A 'How to' guide to sharpening a knife the traditional way.

[snock]

Glad it helped, Clangy, old thing.

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I use an Ecko kitchen sharpener for most of my sharpening on knives, arrowheads and even machetes and axes.

It consists of 8 interlocking discs of tool steel. Maybe not the best way, but the fastest and easiest. Used it for 40 yrs and bought a second at a yard sale. I cut the handle off the first one. The new one retains the handle for axes, machetes, entrenching tools and other large blades.

I use the old fashioned if things get really dull.

If you have a steel table, like in the restaurant biz or in a machine or wood shop, you can use it like stone as long as the table is not knicked.

Brian
Des Moines