I have a few less sharpeners than fishing lures. Most satisfying is to use soft and hard Arkansas stone and leather. Get the first side right and then finish with a couple of strokes. Just dont overdo it. My biggest mistake is thinking I can get it a little sharper.
Oh, this is my first post. Really enjoy the site.
I don't think I've actually sharpened a knife in at least 10 years. That's when I bought my first diamond steel...If you never let them lose that first razor edge you never have to sharpen them. When I'm cutting a lot of meat I use three 6" Sani-safe boning knives and as soon as one starts to lose it's razor edge I will put it down and grab another one...After I go through the third one I will stop, rinse and clean the knives, hit a couple of swipes each on the steel and I'm back in business...
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