How do you sharpen

Freehand benchstones or their stand in almost exclusively. I use mostly a Norton Crystalon, jointer stones, or my Washboard - a homespun stropping, contact underblock for stropping on paper or using sandpaper or lapping film (link in my sig below).

For rapid touch-ups I use hard backed strops or softer stones. Finish and geometry depends on the intended use of the tool.
 
Therealtwitch said:
I use an edge pro apex. This is a buddies knife that I sharpened yesterday.

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Oh I hope the kid put his/her jammies on! That sounds like the "if I have to tell you one more time" mommy voice, haha!

To the O.P.: there are a million varieties of sharpening device and method. Looky through the suggestions here and pick what you think will suit you. Personally I prefer freehand with bench stones, but as you can see by the varied suggestions, everyone has their preferences.
 
I just use a lonnnnng Fällkniven diamond rod with a nice handle, dont know what its called to get out serious dulling and then i get my red, green and Beige DMT hones in that order
I might keep the edge in presentable order with a Fällkniven DC 3 or Spyderco fine ceramic stone as well
0 shaped movements, lots of spit and the serrations should be perpendicular to the edge, not pointing forward
 
j333_76484 said:
I used to freehand until I was about 35yo. Various stones, nothing special. As I got older started looking at various sharpening setups looking to see if I could do just a bit better. Tried a few from Smith's, Norton and Lansky. I liked the Lanksy and it was pretty much doing the job for what I needed just fine. Mostly Skinning, fillet and Kitchen knives and I could shave hair with all of the them just fine.

I stumbled on the Edge Pro site somehow one day and took an interest and started comparing it to the WE system, Tormek and Sharpmaker. Something drawed me to the Edge Pro but to be honest I can't remember what it was. So I bought the Edge Pro Apex system and have not looked back or had any regrets. Once I got the drill stop collar and the spring off the Chef Knives to go website it made using the thing just seem like it just about could not be improved upon for my needs. But over time I did start looking into the balsa and leather strops from the CKTG website and have since been getting some pretty nice edges on my knives.

I think the trick to most of this is to do your research first, buy the system that you can afford that you think is going to do what YOU need it to do. I can shave hair off my arms with just about any system I have ever used. Shaving the hair off your arm is not a very good method of detecting the sharpness of a blade nowadays as most systems out there will get you there if used properly.

Heck my grandfather could flip a ceramic coffee cup upside down and put an edge on his knife that will shave hair. ;)

From what I have seen on this forum, most of the sharpening systems mentioned here do a superb job if used correctly and with a little bit of common sense and passion.

When I bought the Edge Pro, I went into the kitchen drawer and rounded up every piece of crap kitchen knife we had and spent a few days reviewing videos and researching how best to use the thing and tried to pick up as many tips and tricks to using it as I could. Took me about 15 knives before things really started to sink in and I realized I was onto something with it. Took a little bit longer for me to figure out that every knife I own did not "NEED" to have a polished edge and I was just getting carried away going through 6K tapes on kitchen knives and such. Fun to do, just not necessary.

Now that I am older, I have come to realize just about anyone can put a good edge on a knife with correct use of whatever system they use. The trick to it all is knowing when sharp is "sharp enough".
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Okay just wanted to know if somebody could tell me what the spring is in this comment above. I know what the collor is but not the spring. Here is the paragraph I'm talking about here.

So I bought the Edge Pro Apex system and have not looked back or had any regrets. Once I got the drill stop collar and the spring off the Chef Knives to go.

Thanks Roger
 
learn to "feel the bevel" and the arkies do an excellent job if I could post pics here I could show the polished bevels I do freehanded. lay the knife on the stone and rock it till you can feel the bevel and keep the same angle. nothing more than simple geometry.
 
FordFan said:
I used to sharpen free hand and got pretty good. Now I use a Wicked Edge. Great solution but it is expensive. The edge refinement and repeatability are both terrific with a WE.
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Do you have the old arms or the new ones?
 
Mostly I use a Wicked Edge (100-1K + balsa strops) and/or a sharpmaker + UF rods and finishing with a leather strop. Both make a polished refined edge that will easily shave. Though lately ive been really getting into my freehand with a Norton india oil stone and a spyderco fine benchstone and finishing on a strop. Easily shaves. I want to buy the spyderco UF benchstone. I also have a paper wheel system that will quickly makes a smoking sharp blade that shaves. It really depends on my mood and the result im after to determine the system ill use.
 
Chef knoves to go edge pro chosera kit. For substantial reprofiles, I tape 120 sand paper to a stone to krrp from dishing my 220 prematurely.
 
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