Smudge, the Sharpal 325/1200grit diamond stone can be had for about $100. And they last forever. They are wicked good. Will sharpen a knife within 5minutes from worse than blunt. Most times a couple of minutes is all that is needed. I bet if you get one, you will be very happy, in fact if you are not I would buy it off you for full retail. If you want a stupid sharp knife, then use a finer grit or strop to finish. However they sharpen to very sharp without the extra step.

I don't know of a local agent. I got mine from Amazon.

Joker wrote: Smudge, google "Rolling knife sharpeners" for the most simple and easy to use knife sharpeners ever. From Temu they are really cheap.

Alan L wrote: Joker wrote: Smudge, google "Rolling knife sharpeners" for the most simple and easy to use knife sharpeners ever. From Temu they are really cheap. So I didn't know what they were - til my mate with a real fancy one as described before (wetstone thing) lent me this one. Pretty hard to get it wrong. two angles to sharpen with (15/20) and two grades of diamond on the roller. There is nothing to stuff up. The angle faces are magnetic and hold the blade while you roll the diamond stone along it. Alan

Like you smudge my first thoughts were that I don't want my fingers anywhere near a roller sharpener without a chain mesh glove.  However, after looking at a few vids, I now understand the end plates rotate on the drum which makes it a lot less scary than what I first envisaged. 

Telecaster, If the shallower angle is not working, try 20° or a bit more. While if you get a sharp edge with a shallow edge, often stupid sharp, the edge does not last as long. I find going a bit more, they last a lot longer and they are still really sharp. Cuts down on how many times I have to spend shaprening. The knife steel may not suit 17°. I'm not very technical with that stuff, but am happy with how sharp my knives are (most people comment) and they seem to last a reasonable time. Try the below at 17° if it doesn't work, then make the angle steeper. Like I said, I'm not very technical, so not the best to comment on exact angles.

To sharpen a blunt knife (not just a touch up), I sharpen one side until a burr is felt along the entire length, then switch to the other side doing the same until the burr is felt on that side (only needs to be just there). Then I alternate sides, doing 3 passes each side for 3 or 4 sequences. Usually on the coarse stone, then switch to the fine stone starting with 3 passes each side for 3 or 4 sequences, then go to alternating single passes each side until burr is gone. Then maybe a quick use of a strop if you have one or a steel, but only a few swipes and very lightly, steel needs to be very fine. That seems to be the quickest way for me and produces results I am happy with.

Telecaster wrote: kimber7wsm wrote: Smudge, the Sharpal 325/1200grit diamond stone can be had for about $100. And they last forever. They are wicked good. Will sharpen a knife within 5minutes from worse than blunt. Most times a couple of minutes is all that is needed. I bet if you get one, you will be very happy, in fact if you are not I would buy it off you for full retail. If you want a stupid sharp knife, then use a finer grit or strop to finish. However they sharpen to very sharp without the extra step. Hi, I got one of these last week, pretty impressed so far. Just wondering what angle you recommend for a victory fillet knife? I used 20 degrees on my bait knives and they came up very sharp (shaving sharp) pretty quickly. I tried 17 degrees on the fillet knife and having trouble getting it shaving sharp. Might just need more time, maybe the steel is harder than the bait knives?