Sharpening is one of those things that takes dedication to get right. I have the good fortune of knowing several knife makers, one in particular has the sharpest knives I've ever used. They also hold their edge better than other makers. It comes down to so many factors that it would make you go blind, what kind of steel is it, who or how was it heat treated, what angles does the maker of the knife think it should be sharpened at, what is the knife used for, etc, etc...
Generally speaking I use a belt grinder (1" x 24" belts), 120 grit if its bad, but usually start at 220 grit, 400 then a cork belt, after that you can strop it with a good leather belt, I skip the leather belt and use a ceramic rod.
For quit on the go stuff a nice little stone or one of the hundreds of stone, diamond grit blocks on the market followed up by a ceramic rod.
It's taken me a few years but now everyone at work brings their knives to me for sharpening, that in turn gives me more practice which helps me with my own knives.
Bottom line practice with knives that it doesn't matter if you screw them up a couple times, then move on to ones you rely on.
Generally speaking I use a belt grinder (1" x 24" belts), 120 grit if its bad, but usually start at 220 grit, 400 then a cork belt, after that you can strop it with a good leather belt, I skip the leather belt and use a ceramic rod.
For quit on the go stuff a nice little stone or one of the hundreds of stone, diamond grit blocks on the market followed up by a ceramic rod.
It's taken me a few years but now everyone at work brings their knives to me for sharpening, that in turn gives me more practice which helps me with my own knives.
Bottom line practice with knives that it doesn't matter if you screw them up a couple times, then move on to ones you rely on.