https://www.amazon.com/gp/product/B07CW4T6RS/ref=as_li_tl?ie=UTF8&tag=odyronran-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B07CW4T6RS&linkId=4c43014f838dc916e93c572ab753e70a

I got one of those. It does a good job but the build quality is not that great. I ended up buying some different stones and working on my technique.

    I keep one of those tungsten carbide chips in my truck to edge when Rockette runs into store.
For quickie stropping, I'll just use a piece of cardboard if available.
You'd be surprised how good that works. 
Not  a scalpel but always better than it was.

Chips?  I have a sharpening rod, I think diamond and something in my camp kit and some other kits.

Yeah, cardboard can help.  I can also sharpen using the bottom ring of a coffee mug if the ceramic is exposed.  Takes a while, but can be done. 

I got one of those. It does a good job but the build quality is not that great. I ended up buying some different stones and working on my technique.

I think someone on this board, who doesn't "officially" have anything also owns that.

I use high quality stones for my kitchen knives.  I have some pretty nice Naniwa stones and use the technique from the Burrfection guy.  I just stay away from knives with the bolster, so most German knives.  I can get those suckers scary sharp.  Haven't been cooking at home as much recently, but my sashimi knives have been getting decent use. 

I like the Wicked Edge for the curved blades of pocket knives.  I can get the edges sharp with stones, but takes me a lot more time.  The straighter edges of kitchen knives are much easier with whetstones, at least for me. 

I think someone on this board, who doesn't "officially" have anything also owns that.

I use high quality stones for my kitchen knives.  I have some pretty nice Naniwa stones and use the technique from the Burrfection guy.  I just stay away from knives with the bolster, so most German knives.  I can get those suckers scary sharp.  Haven't been cooking at home as much recently, but my sashimi knives have been getting decent use. 

I like the Wicked Edge for the curved blades of pocket knives.  I can get the edges sharp with stones, but takes me a lot more time.  The straighter edges of kitchen knives are much easier with whetstones, at least for me.

i got the work sharp one that is a cheaper version of the WE
and i only own knives i got "from a friend"...

I just got a knife in S90V.  more difficult to sharpen than D2, but i haven't sharpened yet.
I have a friend that only uses the strop to sharpen and his comes out very sharp, but he says it takes a while
I gotta dig my sharpening stuff out of my stack of boxes soon

I just got a knife in S90V.  more difficult to sharpen than D2, but i haven't sharpened yet.
I have a friend that only uses the strop to sharpen and his comes out very sharp, but he says it takes a while
I gotta dig my sharpening stuff out of my stack of boxes soon

I don't have a S90V knife.  The most difficult I have to sharpen is a ZT in CPM 20CV.  That's one of my favorite knives too.  Can sharpen it well now, just takes a bit more time. 

I have one Benchmade D2.  I have stayed away from D2 mostly because of the "less stainless" properties.  The Benchmade D2 steel does sharpen well, but it also does take a bit more time.  That Benchmade is on my counter inside my door and I use it a lot to open boxes as well as cut them up before putting them in the recycle bin. 

i got the work sharp one that is a cheaper version of the WE
and i only own knives i got "from a friend"...

I've been carrying the We knife I got end of last year this week.  So far, I like it. 

I don't have a S90V knife.  The most difficult I have to sharpen is a ZT in CPM 20CV.  That's one of my favorite knives too.  Can sharpen it well now, just takes a bit more time. 

I have one Benchmade D2.  I have stayed away from D2 mostly because of the "less stainless" properties.  The Benchmade D2 steel does sharpen well, but it also does take a bit more time.  That Benchmade is on my counter inside my door and I use it a lot to open boxes as well as cut them up before putting them in the recycle bin.

the S90V blade that I got is a TwoSun blade.  surprisingly it is very good.  I got another TwoSun in M390 that is really really good.  I would say in the same class as my ZT's for a lot less money.  I'll post pics and my opinions on it in the other knife thread later.  but I was really surprised how good they are

I just use super fine grit whetstones.

I can't tell the difference whether I strop or not. And I don't even need them that sharp.

If I needed super sharp, I would use one of my razor blades. I have handles that you attach razor blades to. You can google around.

These days I don't bother trying to sharpen the "ultra-knife" - I bought too many knives in the past, and sold a lot of them on eBay already. Too much crap at home haha.

One "trick" I finally learned which might not work for everyone, is to use angle guides when doing the whetstones. They are just plastic bevels at specific degrees to help you maintain the correct angle.

