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What do you use to sharpen your knife?

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Shadow Cat:
I have been using the Lansky sharpening system for years. It may take some time to get that first edge but maintaining it is easy after that. When I am done sharpening a knife, I can shave with it and my blades usually hold a great edge for a long time. A lot of that is decided by the steel  used in the blade and the angle used for the edge. I usually use a 20 degree angle so it holds an edge longer.

ICEMAN:
I have a really old crock stick sharpening system, two ceramic rods wood block...maybe 20 years old. Works great. The rods aren't very coarse, feel smooth to the touch. Takes a while to get a sharp blade, but when you get there, very easy to maintain. I am surprised that I have not broken it yet...I keep it on the counter as I fillet fish or cut meat, and can keep knives very sharp easily.

high country:
well, I think I can accurately discribe myself as a recovering knife/sharpener junky. I have a lansky and it works great, but for field use I have a speedy sharp and a mini dmt stone. I have never seen a sharpener work better than the speedy. you can honestly turn a butter knife into a butcher knife in 30 seconds. the dmt is just in case you want to get stupid sharp or roll an edge.

boneaddict:
Wet stone works for me.

I have a knife I bought at show once that is chrome steel.  Anybody got any ideas.  The guy told me ceramic works or the best thing is the inside of the lid off the back of my toilet.  Honestly haven't tried that.

WDFW-SUX:
Lansky and my blades are SHARP.

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