This might be mostly for Joe, but I am wondering what other people's experiences have been with knife-sharpening. So, the biggest problem I have been
having is using the "X"-shaped sharpeners that have two steel (or ceramic) rods crossed, and you run the knife through them. I can not get them to
keep a point on the very tip of the blade. This is extremely important to me, as I mostly use knife points to remove bamboo slivers
. But, I like the ease and results of this type of sharpener. So, I use them until
the point rounds a bit, then go to a stone to put the point back on (which takes forever, even with a coarse stone). I don't use a stone that often, mostly
b/c it's just quicker to use the X-type rods. The brand I have been using is the Edgemaker. I got frustrated, and called the owners, and they said they
didn't have any problem keeping points on thier blades. I think they are full of #**$, quite honestly. But that makes me wonder if I just haven't been
using them correctly.
For background, I have been around lots of knives and lots of sharpeners. I worked for a period at a meat processing plant, helping butcher and skin and cape
dozens of animals a day. I have asked every one I worked with for pointers on sharpening, and what their preference was for sharpeners. It seemed most used the
X-type (Edgemaster) for a quick sharpen, then they would go to the back room at day's end, drink a Budweiser and put their knife on the stone to get the
edge back. Points are especially important in that line of work, for caping, and staring cuts around the legs. Anyway, any more information will hopefully help
hone my knife-sharpening skills, eh! Thanks ahead of time.
Zac

