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I used water stones for a while (and I still use them for plane irons and chisels), but for kitchen knives, I've gone back to an oilstone. I have a two-sided Norton with medium coarse and medium fine sides that's 8" long. Doesn't take up much room and does a fine job on my 10" Wustof, among other knives. I use the finer side for touch-ups and the steel to take off the burr. I know some chefs who use a strop, but that's carrying things a little far for my taste.
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