Thread: Knife sharpener

Butchers' steels are not for removing metal or changing the shape of the edge. They are used to simply re-straighten the bent or feathered edge on a knife.

Diamond sticks and likewise will sharpen and change edge profiles but if over used will eat your blade.

You don't need expensive gadgets. Various fine grades of emery paper laid on a bit of 4x2 will do. Work from courser to finer. When you get to the fine use soft strokes.

I use water stones and strops with emulsion on them.

A knife made out of half decent steel should easily last one full gutting and bone out of a deer.

The trick is not to let your knife get too blunt because then they require major work. Touch them up lightly after every use. Maintaining an edge is easier than making an edge.