Having cooked for a living, I really like appreciate sharp knives. Since I don't need to do it often I have a smith stone set and guide. It's kinda a PITA but does a nice job, and since I only have to sharpen about once-twice a year it's not bad. My wife always cuts herself afterwards anyway. I have a couple favorite high carbon blades that I'll just touch to a ceramic V before use, she can't touch them. If your not good at keeping the proper angle, stroke and pressure on a wetstone it can get there and go away just a quick. Avoid the kitchen steel unless your well versed in it's use.
That Ken Onion tool looks really handy.
That Ken Onion tool looks really handy.
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