For over 30 years now, I have heard about every way in the world to sharpen knifes! Lots them work well. But when I read this BB, I understand what most of you don't understand.

Most knifes DO-NOT need to be re-sharpened every time they feel dull! The problem lies at the "cutting edged" Knifes stay sharp for much longer then you think. The problem is that most people do not understand what a "steel" really is, or what it does. Steel's are a tool that is use religiously used by most all butchers. A "Steel" does not sharpen a knife, but it does "straighten" out the cutting edge. This is key to keeping your knife razor sharp! A "steel" will only keep the 'cutting edge" on your Knife. Use your steel just like you use a ceramic. I personally like to run my knife on the steel first, then run it a couple of times on my "ceramic" and then run it one or 2 times more times on each side of my steel. You will find that your knifes will last you at least 5 times longer than you were using you wet stones. Remember this, your wet stones will put the cutting edge onto your knife. But remember this even more…the steel will always bring back your cutting edge, long before you need to use your wet stone again!


Cowlitzfisherman,

It the taste of the bait worth the sting of the hook????