With the fish'in really starting to heat up, having a sharp knife is a must to cleaning the catch. A dull knife trying to clean a fish can be a real adventure. Just got done with an old Arkansas stone I have and WD40 to put a great edge on. Other stones I have just don't work as well. Never used the electric stuff to sharpen. Has anyone tried

I have the steel sharpeners, where you pull the blade through but the edge just doesn't last.

Just wondering

I've been using the Chef's Choice electric sharpener for 10 years now. It's lots faster than hand sharpening, putting an edge on a new or dull knife in less than 5 minutes. They shave with these sharpenings.

Also, if you lose your edge quickly it's just that the end is bent over. A steel will straighten it out fast.

Of course the type of knife would make a difference. I like Rapala knives, great fileters.

Is that a word?

Can you still take your knifes into a butcher department at say QFC and have them send them in to be professionally sharpened?

Not sure Lead With the way things are today, they probably wouldn't do for liability reasons Although if you know someone who works there you may have an in.

I will have to check into this. My Grandpa was a butcher and they used to send them in to be sharpened....it is hard to put an edge on a knife like those guys do.

I use a scotty sharpener, but when I'm rich ($125 for 3 stage machine) I'm going to get the one Zen named which is very highly rated.

The QFC here in Port Townsend still does the knife sharpening thing so I am sure there are others that still do as well.

knife sharpening is not black magic. It's a matter of maintaining a constant angle of the blade to the stone and performing enough strokes to smooth up the blade.

The Chefs Choice sharpeners put a shaving edge on knives in about 5 minutes.

Most people, including me, have a problem maintaining a constant angle when using just a stone. There's a number of aids sold that help with this.