno for sure, but I don't like it
A burr is the result of two intersecting planes, i.e., the bevel. I would not call it a rolled edge...that's entirely different. A burr is something I look for when honing knives or tools to let me know that the bevel is set and it's time to move forward with polishing. It can easily be removed by dragging the edge on a piece of wood or a hard felt block.This may be Your Mileage May Vary territory. We called that a rolled edge and locally it was frowned upon. For sharpening, we just use equal strokes on both sides of the blade until it's sharp.
Where's the rest of em?Old school.
Are those things chromatographically in order?
Increasing grit from left to right.