i need help picking out a good knife sharpening system,iv'e tryed the
stones cant get the angle right ,tried for years does the one that
hold the knife in place why you go over it with the stone any good? by the
way i have a buck 119 of course,holds it good just gotta get it
there first

Lansky makes a good system. Got mine on Amazon.com for $5. Originally $35, but sign up for their credit card and get a $30 credit. Shipping is usually free. Dump the card when paid off. I've done it twice for two different items. Got a $55 pair of walkie talkies for $25. Thanks Amazon!

Check out other posts in this forum cause there is some system besides Lansky that members say is easier. I like my Lansky good enough. The stone could be wider and the clamp hold the knife better, but it works well. Once I went over my knives with the medium and fine stones to set the angle, I only need the fine to sharpen.

Buy a Norton India Stone, and probably the Spyderco stones, then learn to use them. There is no substitute. I've probably got close to $2k tied up in sharpening stones, but I also make custom knives and razors. For the average user, the above stones will do you fine. I'm sorry, but anybody who thinks Lansky is ok doesn't know what sharp is. Lansky will get you close, but won't get you that final level of sharp.

Chef's Choice model 120 is a pretty good edge in my opinion. Warden, what is your opinion of the Chef's Choice Trizor edge. I realize it is not as good as the convex edge a finely honed craftsman such as yourself can put on, but is does seem to get a yahoo like me pretty close. A steel is a nice finisher to stand and burr up which might be left and to straighten a used edge back tosharp.

At last, does anyone have tips for how to stone a perfect convex edge onto a blade?

Thanks warden i'm gonna go with spyderco

I would highly suggest looking at Gatco Sharping System. Outstanding set.

The easiest sharpening system I've ever used, and while sharpening BOTH sides equally, ceramic crossed sticks are almost foolproof. The angle is already set so all you have to do is hold knife at 90 degree (side) and slide blade down each side,swapping sidea every stroke, keeping knife vertical, as if you're trying to cut a thin slice off the stick. Buck 119s are extremely hard for factory knives so you'll want preset sharpening angle. Lansky and smith's both make excellent sharpening sticks.

I like the cross sticks too but mine are made of metal and have 4 different edges from rough to fine to work the knife down to the finest hone.