Knive sharpening.

[paulrbarnard]

agree with Tom. 600/1200 or similar will give a very serviceable edge,
just to add: be wary of the cheap combination stone as they are poorly graded if at all.

also be wary of falling into a never end black hole of obsessive polishing and submicron obeisance

Adding to , in fact a bit of ‘tooth’ is an advantage for some kitchen use

 

[johnnyb]

Let me say I've got globals etc but my go to knife is a sheffield carver. It's simply superb because it was in a set. The steel is perfect hardness for putting an edge back. Just so much easier than waterstones etc etc
Honestly it's a revelation.

 

[Phil Pascoe]

It's simply superb because it was in a set? Odd.

 

[johnnyb]

What I mean is the knife and the sharpening steel are perfectly matched. Obviously made that may. Stainless knife and carbon steel steel!

 

[johnnyb]

I see the confusion with steel and steel.

 

[Cozzer]

Talking of confusion, I'm still wondering what a "knive" is, as in the original question....