What knife sharpener do you use?

[MJ1657]

To go along with Elwood's post on what knife do you use I thought i'd start one about what you do to sharpen your knife. I will admit I stink at sharpening knives. I have tried the type you run the blade through with limited success. What do you guys use?

[Cheetah]

I use an Accusharp sharpener. Works great, super simple, and cheap.

[brassman]

I use the razor edge system and have great success sharpening knives with GOOD QUALITY steel. The trick to having sharp knives is to never let them get dull. There is a system out there where the blade is in a fixed position and the stones are on articulating rods, it looks like an interesting concept but at 200 some dollars, is a little too expensive.

[HuskerBen]

There is a system out there where the blade is in a fixed position and the stones are on articulating rods, it looks like an interesting concept but at 200 some dollars, is a little too expensive.

Check out the Lansky sharpening system. I've had one for years. It's basically like what you're talking about - a clamp holds the blade, the stone is set on an articulating rod, so the angle is constant. It works pretty well, and mine was under $30.

[matchset]

i use a stone. works great...primitive tools rarely break

[archerystud]

Check out the Lansky sharpening system. I've had one for years. It's basically like what you're talking about - a clamp holds the blade, the stone is set on an articulating rod, so the angle is constant. It works pretty well, and mine was under $30.

+1 for a Lansky shapener

[bogwalker]

Ceramic sticks unless they are really dull, then I use a stone first.

[Steve Foss]

I used to just use the Rapala fillet knife style sharpeners, the little red plastic ones with the crisscrossed ceramic sticks. There's also a similar gray model that has a coarse sharpener on one side for those knives that have dulled a bit too far, and a fine sharpener on the other side. Those are the ones I use now.

These cost like 5 bucks, and I've got one of them in about every conceivable location I might need it.

And as has already been said, I give any knife several licks with the fine sharpening side after each use, and if it's a long cutting job, I'll touch up the blade as I go if needed. Never gets dull that way.

Kitchen knives, hunting knives, fillet knives. All get this treatment. As you may have seen in the knife thread, I'm not really emotionally attached to any specific knife, but whatever knife I use better be dadgum sharp!