Knife sharpening.

I usually sharpen my own knives. Before a friend showed me, I could not do it. Now after he showed me I can get them very sharp. It is not that hard and kinda fun too.

The only thing I have not tried is a ceramic chef's knife. I'm thinking it may be a different method.

h

I have a 3 stone oil sharpener by Norton.
I sharpen my wifes chefs knives 2 times a year.
It works very well. You can shave with them.
If you use the stone too much, you will wear the blade down
prematurelly and wear it out.
Doing it yourself is the best way to learn.

LimmyJoe,
As others have stated learning sharpening is a valuable skill. However until then try to hook up with someone to show you how they do it. If you ever ever around Cleveland, I'd gladly show you how I sharpen mine.

The Razor Edge Book of Sharpening is a great resource; I never use oil, only water or dry. Once the edge has the right shape it will only require a quick touch up, I use a fine ceramic or a dremel tool with a buffing wheel & metal polish for this. I keep my defensive knife razor sharp & carry a superknife for daily cutting chores - but I touch up the blade in it every few days, I mostly cut open boxes at work. If you cut open boxes & the glue from the tape accumulates on the blade I have found that Goo gone cleans a blade well as you cant use or sharpen a blade with glue on it very well.

I have a CRKT that I could never get sharp. Then I finally got it RAZOR sharp buy adding a micro bevel. A micro bevel is where you first sharpen the knife to as sharp as you can get it. Then change the angle you are sharpening at by about 3-5 more degrees. this forms a small more "blunt" but still very sharp edge. It also helps in edge stability. It puts more metal behind the edge. I know you would think it would makes it duller, and in a very small way it does. But CRKT likes to use soft steel, and I never had any edge luck unless it was Micro Beveled.

Do you happen to know the grind on the knife?
Chisel, Flat, Scandi, Hollow?

I just bought a SOG knife sharpener and it works great a couple of swipes across it and your knife is like a razor

I don't know much about sharpening pocket knives, hunting knives, or tactical knives, but alot of experience with kitchen knives (I was a chef at a 4 star restaurant for awhile). I know that the proper application of a good steel to a knife will do wonders for maintaining your edge. I use the steel before and after each use of my knives before they are stored in the block. My butcher knives (6 and 9 in), chef's knives (8, 10, 12 in) stay razor sharp and can cleave through bone like it's butter, and still do fine knifework like shaving meats, vegetables, preparing whole fish for service, and just about anything you'd ask.

Good to know. I figured out that trick with one of mine a while back, and I can say for that knife it works best.

I got one of these last week
Apex 4 kit

These are what companies that you send knives into use, A guy I work with offshore had one and he sharpened everyone's knife on the vessel. My Microtech LUDT has ONLY been sent into Microtech for sharpening, he guaranteed me that it would come out as sharp as what they do and there would be absolutely no scratches and a mirror finish after he was done, reluctantly I let him do it I was able to fillet paper and it actually was as sharp if not sharper than Microtech has done. I had to have one so I bought the kit and am practicing on cheap knifes. This was quite expensive but knowing that I will be able to do as good as Microtech sharpening my knifes, I believe this was a bargain!!!!

Gander Mountain here in Jackson has a guy that sharpens knives on the weekends.