Ditto. My current method for re-edging is a few light passes on the belt sander with 230 or 320 grit (depending on severity of blade chips/irregularities) then I de-burr on a quality sharpening steel. Next is a few passes on the strop with compound. All my blades get hair shaving sharp in under 2 minutes. I use Japanese wet stones from 1000 to 6000 grit for my kitchen knives. I have a ton of knives and have tried every method. It should take no longer than 3 minutes to sharpen the worst, dullest or chipped edge you have.Used most. They all have their pro's and con's.
The Lansky, KME, Gatco are probably the easiest to get a pretty good edge with.
For straight grind blades, I actually prefer Japanese waterstones in grits up to 6000. Takes some practice, but the capablility to put a scary sharp edge on the blade is there. I use them for kitchen knives, broadheads and some hunting knives.
For convex blades, i use sandpaper over leather with grits from 600 to 2500. I then use honing compound on the strop.
Yeah what he said.KME - hands down.
I know the owner personally...he's a hell of a great guy and a NJ hunter to boot. He'll spend the time on the phone with you to make sure you get what you need. And if you need any help getting your knives sharp, he's just a phone call away.