For many years I sharpened knives on my fathers old tool and die bench stones. Those blades were factory carbon steel heat treated to some where in mid/upper 50s Rc so it was easy to get them what I thought to be reasonably sharp. I bought 3 new large bench stones and was able to do a bit better. I found that when I made blades of more modern steels and they were at a higher Rc I was struggling to get to "scary sharp". Then Boise loaned me his Edge Pro. WOW. I soon ordered my own and use it for all knives except for kitchen and filet knives that get sharpened on the Work Sharp.
I finish sharpening with 600 grit and then an impregnated leather strop. I carry a leather strop with me in the field for touch up, but never need it.
Holding a consistent angle is very important and nearly impossible with hand held stones. A consistent angle, rolling a burr and removing that burr are very important.
Sharp is relative to what YOU are happy with. Scary sharp is a game changer for me.
"The significant problems we face cannot be solved at the same level of thinking we were at when we created them." Albert Einstein
At Khe Sanh a sign read "For those who fight for it, life has a flavor the protected never knew".
