Knife sharpeners

[Diamond Tackle]

Hey Zulu,
Lot of guys read the posts and may not respond, but like myself just learned a LOT ,and certainly appreciate it. Real good info here.
many thanks

[Goose]

Theres not enough steel on my knife to test all the different ways stated here. For some reason I thought there would be a majority in one certain way. Isn't a fillet knife a fillet knife?
This tool in the pic, I think its a steel but I'm not sure, anyway, since I've had the knife and what was taught to me was that after a few uses or if I felt like it wasn't cutting at its best to run the knife towards me 6 times on one side then repeat the other side, then do the same 4 times each side then 3 then 2 then 1. Does that sound right to you? I try to keep it at the correct angle about 30 degrees I think. Thanks alot for all your imput nice to know theres some sharpies out there

[spence]

Sounds fine, assuming the knife has a good edge to begin with.

If it doesn't take a fine edge with the steel (which that is) then is should be sharpened on a stone (or whatever) to ensure the edge is sound.

-spence

[macojoe]

WOW, I can't sharpen a knife for $hit!! I am awaiting Mako's write up!!
I have one of the two washer deals that you pullmthe kife threw, it works but rips the steel right off!!
For a while its fine then makes the blade so thin it no longer holds a edge for long and then the edge is all ragged.
I have destroyed some good knifes this way!

Please hurry with write up before the season is here!!