Thinking about buying a 12" stick sharpener for keeping my beaver knife "tuned up" while skinning. What are your favorites? Pros and cons of diamond vs ceramic vs steel Thanks

the 12 inch dexter is a very good tool

https://www.amazon.com/Dexter-Russe...ef=pd_lpo_1?pd_rd_i=B004NG98EG&psc=1

it cuts fast , works well

I have worn out 2 of them now I get several years out of them.

ceramics don't cut as fast as I like

steel is fine but it just rolls the bur back to the cutting edge where the Diamond can also cut an edge

I find after about 3 runs on the steel I am headed for the diamond any way

when it feels like the Diamond is taking to long I run it on the work sharp but start with about a 300-400grit then 800 and 5000

Never used the diamond type, I really like the ceramic for getting a razor edge, but when I’m skinning I prefer the steel type because my hands are slick and I’ve dropped the steel, and the steel type doesn’t shatter like the ceramic ones can.

For really hard steel like Dunn knives I like having a ceramic around to lightly touch up the edge. Not sure why but I never seem to get satisfying results with a diamond on a Dunn or other high carbon steel.
And steels don't work on a Dunn. At least in my experience.

diamond don't break when dropped it is microscopic diamonds impregnated into an aluminum oval rod

Get a hold of Horn on here and get a F. Rick steel I prefer a smooth steel he likes one with a rough texture to it .

If you don't like the knife or knives your using to skin with the diamond steels will help you remove the steel of the blade because it cuts a lot of blade away with each stroke of the cutting edge down the diamond steel where the were F. Rick steels will straighten out the burr making it nice and sharp just be gentle with it .

If you want a good edge on a beaver knife,first thin the blade on a whetstone,then sharpen the thinned blade at around 15 degrees starting with a medium oilstone,then fine,then a leather strop.
You only need to strop the blade once per beaver then after 3 beaver or so a few strokes on the fine stone,and strop then skin a few more.
That is for clean skinning.
Dont cut hair or bone with your "good" knife.

I love a high carbon diamond oval steel.

My favorite steel fairly smooth with a hint of teeth stroke or two on most knives is all it takes Not all knives take to a steel a lot of steels i bought are to coarse imo never used anything else

Boco has the answer. But, ceramic rods are available in different grit ratings according to the roughness of the service. 500 to 3000. I have one in the kitchen that has 2 sides, 2000 and 3000. Both are very smooth and will remove a burr. Eventually I will buy a more common 500 grit rod for quicker touch ups, but I also keep a steel handy. As mentioned, don't drop a ceramic rod.

If you go diamond get a fairly smooth grit rating, most of the standard ones leave a pretty rough edge.