Tips for sharpening?

[Masteroffajitas]

All I have is a croc sticks system...

Is it possible to get a really good edge with this? I see everybody put crazy sharp edges on there knives likes it's no thing. Are there any tips you guys have? Or under $50 systems or stones? Because all my knives are dull right now and I need help, because a dull knife is like a car without gas.

 

[dipbait]

I have a croc stick system ,with two angles and two different grit rods . Im getting a decent edge. I use the coarse one to form a burr on the shallower angle , about 20 degrees. After Burrs are formed on each side , I knock it off with the coarse one on the more extreme angle about 30 degrees. Use very light strokes. You dont want to reshape your steel here , just remove the burr. Feel for the burr by dragging the blade backwards against your thumb nail. If its there it will scrape away little deposits of nail. After the burr is satisfactorily removed , I go to the finer rods ,return to the 20 degree angle and gently do about 20 strokes per side. I recheck for a burr. Often there will be a slight burr. If so, then remove it with one or two light strokes with the coarse rod at the more extreme angle. Return back to the 20 degree angle. your knives will get sharp and have a strong edge. Remember light strokes with croc sticks. The area where the blade meets the rod is very small and the edge will bend.

It sounds more complicated than it is. Im able to whittle hair with my knives. Before finding this forum , croc sticks were pretty much useless to me.
These guys will teach you a lot. I have a diamond stone also, and it speeds up forming the burr greatly.

 

[donny bee]

All I have is a croc sticks system...

Is it possible to get a really good edge with this? I see everybody put crazy sharp edges on there knives likes it's no thing. Are there any tips you guys have? Or under $50 systems or stones? Because all my knives are dull right now and I need help, because a dull knife is like a car without gas.

You can use a course stone or wet dry to help speed up the sharpening process, then finish with the crock sticks. The more you refine the edge through multible grits, the less of a burr you should have in the end.