Give it to me...

Seriously though, you could use an eletric grinder if you have one, but you're best bet is to get a GOOD set of files and put an edge on it, then get a sharpening stone and put the blade at a 20 (I think, you want it to be like you are trying to slice the stone..) degree angle, and pull it across, flipping the knife after each pull across. you will do this untill you can slice a piece of paper without it tearing (Clean cut) This is how I sharpen all of my knives, including 2 Ka-Bars.

Try this link...

http://www.wikihow.com/Sharpen-a-Knife'

Its a good one.

AP

I would use a lansky sharpening set, or a smith like Big O said. It is the best way to get a cosistent angle on both sides of your blade and the fine polishing stone will help it keep an edge longer.

I've used Crock Sticks for 30 years.

I would say to use a wet stone or even a spyderco sharpening tool.