which is the best guide to use with this for sharpening?
1087284
Don't use guide, it will scratch knife's finish. Just use your hand keep 15 degree angle.
1087285
I sharpened my knife using this video's techniques, and it turned out really well, imo--my first time sharpening a knife with a whetstone, and it came sharp as balls. WAY sharper than it came originally (which was already pretty good). I used a KING combo stone with 1000/6000 grit.https://www.youtube.com/watch?v=DU23vi1PcjM
1087286
Probably Japanese sharpening stones are best, but they cost almost as much as this knife. Mac Knife company(Japan) recommends the Fiskars sharpening roller which I also love. I think it is also called a "kitchen devil". They are only $12.00 and they are super quick. I know two chefs that use them on their very expensive Japanese knives. It's on the net. Jeff
1175002
The best is a ceramic system. Usually 2 rods at an angle stuck into a piece of wood. That steel should respond good to the ceramic. I just got a smith that is generally used for kitchen knives, but I like it because it will give me a good edge quickly and easily.
1967373
I went with the Prismacolor sharpener and I am glad that I did. It maximises the lead width so I get minimal waste. I hope this helps:)
560991
I use a grinding wheel and then sharpening stones. I also would wipe it with mineral oil if you can keep up with the habit. You shouldn't have to sharpen it out of the box. Unless you hit the blade with a rock, You won't be sharpening it for a while. It's a Ka-Bar, not a pocket knife, get it dirty.
422868
I use a work sharp electric sharpener on all my knives,It' quick easy and gives me a shaving edge.about $100 but worth it.
975233
I have a WorxSharp sharpener. Its a belt sharpener. Check em out they are on Amazon!
1806758
I use my Chef's Choice 300 to sharpen all my knives. The curved blade into the hilt makes it a little more difficult with the electric sharpener, but it works well enough that I don't have any complaints. Cook's Illustrated recommends the Chef's Choice 130, but it is a bit more pricey.
881204
Dear SG, I'm not very good either, at sharpening. So I bought one of the relatively inexpensive ceramic rod sharpeners. they have a plastic frame that holds the knife at about twenty degrees, all you have to remember is to pass the blade over the rod aproximately the same number of strokes for each side to keep them even. You can't really mess up to bad, just set the sharpener on a flat surface and run the blade it's full length on the ceramic rod, use aproximately the same presure on each side of blade. Not much pressure is required. You will notice as t he blade is sharpened it will get more and more shinny on the cutting edge. No oil or water is necessary on these types of sharpeners as would be on a traditiional stone.The edge you can get with six or seven passes on each side of blade should be plenty sharpe enough for the average job.Don't let the blade get too dull between sharpening as it lenthens the amount of time necessary to bring up a good cutting edge. Best of luck on it, start off with your cheapest blade even though the chances of doing any harm are small. Gary petersen
273093
I use a Japanese sharpening stone to sharpen mine, such as the King 47506 1000/6000 Combination Grit Waterstone. To rectify, any good ceramic sharpening rod will do, as long as you keep a 19 degree angle or so. Hope this helps.
1820449
I'd recommend the Spyderco Sharpmaker. It can sharpen both straight edge and serrated (as well as things like scissors, chisels, hooks, and a number of other things).
1252669
So far I have only used the honing oil provided by Smith. But any light weight oil will work quite satisfactorily. This is a good quality stone and will create an excellent.knife edge. It will require some patience to learn how to maintain the same sharpening angle with each stroke. Good luck.
759432
I use a diamond rod to sharpen most all my blades. It allows you to hit any dips ,curves,angles , you get the point
836952
Depending on how sharp it is. If it is really dull then you will need a wet stone, shun have one with 2 sides for sharpening and one for honeing. If it is still quite you can just get a dimond steel the sharpen it after a couple of uses, Thats what I do with my old shun 25cm chefs knife and ive had that for 9 yrs.
481132
Nope, any regular quality sharpener will work fine. The long point sharpener is pretty cool but there is a 2 step process.
2037212
suggest you visit http://www.worksharptools.com/knife/sharpeners/accessories.html you will find 40 & 50deg guide attachments. beyond that (axes & such) you're going to need to bolt the unit to a hold-down, rotate the belt assy forward & freehand.
205857
use the #2 stone. If knife is really dull it may take several passes maybe 6.
1176238
I use a Spyderco Sharpmaker for it. It's fairly inexpensive and the easiest sharpening method. As far as not needing to sharpen it because it has a "SpyderEdge," that's total nonsense. It's a blade. Blades dull with use. Blades need to be sharpened.