Quote:
Originally Posted by elkhunter11
It's important to look at all of those ratings, I have a couple of friends that purchased knives based solely on edge retension, and both end up taking their knives to someone else to sharpen, because they couldn't get a good edge on them.
|
Elk, you already know this but to be clear for others reading the thread; A good diamond sharpener of the correct grits or Silicon Carbide stone along with the correct technique, you can sharpen any knife at home. The biggest issue most guys have with hard steels is having the right stone and maintaining exactly the right angle. If they can't sharpen a hard knife, the edge they will put on a softer blade won't be great either. There is a reason so many Lansky type sharpeners are sold, they turn the average guy into a pro with very little practice.