There was a Thread a while back about sharpening Knives.. I recently Sharpened some of the Wifes Kitchen Knives and got high praise. Anyone thats been married for a number of years knows "High praise" About anything very seldom happens :wink: Anyways, I figured it was time for me to sharpen up my bag knife I carry and I thought I'd post on how I do it. This particular Knife was one of many my Father handed down to me. Its probably AT LEAST 40 - 45 years old.. I use a Lansky System. It consists of a holder, rods, and stones. The Stones In my kit are an LS 120 Coarse, LS 280 Medium, and a LS 600 Fine. They are color coded Red, Green and Blue respectively. The Holder "Holds" the knife and has different edge degree slots you can use (30, 25, 20, and 17), depending on what degree of edge you want. The lower the degree, the sharper the knife but will need sharpened more frequently. Higher degree is not as sharp, but will stay sharp longer. I generally use a 20 or 25 degree edge for my general knives.