I’m looking for a better knife sharpener for my hard steel chef knife. I think whetstones are the way to go, but most of the sets I see are 4 double sided stones. Do I need that many stones?

Is there a totally different type of sharpener that you have had success with?

Edit: I should add that I like my knife very sharp, and I have a few tiny chips in the cutting edge from a cheap drag-through sharpener.

  • Usernameblankface@lemmy.worldOP
    0·
    7 months ago

    I do have a honing steel! I’d be glad to use one stone with two sides instead of those stacks. How do I know if a stropping paste is good? A certain ingredient? A brand?

    • FartsWithAnAccent@fedia.io
      0·
      7 months ago

      I’ve never really given that any thought lol, I couldn’t even tell you the brand I have, I just looked up “stropping paste”. It’s some green stuff that came in a white capsule.