sharpen your knives

$15.00 kitchen steel (ceramic).
Once I hit my new knives with the slack belt on my sander and the leather power-strop, a ceramic rod is all I ever use from then on to keep them deadly sharp.
 
Vivi is right. This a question for Maintenance, Tinkering and Embellishment, so I'm going to move it there.
 
knifenut1013 said:
What ever way your choose to sharpen your knife stick with it until you have mastered it and don't mix to many different stones into your process it only complicates things.
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+1

Whatever system you choose, stick with it until you are proficient. Too many people start one method, don't get the results they want, and hop to another method. They repeat this process until they are acquainted with several methods, but master of none.

Your blade bevels will partly determine your sharpening system. You will have either a V-grind, convex or Scandi edge. Choose a system based on recommendations here, then learn to master it. For me Scandi is easiest, followed by convex. V-grind is most difficult to learn, especially freehand. But none of them are daunting and you shouldn't be afraid to jump right in. As mentioned, carbon steel is forgiving and easy to get shaving sharp. Get some Old Hickory paring knives, or an Opinel, for a few bucks, and get to work. Post questions here, we'll give you specific advice, and in no time you'll be getting admirable edges.
 
 
The best no-nonsense explanation video I've seen on sharpening is by purgatoryironworks on youtube. It will give you all the basics w/o bias. It's a 2 part video about 10 mins each.
 
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