Sharpen Knives on the Quick! The Spyderco Sharpmaker 👌👌

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There are plenty of ways to keep a sharp edge on a knife. The Spyderco Triangle Sharpmaker just makes it quick and easy.

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I've used the sharpmaker for over 10 years and love it. a recent shop if I can figure out where I put it. I've been using a worksharp field sharpener for the last month, but it's driving me crazy looking for my lost love. LOL!

egbluesuede
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I love my sharpmaker, had it for many years. Great tool

edcfun
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Nice demonstration.
Do you know if this will sharpen tougher super steels, like M4?

Aproposification
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The kit seems nice & portable, for a camping or whatever

mattconklin
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Pretty cool and packs down nicely. Thanks for sharing!

UncommonEDC
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That looks like it’s really easy to use. I have a flat stone, it works but it’s hard to get the correct angel.

commonclay
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Mine arrived today. I didn't' watch the DVD, but the booklet doesn't show how to place the cover on one side of the sharpener as you use the other side for sharpening. Doing so lets you keep a good grip on it. Also, until I watched this, I wasn't aware that you store the stones alongside the tool and then you can put the cover on.

jsusna
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Just ordered a stone set, but this looks so easy to use verses what I'm going to have to learn and practice

ConansEasyDadCarry
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So worth it ? I always use stone to sharpness the knive

nagalociquantum
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Whelp. I guess I’m buying one of these. 😅

FloridaBoyEDC
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Works great huh? I also have a Victorinox pen sharpener and I’m big on using a strop, I’m not rough and quick sharpen and a strop and good to go. I also have a stone for bigger jobs. 👍🏻

durango
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That’s cool..I’m so used to using stones..muscle memory angles..this looks wrong 😀 since I’m so used to stones lol

TBEDC
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I use stones..I just feel that I can carry stones..it’s harder to carry rods..i have multiple stones..get some Arkansas stones..not that expensive really..but Rods are cool..and that’s actually pretty compact..cool fancy sharpening rods..very fashionable lol

TBEDC
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Most kitchen knives are 20 degrees; most Japanese kitchen knives are 15 degrees.

sheldon
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They're not coarse, they're medium grit.

BrianWMay