This is a talent that has always given me fits. I can keep a decent edge on my Buck knife, but I'm struggling with a few blades. Wasn't there someone on the forums that was sharpening blades at one time?
Don't remember, but do you think it's your sharpening techniques? Or do you think that it is your steel? I have these faberware knives that I have to sharpen often, quite annoying but im thinking it's the steel that can't keep the edge. Pure speculation. Who does sharpen knives and if they do, do they do convex?
Please don't ruin good steel, buy junk stainless knives to practice on. or for shipping cost I will do them for you.
I sharpen knives for my buddies. I have a spyderco sharpmaker and I love it. It is very easy to use. Spyderco Triangle Sharpmaker (Set)
I mainly use ceramic sticks. The kind that mount in a base at ~40 degrees. You stroke down with the knife perpendicular to the base alternating sides evenly. Of course this is to maintain a final edge. Here is a little discussion of different sharpening angles: http://www.sharpeningsupplies.com/Detailed-Discussion-on-Knife-Sharpening-Angles-W28C60.aspx
Get a Warthog Multi-edge and you will be able to sharpen any blade with a smooth (non-serrated) cutting edge.
I've been a butcher for 43 years and can sharpen quite well. I have found that the Lansky sharpening system is about the best for the sharpening challenged. http://lansky.com/index.php/products/universal-system/ Sent from my iPhone using Tapatalk
