comments:
That pull through sharpener you have been using is 2 pieces of tungsten carbide that essentially scrape metal off your blade to make them quickly sharp, at the expense of longevity, both for the blade and edge retention. Get rid of that sharpener unless you use extremely cheap kitchen knives that you consider disposable. Guided sharpeners do a great job, and I use them commercially in my side business. There are knives I sharpen freehand but there are plenty of knives that get sharpened on a belt grinder or a guided system for efficiency. https://a.co/d/03oQMW9N That's a pretty basic sharpener and it will let you repair your existing blade and maintain the edge going forward. You can watch 1 video and you'll be sharpening better than the majority of people. Practice on your paring knife before your fieldmaster. I still recommend you learn to hand sharpen on a whetstone or diamond/cbn plate, it's a great skill and useful when out and about. I carry a double-sided credit card sized cbn stone in my wallet with 350/600grit and my bag has a 1x6" 600/1000 grit stone in a leather case that doubles as a strop. Most sharpening is just a quick touch up on the 1000 grit. You don't need cbn, I prefer it because of its performance on all the super hard blade steels and I carry a m390 fixed blade knife that's impossible to sharpen on non diamond/cbn.