I've tried for 20+ years to demonstrate to my
hunting buddy how to get a properly sharp
edge on a knife with every method listed up
there ^ ^ ^ ^ ^
The lansky, the wheels, the little belt sander,
pretty much all of it, but he still can't make
any of it work.
His fix was to buy one of those TV packages
of 200 chingchong knives for $139.95, and
when one quits, he trashes it and grabs another.
Another possibility is to buy a half dozen of
the desired knife and keep 3 in use and send
them back to the factory for professional
refurbishing. Professional meat cutters do
It, and mountain men carried several for
their use as they dulled. I would guess they
didn't stop work to sit down and re do a knife.
No shame in not being able to sharpen a
knife. I know as many that don't know
than those who do
