It didn’t take me long to figure out that ‘factory sharp’ is not sharp at all, generally a manufacturer will use a 240 or a 400 grit belt to put an edge on a knife. This process often times leaves small burrs on the edges and I have received many knives with less than impressive edges over the years. Of course, once you start using your new knife it will eventually dull even if you did buy the latest and greatest super steel such as M390, CTS-204P or ZDP-189. So you will always be faced with the issue of how to bring your beloved pocket knife back to its original sharpness or preferably even better.
I spent a few years trying out different sharpening systems from Grandpa’s old Arkansas Stones to a Lansky system but none of them really clicked with me and did not seem very intuitive, repeatable or all that accurate. Those few characteristics are important as each time you sharpen your knife it removes metal from the edge and thus eats into the overall service life of your valuable and often-times costly tool. Therefore it’s important that your sharpening is accurate and repeatable, removing as little material as physically possible to prolong the service life of your knife.
I won a Wicked Edge from the KnifeRights Ultimate Steel drawing a couple of years ago. It does an amazing job, but the setup lends itself best to when you need to sharpen multiple knives.
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Wicked Edge Knife Sharpener Review
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