The keys to success are:

1) Use an angle guide to control the edge angle,

2) Sharpen until you raise a burr, and

3) Hone or polish the edge smooth.

  Some instructions refer to the sharpening motion as trying to slice a thin layer or a decal off the stone. This is bad advice, and here's why: most people won't hold a constant angle this way. Every different edge requires that you hold the blade at a different angle when slicing a thin layer. You instinctively raise the blade until you detect the edge working. This is almost a sixth sense, involving both feeling and hearing.     The same thing happens when sharpening by hand. The duller the blade becomes the more you raise it more before you can sense the edge working against the stone. This creates larger edge angles as time goes on and the results gradually deteriorate. Skill and practice will overcome this problem, but the sure-fire way is to use a guide to maintain edge angle. A fisherman's best friend. Fast, handy and one handed operation .If you do not remove enough metal to create a new edge, you will leave some of the dull edge in place. The easiest way to determine that you have removed enough metal is to grind until you have raised a burr. Steel will naturally form a burr when one bevel is ground until it meets another. You can then remove the burr in the honing process and have a sharp edge every time.

  A final honing and polishing will bring the edge to perfection. World's Fastest Knife Fast and handy. Always right where you need it. These uniquely designed belt buckle knives are held securely in place but come out fast in an emergency.