I am no expert on sharpening the blades of a knife. I have my old standby KA-BAR and several stainless and carbon steel pocket/folder knives that I may carry daily. I have the Lansky 3 stone system I got a long time ago but it is a pain to sharpen multiple knives at one sitting.
I was curious as to the best method and how to properly put and keep an edge on these knives. The stainless steel blades seem to be the toughest to keep the edge sharp. I didn't have the luxury of purchasing high end knives at the time.
I was curious as to the best method and how to properly put and keep an edge on these knives. The stainless steel blades seem to be the toughest to keep the edge sharp. I didn't have the luxury of purchasing high end knives at the time.