Knife Sharpening

Is there room for a small business here. I have the same problem with scisssors and knives Browtal
 
Mc donnells, black hall street, superquin used to free at the butchery counter not sure if they still do, no connection with either of these
 
I know it's not what you are asking for but why not just [broken link removed]?
 
Purple said:
Cheap Steels only realign the blade but good ones should sharpen them.
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I think you will find that it is by design that steels realign. Nothing to do with value for money...

Contrary to the popular belief, butcher's steel is not a sharpening device, but is designed to realign the deformed edge, which (deformation) is the primary reason of the knife dulling.
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http://wiki.answers.com/Q/What_is_the_best_way_to_sharpen_a_knife
Steeling, and stropping for that matter, are very simplistic procedures, very useful and helpful, but very misunderstood and when performed incorrectly become very destructive for the edge. Steeling being the more misunderstood and abused of those two. Although, those two processes do serve the same purpose, both very often are mistaken for sharpening, which is a completely different process.
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http://zknives.com/knives/articles/wssteeling.shtml
The first thing to remember about sharpening knives is that there is a difference between sharpening and honing. You have probably seen plenty of sharpening steels around that are made from stainless steel. It’s more accurate to refer to these “sharpening steels,” as a “honing steels,” based on their purpose. Honing steels...are actually meant to realign a knife’s edge to the center.
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http://blog.metrokitchen.com/knife-sharpening-honing/
 
There's a lovely device available for sharpening the blades on a round baler.
A rotating stone that with a mechanism for keeping the stone aligned at the right angle to blades surface.
 
If you don't feel comfortable or confident enough to have a go yourself then as suggested ask at your local butcher or maybe fishmonger.
 
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