Originally Posted by CopperSolid
Originally Posted by prairie dog shooter
Arkansas oil stones. Leather strop. Smooth butchers steel for maintenance.

Japanese Water Stones, and water. Far superior to the Arkansas variety. Strop isn't needed.

My son uses the water stones and yes those are very good. I have done it my way for so long, I just can't see changing as long as it works for me. I cut meat for Iowa Beef to put my self through college, that is where I learned to really sharpen a knife. I should mention that use of the smooth steel maintains a sharp edge for a long time. It's not often I need to put one on a stone.


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