Maybe you guys can help me. I'm a complete green horn in the knife knowledge world...for the last few years I've carried a 3 3/4" blade sheath knife, 4" wood oval handle (easily takes ugly knife with oak leaf cluster award). A pawn shop find, marked Sandvik, laminated steel, Sweden. Prolly worth 5 bucks on a good day, but, best knife I've ever owned for keeping an edge, so it's valuable to me. We all know what dirty elk hair and such does to an edge, this thing just keeps going. OK great...how the hell do you sharpen that center lamination. It just glides over an old good quality oilstone. I have a "Work-Sharp" belt sander but it wants to grind off the high carbon outer laminates too aggressively. It leaves funny shiny streaks on my ceramic kitchen knife hone. Do I need to buy a diamond stone? Stroke into the knife edge or away from the edge.? I am a dull fellow.
