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
When using a wet stone, try assuming the angle is a lot more shallow than you think, because it probably is. Start holding it flat, then raise it gradually till you feel the flat of the edge, then hold it at that angle while you slide the blade across the stone. The motion doesn't matter nearly as much as holding that angle and sweeping the blade across the surface. Do that, and it won't take long before you feel a bite in the edge on your thumb.
