Sharpening a knife is a skill I just can't seem to master. I like my knives razor sharp but just can't get them that way myself. Everyone here must use fillet knives and hunting knives often. I'm looking for opinions on what's the best sharpener out there for a sharpening challenged person. Ideas anyone?

http://www.spyderco.com/dealer_product.asp?sts=6%2F26%2F2002+12%3A17%3A44+PM&deptid=1030&deptname=Sharpeners&mscssid=GAJFDCP70Q9N9JQWJNRH3CKCH0T155G1

The tri edge one works really good for the sharpening challenged.

I had the same question/issue for yrs...then chef told me that knives don't need to be sharpened much at all unless they've been abused or lost their temper, like thru a dishwasher or other source of heat.
The best edge can be maintained by using a steel. Either the round ones that you get in a kitchen store or the newer oval-shaped diamond steels.
They work by straightening the edge that's already there rather than removing metal.
I have been using these and my knives have never been sharper.
I only use a stone or ceramic when the edge needs to be re-ground. Not for maintenance.

I use a Lansky sharpener. You have a choice of angles depending on the style of knife your sharpening. I like them because they are just almost foolproof. If you decide to try them don't get the kit with 5 stones,go with the kit that has 3. The last 2 stones in the bigger kit are like 600 and 1200 grit,only useful if your sharpening scalpels or X-acto blades. Unless you sharpen knives daily,you won't need the diamond kit either.

I have a Gatco, which is about the same as the lansky. I have used both and like them really well. I like the Gatco a little better because the stones are wider. Other than that both are real good and like HBP said you have a choice of angles to use.

I suck at sharpening knives so I bought the knife
sharpener called the chef's choice.It has three stages you go through.It's worth every penny in my eyes.They run around $120.00 to $130.00 bucks.
You can find this machine at cabela's or the bon marche'.I take it with me to neah bay and lapush
while bottom fishin.If your that sharpening challenged like I am it's worht it.Your buddies will be all over it too.Good luck,
STRIKE ZONE

I bought a nice electric one called a "FireStone"
It's a smaller version like they use at the processing plants with spinning stones. It's real easy to use.
I got it at a hardware store. Cost about $80.00
Company name is McGowan Manufacturing. Hutchinson, Mn.
I liked it so much I bought my parents one for christmas.

I have to agree with GFC about keeping a knife sharp is alot easiar and better than sharpening one,when it comes to filet knives and chefs knifes.I just bought a new set of J.A Henkels and just touch them up with the steel and love them.

I have fillet thousands of fish up north with one Victornox fillet knife and never did any thing but touch it up with a steel.The problem with stones and fillet knifes is that if they are used wrong they scratch the sides of the blade adding friction during the filleting.I never let anybody else use it and took care of it for years.When I quit working up north I brought it out to use in the kitchen and my wife had it ruined in a short month by tossing it around in a ceramic sink.Now I beat her over the head with a rolling pin if she does not simply rinse and wipe my new knives off and put them away.

For my buck knives and such I have a couple of old stones handed down from Gpa,work great with a little practice and patience.