Sharpening Question

Well, I don't have and probably never will develop the skills needed to use stones properly, so I just use my Sharpmaker. Even a total clutz like me can keep a good edge going with the sticks as long as I don't let it get too dull. I keep saying that I'm going to order a set of the diamond sticks for it, but just haven't gotten around to it. This thread reminded me so I just went and ordered a set.
 
Spyderco Sharpmaker is my most frequent method though I do have an unopened Wicked Edge sharpener under the tree (going to be tough to wait til Xmas on that one). Also have a Buck three stone set I've practicing on for my larger knives but the Wicked Edge will probably take on that task as well.
 
Freehand DMT diamond stones from 4" to 12" and in grits from extra course to ultra ultra fine.
 
For the most part, this is what I've been using:

Lansky and/or GATCO diamond guided systems (for reprofiling V-bevels)
Wet/Dry sandpaper on top of my strop block (for convexing)
Strop blocks (leather mounted on wood, with and without green compound)

I've also been fiddling with an 'A.G. Russell Field Sharpener' (V/Crock type of sharpener, with diamond and ceramic rods) that I'd bought long ago and recently dug out of storage. Turns out it's quite good for minor touch-ups, and very handy for small blades in particular.
 
Blade, You'll get a lot of different comments on this one . I like using stones free-handed or with a guide which I think gives a better edge . On kitchen knives I use a Norton coarse/fine SiC . On my hunting and edc knives I use diamond . It gives a better edge .
Plus, a good leather strop loaded with green rouge . This keeps all my knives tuned up right . DM
 
I like to mix it up. :D
I have a sharpmaker and a carbide sharpener for quick touch ups, a lansky, and a Buck 3 diamond stone set. Also a Buck diamond crock stick for quick touch ups.
 
I use a Lansky Deluxe ceramic set, with a Lansky Turn Box for light sharpening.
 
Wow! That question has a host of answers. As you can see, the response is what each person prefers, which is generally not what someone else prefers.

Part of the answer lies in the type of edge that you want. If you want a superfine razor edge for shaving, I use a combination of a Japanese Katani polishing Whetstone followed by a transparent Hard Arkansas oil stone. Then finish it off with a good strop.

If you want something that will cut meat then you would want a slightly coarser stone. I use a Norton India oilstone.

What suits me probably wont suit you. Like David Martin, I prefer just the stones--not the sharpening systems available today. If on the other hand, you question your skills at sharpening, then one of the systems such as Lansky would probably give you an edge that you would find satisfactory.

Telechronos:):):)
 
Tele, I was hoping you'd see this and chime in . Was wondering what you used, on your knives . Thanks . DM
 
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