I've gotton good results from the spyderco tri-angle sharpener
comes with a video to get you started







Emil wrote:
If there is a Meat shop Grocery store with real meat cutters you may be able
to get them to sharpen your knife for a small fee. Make sure they DO NOT
use a electric grinder type of stone. A hand stone only. There is one near
me that charges 3.00 a knife and puts a great edge on it.
Most meat shops will have 3 inch wide by 9 inch long stones mounted so they
can be used to put on an edge.
Sharpen any knife to where it will shave hair off your arm is the standard.
This will allow you to use a steel to keep it sharp for a long time of
kitchen use.

I've gotton good results from the spyderco tri-angle sharpener comes
with a video to get you started
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Hi Wedgew, That's a plus that this sharpener comes now with a video.
I've owned two of these sharpeners for over 10 years now, one standard,
and one with the additional diamond sleeves.

I've found the Spyderco to be one of the best if not the best unit out
there. My white fine sticks still show absolutely no wear after 10
years, as thier hardness is something like 9.22 on the Mohs hardness
scale (A diamond being 10)

I've noticed at times though with these, that after awhile, these will
only take you so far for touch up, and sharpening, and then at some
point in time, the bevel on the blade diminishes to a point where the
Spyderco Sharpener isn't very effective, particularly on a very high
Rockwell hardness blade, as the Spyderco doesn't remove enough steel
quickly enough, so you might be there for hours trying in vain to
establish an edge.

That's were the Lansky Sharpener shines, in that it will produce a brand
new factory quality perfect bevel again on any knife blade.

Sharpening can be a dangerous hobby. The Spyderco has the nice option of
Brass Rods for guards.

Rockwell hardness has to be hard enough to hold an edge, but hardness
can reach a point too high, where a blade will then become brittle (too
hard) Generally, blades that sharpen easily, will also dull easily ( the
old Chicago Cutlery knifes come to mind), and blades that are murder to
sharpen (Like my Western Westmark Hunting Knifes, which probably have a
rockwell of 60-61) will hold a sharp edge for a very long time.

Cheaper low quality steel blades like the Pakistani imitation "Buck
Knifes" just won't take a quality edge, no matter what. Mark D.