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i got a small device that has a v notch in it that you pull the knife thru it also works on my magnus broadheads,i'll try to find the name for ya.otherwise you can always use a wetstone
 

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Discussion Starter · #3 ·
I've used a whetstone in the past, but between baling twine and processing chickens for the freezer I can't seem to keep a good edge (and I'm also inconsistent with putting a good edge on it). A friend of mine has something similar to what you described - handle with V-notch you pull the blade through.

I thought about buying one of the Ozitech Diamond Finger knife sharpeners, but the plastic shell looked a little flimsy.
 

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that gadget will make any blade cept serrated razor sharp like i said i also use it for broadhead,its small light weight but durable,try if ya done like it i'll buy it from ya
 

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Practice with a wet stone its the only thing that will give a true long lasting edge. I use a tri-stone for all my sharpening.
 
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proper angle is important. a shallow angle is sharp but won't last long. also the type of steel the blade is made from plays a part in it. stainless really isn't the best but there are other pluses with stainless. there are devises that will hold that angle for you on a whetstone or a diamond stone. i like the diamond stones for my knives and good chisels at work.
 

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Practice with a wet stone its the only thing that will give a true long lasting edge. I use a tri-stone for all my sharpening.
I agree with HM...I use stones as well...
 

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I've had good results with the Lansky Sharpener. It holds the blade in a vise-like clamp. Then you run the wet stone, which is held at the proper angle, across the blade. You have a choice of several angles depending on the job for which you intend to use the knife. First, you do this on one side of the blade, and then you turn the blade over to get the other side. It comes with several different grits of wet stones and oil. SHARP!! You can shave hairs off your arm, but be careful that you don't shave your arm off your body. One very important thing to remember about knife sharpening is that if you don't start with good steel to begin with, you'll never get good results no matter what you use to sharpen your blade.
 

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Spiderco is the only one I use and it will make your knife shaving sharp in just a few minutes first time out. It will take seconds after that.
 

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ceramic stick knife sharpener

For unbeatable quality, try the Lansky Turn Box Crock Stick Knife Sharpener from Unbeatable Deals UNDER $20 !

The best I have ever used is two ceramic sticks in a block of wood at 35 degree angles. Just push the knife straight down on alternating sticks. You can make it like a razor and it is foolproof. Google to find other choices; I put the website here to show you what it looks like. Only problem is you must be careful or the knife can slip on and cut your finger....i did it.
 

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HM can you provide a little insight to the technique used with a wet stone for me? I have one but like alot of things, you have to know how to use it! Thanks in advance.
 

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HM can you provide a little insight to the technique used with a wet stone for me? I have one but like alot of things, you have to know how to use it! Thanks in advance.

BennyV I will send you a private message with a link that will teach you how to sharpen a knife.
 

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Discussion Starter · #16 ·
For unbeatable quality, try the Lansky Turn Box Crock Stick Knife Sharpener from Unbeatable Deals UNDER $20 !

The best I have ever used is two ceramic sticks in a block of wood at 35 degree angles. Just push the knife straight down on alternating sticks. You can make it like a razor and it is foolproof. Google to find other choices; I put the website here to show you what it looks like. Only problem is you must be careful or the knife can slip on and cut your finger....i did it.
Foolproof is exactly what I need. After seing how many guys swear by a whetstone I may have to keep trying, but a system that locks down the knife angle seems like it would be the easiest for a rookie like myself.

I've heard carbon steel blades are easier to sharpen than stainless, but it seems alot of the stuff in my kitchen drawer (used for chicken processing) have stainless steel blades. Would I be better off putting a good edge on stainless or trying to find a knife made with different steel?

Thanks to all you guys that have taken the time to provide tips, links, and advice.
 

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Discussion Starter · #17 ·
Knife Sharpeners : Update after one year of use....

Welll - based off several of ya'lls recommendations, I ultimately went with a Lansky system with the knife clamp. It was a little more expensive (around $40), but it keeps a consistent angle for a rookie like myself. The only downside is sharpening blades over ~6 inches. You have to reposition the knife in the clamp to sharpen the entire length of the blade.

As a compromise for longer blades, I bought one of the Ozitech DiamondFinger sharpeners. The case is pretty cheap (plastic), but it puts a nice edge on my wife's kitchen knives, and is quicker to use than the Lansky.

To summarize - the Lansky will put a razor edge on a knife. It works best for knives with shorter blades, and I use it exclusively for pocket knives, etc.

The Ozitech sharpener has become the one we use for the kitchen knives. It folds up nicely, and is conveniently stored in one of the kitchen drawers. When a blade seems to be getting dull, a few swipes and it's ready to go again.

Thanks again for all the info you guys provided.
 

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GATCO for quality sharpening

Sharp knives is my obsession and I found it eased when I got GATCO knife sharpening kit (with an extra fine piece bought separate). It's same as Lansky but I found GATCO to be a better quality (a bit wider and sturdier pieces). I'd second Lansky, but I like GATCO more.
That's for quality sharpening.

For a fast one, get yourself a double v-notch Smith Abrasives 2-Step Knife Sharpener (yellow model, you can find it at Amazon). That thingie makes wife (un)happy with too sharp knives at no time and with no skill required (the missus will get used to sharp ones too).
 
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