I have a Dexter Russel and i can't get it to keep a decent edge on it. What I do is run it on a steel a few times and then take the one side and press it hard on the steel. Basically folding the sharpened edge over to the one side. That is how I was taught...not saying it is right. Do you guys do something different?

I use this knife sharpener -click here, for all my skinning knives. That exact one no other brands work as well. 3-4 passes and its back to razor sharp. It'll keep that edge until you hit bone or cut too much hair, then it needs a couple passes again.

I put the handle of the knife on the edge of the bench with the blade (sharp edge up) hanging out off the edge facing me. I then hold the handle to the bench tightly with one hand while running (pushing down pretty hard) the sharpener down the blade with the other hand. You can go right around the edge on your beaver knives. It's very easy. I have them sharpeners for my kitchen knives, fillet knives, etc... I haven't used a steel or a stone for years and it's like $10 vs big $$$ for those work sharp and similar sharpeners.

Once I get it razor sharp with stones then I keep that edge by using a ceramic rod not a steel rod.
I keep mine sharp enough to dry shave with. The Dexter beaver knives I have are okay to sharpen and keep sharp and are a mid grade knife that is affordable
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Once I started to use a post knife I haven't used a Dexter beaver knife in a while. I like the steel he uses, it sharpens beautifully and really keeps an edge better imo

The Dexter doesnt keep an edge very good.
Get a Post large round nose beaver knife and a Victorinox 5 inch skinner.
I use a wet wheel to thin the blades on new knives then use a medium then fine stone to hone the edge
After that a leather strop to touch up.
Once you learn how to establish the burr with the stones then remove it with the strop you will have a polished shaving sharp edge all the time.

I'm not careful at all with my knives to avoid dulling them. I cut right into the skull, teeth, leg joints, etc... I don't want to mess around worrying about having to sharpen my knives or spend a fortune to get the best steel blades money can buy. I keep a few extras, when they all get dull I stop for about 2 min and sharpen them all and they are ready to roll again. Same reason I never liked them replaceable surgical blades, I couldn't skin but one critter before the knife was dull.

ADC tried to click where you indicated but got no where. Can you help? Thanks

I like to use two knives when skinning. One to open and one when It comes to skinning around bony areas.
I just use a steel to keep my knives sharp.

Try this link...
https://www.walmart.com/ip/AccuSharp-Knife-and-Tool-Sharpener-070C/44759753

Thanks

I'm with ADC. But touch up with Steel.
1 in the kitchen, 2 in the fur shed-

I use a Dexter knife and it doesn't have the best blade but easy to keep it sharp with a good steel kept by my side.

for y'all using a steel, try a strop some time.. Just leather glued to a flat backing, a little buffing compound helps but not mandatory..

KYBOY, that's works good with a strop. I use a ceramic rod just because it's faster and easier for me. Both fine tune the edge just right when used regularly, without removing steel like the accu sharp. Whitch is actually a re-beveler to me.

Once you establish a burr on your blade and reduce it with stoes,the strop will remove the fine burr left on the edge by bending it back and forth until it separates leaving a polished edge that is razor sharp and lasts a very long time because there is no residual burr left.A steel will re align a residual burr edge that has been turned over with use.A steel will not remove a burr..

I couldn’t get my post knife sharp yesterday, so today I tried what boco said and used the stone and a leather belt. I usually can sharpen it fine with my ceramic rods. It’s cutting good now, back to tuning it up with my ceramic rods.

I have 2 actual butchers steels. One Is just smooth the other one has a just a little grain to It. Just a few swipes with the smooth one gets my Necker sharp. And after 7 or more beaver hides I have to use the rougher one to get that bur then It's back to smooth one to finish. I have never had to use a stone on my knife.