the rod type or the ones you slide the blade between. thanks!
for kitchen cutlery. sorry should have clarified that

My machete came dull so I used the only sharpener I have- the kitchen sharpener. It’s the kind you set on the counter and hold the blade perpendicular while dragging it thru the notch with light to moderate pressure. It did sharpen the blade… a bit. Just wondering if there’s any reason I wouldn’t want to do it this way. Thanks!

I just bought an old vintage stiletto but its dull as hell. I’m wondering how to sharpen it correctly (without screwing up the blade). I have a regular kitchen knife sharpener but don’t know if I should use that. Any ideas?
No its like a long block with like a "V"shaped area to run the blade down.

I’m new to sharpening knives. All I know is I’m buying a Kukri knife tomorrow, and I need a simple "beginner’s guide" if you will to sharpening knives. I wanna get a pretty fine edge on it(high sharpness)

All I have right now is a "Hard Arkansas Stone." I know I’ll need lubrication oil for it as well, but I’m concerned about technique. What exactly do I need to do to sharpen the knife accurately and correctly? Thanks in advance.

I’m trying to sharpen my pocket knives (there are two of them) but I can’t find the knife sharpener that came with our kitchen knives. Are there any household objects that work well for sharpening a knife?

i just bought a sharpening stone and wanted to ask what would be the best oil to use for when i sharpen knives does it have to be a specific oil or will wd-40 do please help

Thinking about getting a partially serrated edge but don’t know how to sharpen. Do I need to take it to a professional? Do I need an electric sharpener? Or can I simply use a manual hand sharpener?

Like step-by-step how to. Reason is all my knives need sharpening. This includes a K-BAR, two Swiss army knives, and a old Leatherman. I received a Gerber machete for Christmas, and it is a real quality tool, except for the blade being quite dull. The Mosin Nagant bayonet could use some sharpening up too.

I know a need a sharpening stone, but which ones are the simplest to use? How do I angle the blade when sharpening it?

I am quite embarrassed to post this, considering how long I have used & abused my knives without ever knowing how to sharpen them.

I’ve had this knife (Meyerco Camp USA Blackie Collins 440 steel) for a while, and I’ve tried sharpening it with wet stones, ceramics, and a kitchen knife sharpener, with no luck. I’ve considered that maybe I’m just doing something wrong, but I have/had other knives with 440 blades and I’ve sharpened them easily. I know there are different types of 440, but should that make that much of a difference? It doesn’t say what type it is, just that it is. I also can’t find any information on the knife, since I don’t have a model name or number for it.

I’ve had a SOG SEAL Team Elite utility knife for a while now and have made pretty good use of it… however, the blade is now pretty dull (only the straight edge though, the serrations are still sharp) and it needs sharpening. I am just worried that I’ll mess up the blade if I use any old stone to sharpen it because SOG brags that their knives are made of AUS-8 steel that is heat and cryo-treated so they’re extremely durable and hard. To me, this sounds like a diamond stone isn’t hard enough to sharpen the blade and that I may need to send it in to be professionally sharpened with a laser or something. But I really don’t have that good of a clue… so do you think I can use just a regular stone to sharpen the knife or not?