I forget offhand right now but I think I just sharpen all my kitchen and utility knifes at 15 degrees.

I haven't done any sharpening for months now. I just sharpen everything at home at one go, because it is a pain in the ass to pre-soak the whetstones (I give them 30 mins) and then sharpen using only water. Mine are all waterstones.

The drying of the whetstones is the real hassle. Need to make sure they dry completely or they can grow mold. Can take one or two days even under direct sunlight. Much longer if no sunlight.

I have a few sharpening systems, including the Lanky one, but I have found the best and most practical is the water whetstone with the angle guides.

I bought a few leather strops but hardly use them. Since I don't do the 50 shades of bullshit stuff, they are just somewhere in a drawer. LOL.

https://www.knifecenter.com/item/LSLCD5D/Lansky-4-Rod-DeluxeTurnbox-Crock-Stick-Sharpener

this is what i use most of the time.  its quick and easy.  usually takes only a couple minutes if the blade isn't that dull.  10 or less passes on each side with the diamond rods and the ceramic rods will get the blade shaving sharp.  not like a razor blade but enough to shave the hair off my forearm.  blades like M390 or D2 take a few more passes on the rods.
as long as the blade isn't abused, this system works well for me
I also have the guided sharpener but I dont really use it bc i dont let my blades get that dull

Just FYI on the whetstones I use, I have a 400/1000 one for dull blades.

For maintenance I use a 3000/8000 one.

No need stropping after the 8000 side.

Stones are about $20 to $30 each. Many different sellers on Amazon, selling basically the same thing.

Angle guides are: Wedgek Angle Guides 10 to 20 degrees for Sharpening Knives on Stone ($13 only)

I bought a leather strop on a wood block but I really don't use it. I can get arm hair shaving sharp with the spyderco stones along.

I had the Spyderco sharpening set with the sticks in V.  I also have an older set with ceramic rods that I used to use for kitchen knives.  I gave the Spyderco away to a buddy.  He uses it often and can get the knives pretty darn sharp.  I think they were ok.  If the blade came with different grind angle, it takes a while to match.  Doing that with M390 of say D2 is a royal PITA.  With the softer 1095 or other similar, no problem. 

I had the Spyderco sharpening set with the sticks in V.  I also have an older set with ceramic rods that I used to use for kitchen knives.  I gave the Spyderco away to a buddy.  He uses it often and can get the knives pretty darn sharp.  I think they were ok.  If the blade came with different grind angle, it takes a while to match.  Doing that with M390 of say D2 is a royal PITA.  With the softer 1095 or other similar, no problem.

The diamond stones for the Spyderco sharpmaker are real good, they solve the problem of a different factory angle a lot quicker than the gray stones.

Was cleaning and found my flexcut strop. I think I'll try some stropping soon
Been hearing stropping is good to extend the life of the blade bc much less steel is removed vs stone sharpening

Another good read. I met a knife/blade and whetstone dealer many years ago and he basically introduced me to what my wife say obsession with crazy-sharp knives (mainly kitchen knives, butcher, skinning, etc.) Even my mom who loves sharp knives stays away from my sharp knives, lol.  Anyhow, I stay away from jnats (Japanese natural stones) as they need special talent to use those that I can’t seem to figure out how. I use natural whetstone equivalent around 3000 and 6000, and 12000 finishing and use Japanese nagura/slurry (best in my opinion).  Then strop my knives with leather or balsa wood after rubbing green polishing compound (bought from Amazon).  As long as I did the correct sharpening of my knives (no burrs etc) all I do after is strop unless I messed up the blade with improper use.

If you’re interested I can share a little of the green polishing compound and you bring your leather or balsa wood.  I rub the compound on either and you’ll notice how sharp the blade gets after only a couple of strops.  A little of the compound goes a long way.

Again as long as the blade was sharpened correctly, all it needs is stropping as maintenance. You’ll eventually need to resharpen the blade to maintain proper geometry, but that’s after a long while.

I think the dealer is still on the island and I’m happy to introduce you to him.  He may have ideas or products for edc blades and maintenance.  He introduced me to the world of sharp knives and whetstones and now I collect whetstones. Don’t have to buy from him and he won’t rip you off either.

Aloha!

