Poll: How do you sharpen your knives?

For all non serated blades: Small medium grit bench stone, followed by fine Arkansas. If the knife is a true user (i.e., I don't care if the edge's microserrations aren't perfectly parallel) I use the technique Gramps showed me -- counterclockwise circles with gentle pressure using oil on the stone. You get a great edge, consistent angle and even a nice looking patina (sp?) on the blade. Takes a while, but I'm picky about consistent angles.
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For serrations: Fine ceramic rod, holding the 'correct' angle manually. I've been eyeing a 203 Sharpmaker but everyone speaks so highly of the 204 that I think I'll wait.

All knives (even Spyderco serrations): a good steeling every now and then cleans the edge and reduces the number of 'from scratch' sharpenings. Doesn't work on those little 'unsharpenable' mini-teeth, nothing does IMO.

Just my thoughts.

Cheers

RLR
 
Spyderco 204 with a DMT Diamond Pocket Stone Leaned against the triangle flats for a badly abused edge.

Chris

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Stay Sharp!
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AKTI Member A000987
 
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