Originally Posted By: Chris Kavanaugh
An idiot did the same thing to my Puukko with some gizmo. I watched in shock as he picked up my knife from a table AS I WAS PREPARING FOOD, slice his hand to the point it required stitches and continue to demonstrate his pocket duller. A general comment about sharpening in general: Once you have properly set up a blade a ceramic rod to hone the edge and perhaps a pass with a fine grit will usually keep better steels and edges in working order.People oversharpen knives.


Professional chefs will have their knives sharpened only once a year...typically by a professional. A steel or fine ceramic rod holds the edge for a really long time if the knife is taken care of.

D.H. Russel makes a 6" pocket steel that I've always considered trying out to see if steeling my pocket knives is worth it for me. I always run my knives across a steel on a regular basis to keep the edge nice and straight.