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.

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 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?

,I have a old diamond grit ‘stone’ that is either worn out or gummed up with metal cuttings and no longer cuts into the blade of a knife. Is there any way of resurrecting the grit on this ‘stone’ so it will sharpen another knife?

I have alot of knives, but the one I use mostly is my KA-BAR, it is the utility version with a serrated edge in the bottom 1/4 of the blade and I was wondering if there are any other ways of sharpening it, besides using a grinding stone with oil.

I have a Ka-Bar fighting/utility knife and was wondering which angle to sharpen it at? I have a Lansky turnbox sharpener with pre-set angles of 20 degrees and 25 degrees. What would be the best angle if i wanted a really sharp edge that lasted? The blade will be used for outdoor purposes and other such things.

Sounds lame, I know, but I’ve had a fixed blade ‘survival knife’ for years, that by now has more or less completely lost its edge (its had intermittent light use). Its about 10 inches long and the blade is smooth, but very thick on the blunt side, which importantly makes the angle of the blade (in cross section) very large compared to say, a kitchen knife. The edge is intact but completely blunt, and using a steel has no appreciable effect.
Where can I get an appropriate sharpener?

Sounds lame, I know, but I’ve had a fixed blade ‘survival knife’ for years, that by now has more or less completely lost its edge (its had intermittent light use). Its about 10 inches long and the blade is smooth, but very thick on the blunt side, which importantly makes the angle of the blade (in cross section) very large compared to say, a kitchen knife. The edge is intact but completely blunt, and using a steel has no appreciable effect.
Where can I get an appropriate sharpener?