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RE: Knife sharpening Nimrod needs your help
 

I have one of the sharpners like the accusharp and one of the systems like you have except it' s made by Smith. The best way to sharpen a knife is to practice practice practice with a natural stone or a diamond sharpener.

RE: Knife sharpening Nimrod needs your help
 

I' ve got one of the Smith sharpening systems too, but I learned many ago how to freehand sharpen and using the system just takes up more time. I do like diamond hones!

How about trying a different knife? Probably the easiest knife to sharpen is a Helle, or one of the other traditional Scandinavian knives. To sharpen them, you lay the entire edge bevel flat on the stone and make equal strokes on both sides until the edge is sharp. No way to round the edge off.

RE: Knife sharpening Nimrod needs your help
 

When you sharpen with a stone, whether it be a " Whet" or " Diamond" what is primarily happening is you' re displacing (rolling) the metal to the opposite face of the side being pushed across the stone.
As you flip from side to side, the displacement of the metal forms a " Wire Edge" and until you knock off that " Wire Edge" your knife will forever remain dull.

How do you knock it off?

Have you ever seen a Barber use a whetstone on a straight razor?

Heck NO!

He grabs the end of a Leather strop and with a few passes he' s ready to shave.

Essentially, He' s knocking off the " Wire Edge" before he heads for your throat.

Accusharp' s are fine for Meat Clevers and Hatchets IMHO, but what they do is TEAR the metal away leaving microscopic jagged edges and valleys in the edge.
If you were to look at the edge magnified you' d never use one again.
The resulting tearing leaves bazillions of little teeth (for lack of a better term) just itching to break off in what ever you draw the edge through.
I' ve taken knives sharpened with Accu' s and drew a ceramic rod across the edge and let the owners see all those bazillion little bity specs of metal on the face of the rod.

RE: Knife sharpening Nimrod needs your help
 

I use both a diamond stone and a cloth wheel with a polishing compound. If I take the time, you could shave with a knife I sharpen. I think it has something to do with age though. When I was younger, it was easier to buy a new knife rather than try to sharpen the old one.[X(] After decades of practice, I' ve finally gotten better.[:-]

RE: Knife sharpening Nimrod needs your help
 

http://search.cartserver.com/search/...9ries&go=GO%21

this is the best system you can get to sharpen your knives period
those other things eats the metal off of the edge of your blade
opposed to resharpen the original edge without removing massive amounts of the blade every time you sharpen it.

Iow the knife will last a lot longer using this type of sharpener

you can normallt find them at Lowes, Home Depot, Ace, BPS and Cabelas

comes complete with instructions.

RE: Knife sharpening Nimrod needs your help
 

I would agree that experience and practice is what will get your knifes the sharpest. You may want to practice with a few old knifes before moving to your good ones. I prefer using a Diamond Sharpening Steels to shapren my knifes. I tried a lot of different methods, but always go back to them.

RE: Knife sharpening Nimrod needs your help
 

Hey Todd I can help you. I have a friend of mine who is a expert with a lansky knife sharpener. He sets up a booth at our local gun shows and sharpens knives so sharp they will shave arm hair or your money back. He sold me a video on how to use a Lanky sharpener and after watching it I could sharpen a knife so sharp I could shave my face NO joke !
He will also sharpen knives sent to him ( or axes , broadheads , etc ) . You can E mail him at [email protected] .Just tell him your situation and he' ll help. Trust me (I couldn' t sharpen anything before this either.) Good luck ,Jim shields

RE: Knife sharpening Nimrod needs your help
 

I have cleaned hundreds of salmon and cut a bunch of animals up. I am also the camp b--t-h when it comes to sharpening. I use a round diamond hone and a steel. A few passes at 60 0r 70 degrees on the diamond will cut a quick edge then a few times on a sharpening steel and they will cut what you need. The crossed carbide gizmos that you drag across the blade will just nick it up. It does take practice but it' s real important to know how to sharpen and keep the stuff in your cutting bag. A stone is nice for final strokes if you want to shave with the knife but if my edge will fillet a fish then it' s good for me.