Best knife sharpner

[Rockhound 7]

I would suggest using water stones to sharpen them and then a honing steel to keep a good edge before each use.

Best if you watch this YouTube video on the technique.

https://www.youtube.com/watch?v=Wk3scs5FqCY

[PaulKuda]

I would suggest using water stones to sharpen them and then a honing steel to keep a good edge before each use.

Best if you watch this YouTube video on the technique.

https://www.youtube.com/watch?v=Wk3scs5FqCY

What's nice about this video was showing how simple it is and basic. We can go deep into the nerd on sharpening knives. I've gone down that rabbit hole before. Keep it simple and pick what works for your personality so you do keep the knives sharp (and safe). Good video.

Sent from my Pixel 4 using Tapatalk

[Raider2k3]

I use a diamond tri-hone stone with an Arkansas finishing stone and then finish with a leather strop covered with Jewelers rouge polishing compound. My hunting knivers are a rockwell hardness of 61 which is much harder than most high end cooking knives.

[billfisher]

I use a diamond tri-hone stone with an Arkansas finishing stone and then finish with a leather strop covered with Jewelers rouge polishing compound. My hunting knivers are a rockwell hardness of 61 which is much harder than most high end cooking knives.

Could you send me a link to it?

[Raider2k3]

https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

I don't have this strop, but one similar. I can't remember where I got mine. Go forward with the stone and backward with the strop.

https://www.amazon.com/LAVODA-Double...40279020&psc=1

[Raider2k3]

https://www.sharpeningsupplies.com/1...oaApIeEALw_wcB

This is the one I have.

[Raider2k3]

If you are interested in hunting knives. This are worth every penny! the pictures don't do them justice.

http://baumgarthandmadeknives.blogspot.com/

[billfisher]

https://www.sharpeningsupplies.com/1...oaApIeEALw_wcB

This is the one I have.

Thanks for the link!

[Chefmikie]

I’m a retired chef of 47 years. I’ve used several methods and settled on wet stones several years ago. Even before retiring I found this method gives me the best edge with less waste and last longer. I find it very meditating and rewarding to sharpen all my knives once a month. FYI use the diamond honing steel before each prep meal to clear any burrs.
I have two double sided stones. One 400 / 800 grid and 1000 / 6000 grit. It’s good to have a leveling stone to true the other stones so they stay flat.
Hope this helps.

[Chefmikie]

FYI. All electric sharpeners are just grinders and will eat away at the metal faster than any other method.