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PostPosted: Sat Jan 19, 2008 12:23 pm
by Dean in Eureka, CA
I just use a sharpening steel.

PostPosted: Tue Jan 29, 2008 2:36 am
by Bernoulli
The trick to having a sharp knife is having a constant proper bevel, about 22 degrees. It's hard to do with stones without a lot of practice. The Spyderco Sharpmaker will give you an excellent edge if you can hold the knife vertically. The stones are ceramic and it comes with a DVD showing you how to use it. If you are able to follow the instructions, you'll be able to shave with your knife. It all packs up into a small package.

I never pick up a kitchen knife without picking up a steel. I seldom have to sharpen my knives because I use a steel every time. It really doesn't sharpen the knife, it aligns the edge.