yes, the knife will get sharp in the short term...


But the problem comes with that type of sharpener is that ...

It just follows the preexisting bumps on the edge. If you have used the knife for a few months and have a few nicks in the edge, the sharpener will not even them up , but it will try to make them sharp. So what you end up doing is making the dips even bigger.

I have one rule when it comes to sharpening jigs and toys or wherever you got to use.

If your sharpener cannot raise a burr (or called wire) then it is a waste of your time in the long run to learn how to use.

Dakotah;
I understand and agree with your point on sharpening and or raising a burr. If I am to understand you correctly, you mean that a sharpener like the Accusharp works poorly on a dammaged knife edge but Ok on a non-dammaged knife edge? As I said I agree you are right about sharpening, BUT, doing so is just not practical under field conditions such as I faced in 2003 when my friend and I had to skin out and quarter two bull elk. By this I mean time sinply does not allow for repeated/constant pausing to give a proper sharpening to my knife as it becomes dull while skinning and caping out a dusty old bull. Also the combination of altitude and topography where I tend to hunt elk demands I travel as lightly as humanly possible, so carrying anything but the lightest sharpener that will work is and absolute must. We used to great success a small (less than 3oz)black plastic sharpener made by Fiskers for Gerber knives that came with a set of both course and fine cerramic sharpening rods. It is well known the best way to keep a sharp knife sharp while skinning is at even the slightest hint it is becomming dull, stop and sharpen it. In this task the Gerber/Fiskers sharpener served us quite well.

I would appreciate your feed back on this Dakotah.

In the field a guy does what he has to do, with whatever he has got on hand,,,whatever type a sharpener is fine, I would grab anything if I needed it ..

My worry is that guys might think this is a good sharpener for ,,,well,,normal home, sitting around getting the knives sharp use...

It will work,,,,It will work fine in the field, but the problem I see comes when you get home from a great hunting trip, and look at the edge of your knife and notice a few dings...All knives will get dings in them, it happens...But if you use a type of sharpener that dont kick up the burr, then you are just going to make the dings deeper...,,,

Also, I have about 4 different types of "V" Rod sharpeners.

And None are able to get the burr that i talk about,that is why I have tossed them into the junk drawer.

I do not believe that always using a "V" rod sharpener is good for your knife.I believe that V rods are only best used for truing the edge "as" you are cutting up a deer in the shop or garage.

I have seen the film of pro-meat cutters, and what I saw was that they use a sharpening steel or V Rod on their knives about every 6 cuts, then they grasp a different knife for different cuts.The V rod was not being used to Make the edge sharp, but just straight.

This is because when you use a really sharp knife the thin edges will always start to flop over to one side or the other, the STEEL sharpener or the use of V Rods will push the thin edge back to where it was at the start.

Also, I now use a STEEL sharpener but turn the blade around and drag it across the STEEL, and not slice as we see on TV all the time in cooking shows.