Hi I am looking for an easy way to get a sharp edge on my carbon steel and stainless knives. I am 72 years old and have tried for 50+ years to use a stone and all I accomplished was wearing the blade and stone away. I have a Lansky but again I wear the stones out and it is time consuming. I have a box full of electric chef sharpeners that don't work very well. I have a 7 inch buffing wheel but it isn't tight enough to sharpen a blade plus I'm not sure of what grit compound and how to apply it to saturate the wheel. How do the factories sharpen their blades? I'm tried of buying a new knife every time I want to skin a squirrel lol. I have good knives that are sharp for some time but they all lose their edge sooner or later. Any suggestions would be appreciated. Thanks
Mike
