Edge Retention and Knife Sharpening

Now Days anyone can learn to sharpen a knife.

I used to waste hours trying to sharpen a knife, only to end up with a  knife no sharper than it was before. That's because it's hard to see a knife's cutting edge with the naked eye. And yesterday's sharpening systems were hard to use compared to what's available today. 

This Field Sharpener from Work Sharp changed everything. I bought mine 8 years ago, use it regularly, and it still works as well as it did when I bought it. This is the last sharpener you will ever need to buy. It has everything you need to get a razor sharp edge on almost any knife. (Reverse curve blades and serrated blades may also require a rod shaped sharpener.)

The harder the knife (E.g. Rockwell 60 and up) require extensive pressure to sharpen. I strongly recommend notching out a 2X4 or work bench to set your sharpener in so you can put both hands on your knife to put enough pressure on the blade while sharpening. I can make any knife softer (around Rockwell 55) if you like. It will sharpen easily and cut smoothly, but require more frequent sharpening. You will be able to sharpen it easily, without needing to lock the sharpener in place. This is sometimes preferred for knives that need to be field sharpened.