Was cleaning and found my flexcut strop. I think I'll try some stropping soon
Been hearing stropping is good to extend the life of the blade bc much less steel is removed vs stone sharpening

SNIP

I have strops from Amazon and sharpeningsupplies.com

https://www.sharpeningsupplies.com/Strops-C11.aspx

I haven't been stropping my pocket/daily carry knives lately.  Just been lazy.  I should have the strop hanging from the side of the cabinet where I strop and sharpen.  It would remind me as well as make access easier.  Not that taking 10 seconds to get it out of a drawer is a lot of work.  haha

Another good read. I met a knife/blade and whetstone dealer many years ago and he basically introduced me to what my wife say obsession with crazy-sharp knives (mainly kitchen knives, butcher, skinning, etc.) Even my mom who loves sharp knives stays away from my sharp knives, lol.  Anyhow, I stay away from jnats (Japanese natural stones) as they need special talent to use those that I can’t seem to figure out how. I use natural whetstone equivalent around 3000 and 6000, and 12000 finishing and use Japanese nagura/slurry (best in my opinion).  Then strop my knives with leather or balsa wood after rubbing green polishing compound (bought from Amazon).  As long as I did the correct sharpening of my knives (no burrs etc) all I do after is strop unless I messed up the blade with improper use.

If you’re interested I can share a little of the green polishing compound and you bring your leather or balsa wood.  I rub the compound on either and you’ll notice how sharp the blade gets after only a couple of strops.  A little of the compound goes a long way.

Again as long as the blade was sharpened correctly, all it needs is stropping as maintenance. You’ll eventually need to resharpen the blade to maintain proper geometry, but that’s after a long while.

I think the dealer is still on the island and I’m happy to introduce you to him.  He may have ideas or products for edc blades and maintenance.  He introduced me to the world of sharp knives and whetstones and now I collect whetstones. Don’t have to buy from him and he won’t rip you off either.

Aloha!

I've been sharpening my kitchen knives on Naniwa stones after following Burrfection on YT.  His techniques really helped me.  When I was little, my dad would sharpen the kitchen knives to the scary sharp level and that got me interested.  It wasn’t until I got older that I really got into it.  My dad could get some knives with pretty crappy (probably was ok) steel quite sharp, but the knives my sister brought back from Japan were another level. 

I also strop with the green compound, but typically only for my pocket knives.  For kitchen knives, I typically hone with the higher grit stones.  The stones I used most often are the 0800/1000 (workhorse) and 3000.  I have higher (I’d have to check), but I rarely use them. 

I have also always been interested in Arkansas stones.  That was one of the first sets I got when I was younger for pocket knives.  Might eventually get a set to experiment with. 

Another good read. I met a knife/blade and whetstone dealer many years ago and he basically introduced me to what my wife say obsession with crazy-sharp knives (mainly kitchen knives, butcher, skinning, etc.) Even my mom who loves sharp knives stays away from my sharp knives, lol.  Anyhow, I stay away from jnats (Japanese natural stones) as they need special talent to use those that I can’t seem to figure out how. I use natural whetstone equivalent around 3000 and 6000, and 12000 finishing and use Japanese nagura/slurry (best in my opinion).  Then strop my knives with leather or balsa wood after rubbing green polishing compound (bought from Amazon).  As long as I did the correct sharpening of my knives (no burrs etc) all I do after is strop unless I messed up the blade with improper use.

If you’re interested I can share a little of the green polishing compound and you bring your leather or balsa wood.  I rub the compound on either and you’ll notice how sharp the blade gets after only a couple of strops.  A little of the compound goes a long way.

Again as long as the blade was sharpened correctly, all it needs is stropping as maintenance. You’ll eventually need to resharpen the blade to maintain proper geometry, but that’s after a long while.

I think the dealer is still on the island and I’m happy to introduce you to him.  He may have ideas or products for edc blades and maintenance.  He introduced me to the world of sharp knives and whetstones and now I collect whetstones. Don’t have to buy from him and he won’t rip you off either.

Aloha!

thanks for the offer on the stropping compound.  but I just ordered some on amazon.  I'll try it out this weekend maybe

I never use my EDC knives for cutting cardboard boxes, carving wood, or hunting. This is like using a Rolex to snuff out a cigar. A sharp folding knife should only be used as a self-defense weapon. After its first use, the police will probably seize it for evidence. Just like a handgun you fire to protect your family. Even diving knives are reserved for self-defense, not shucking oysters. While traveling in a car, it might make sense to carry one (EDC) knife on your person, and another in your toolbox.

There are other tools like boxcutters, hacksaws, chisels, butcher knives, and pruners for most cutting jobs. A two sided diamond sharpener does a fairly good job of sharpening and finessing the blade. Strops are for barbers who still shave people the old-fashioned way, and like a polished blade. Some people are just perfectionists.