Originally Posted by Sykotik
Lansky diamond hones then a leather strop. For the Kitchen knives, i generally just use a steel or in worst case scenario, the worksharp system then a steel.

The Lansky diamond hones keep the Shrade and the Russel scary sharp.

I’ve used a Lansky on all our household and hunting knives and broadheads for 40 years. Think I’m on my fourth set of stones for it.


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