How to sharpen knives?


 
I have the Work Sharp and it works great, I wouldn't use it for a lawn mower blade as a bench grinder or a 4" angle grinder will work much better. I don't have to use it very often as once I got the edges shaped back up the honing steel works well, reteaching my self to only let the tip of the blade touch the cutting board has extended the life of my blades imo.
 
I've had good luck with THIS. Turned some cheap Old Hickory knives that would cut warm butter into knives you need to be careful with. The trick I used was to mark the edge with a Sharpie and use the coarse slot until the mark was gone. Repeat with the honing slot.
 
I use a 320 grit stone, it's probably 3x8 inches and has 600 grit on the other side. I don't bother with the finer grit, 320 will make your knife slice thin ***, too ripe tomatoes all day. It takes a bit of practice on the angle, it's not as steep as you may think. I never use a steel, I just keep the stone in a convenient drawer. With those knives, I think that the advice about professional sharpening is good. Start with that.
 
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