A quick search will reveal many knife sites with usefull sharpening links. There are as many opinions regarding edge profiles and sharpening systems as there are about knives themselves ! A common mistake is to constantly sharpen via metal removal. Once an edge is set up, a quality ceramic or steel hone is usually enough to revive an edge ( unless badly abused.) People learning to sharpen would be well served purchasing some inexpensive blades for practice ( swedish Moras, french Opinels etc.) Dull knives are like inaccurate compasses- DANGEROUS!