I've never been able to use an Arkansas stone to sharpen a knife...tried too many times to mention, but can't keep the angle consistent enough.  Tried sharpening sticks with the same problem - they work for a while, but the blocks you set them in start wearing and so the sticks move.  Tungsten carbide blades keep the angle but I've never found them to get a knife sharp enough.  I've used a Lansky sharpener for about 5 years now.  Its relatively inexpensive ($40 or so) and it works really well....I'd recommend those highly.

The diamond stones work great. Angle is not as important for some reason. And they come in different colors for different grades. Expensive but they work the best for me. I use the blue and red mostly....

http://www.sharpeningsupplies.com/8-Diamond-Whetstone-with-Wood-Case-P95C3.aspx?UserID=3596616&SessionID=ZuByTH6KHUoPZ6fxmAa4

Knife sharpening is definately a learned skill.  My Dad taught me how around the time I was eight years old.  My Dad was a jourrneyman machinist.

Shortly after I started mowing lawns and had enough money to purchase a double sided Arkansas whetstone manufactured by 3M.  I still have that whetstone and it has served me well for many years.

Recently, I've retired the 3M whetstone in favor of the new technology; diamond impregnated sharpeners. 

I have a 6" x 2" diamond sharpener and keep it in my backpacking gear for serious wilderness expeditions.  The one I use on a daily basis is the DMT folding pocket sharpener: http://www.dmtsharp.com/products/other.htm

I have the F70F which is a 600 grit diamond impregnated sharpener.  It goes with me in my pocket everywhere.  It routinely sharpens my Smith & Wesson S.W.A.T. folder made from 440C stainless.  It only takes a minute or more to bring the 440C stainless blade back to razor sharpness.

For anyone living in the Houston, Texas area that wants to learn how to sharpen a knife, just give me a call.  Have a knife you want to sharpen, a sharpening stone and lots of patience.  You'll leave with a very sharp knife and a new skill that will last a lifetime.

A note to Lamar Smith:  Angle is the single most important factor to sharpening a knife that will yield the service expected or needed from a particular blade.  Knives are sharpened at a particular angle to yield either cutting durability or delicate work such as shaving or surgery.  You would never use a knife blade sharpened to chop wood as a surgical instrument.  The angle chosen for a particular blade is determined by its intended use.

My grandfather taught me to sharpen knives on a whet-stone when I was very young and kept at me about it. His lively-hood had always relied on knives. He was a butcher most of his life. (A real one, not the meat manglers they use in most grocery stores nowadays) So a sharp knife was pretty important to him. Stones aside though, if you need to put an edge on a knife in a pinch the types of sharpeners shown in the picture above seem to be the best type I have found. They sell them in the PX here in our camp. Not the same brand, but almost identical. So when I don't have the use of a stone at my disposal I now carry one of these in my pack to keep an good edge on my knife. ***However, don't try to put an edge on an extremely dull knife with this type. It is strictly for maintaining an edge.*** 

Guns don't kill people....Its those pesky little bullets making lots of holes that all the blood leaks out of.

I use a big 11"x2 1/2"x1/2" Norton Fine India stone.

I USE A 14"STEEL MADE IN 1910 BY HEINKLE. GOT IT IN A ESTATE SALE FOR 5 $.

IF YOU WANT TO KEEP A KNIFE SHARP AND NOT GRIND DOWN THE BLADE A STEEL IS THE WAY TO GO. GET AN OLD ONE WITH THE FINE LINES ON THE SHAFT.

Hi,

I am newbie here. tones aside though, if you need to put an edge on a knife in a pinch the types of sharpeners shown in the picture above seem to be the best type I have found. They sell them in the PX here in our camp(ranches for sale). Not the same brand, but almost identical.