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One of these, you mean?https://www.amazon.com/Norton-IM200-Three-Sharpening-System/dp/B000XK4MYW/ref=sr_1_2_sspa?crid=2VWKRQ5S3Y9VI&dchild=1&keywords=norton+tri+stone&qid=1634519003&sr=8-2-spons&psc=1&smid=A2HCHIE6U0W1ZN&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExUTkzUDhVN1UwWlNKJmVuY3J5cHRlZElkPUEwNDAwMDYxM0lGN0E3SURMTUY1UCZlbmNyeXB0ZWRBZElkPUEwODA3MjcxM1JMV0JIUzZENzU0SCZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=
Japanese water stones. I prefer diamond splash and go stones.-AJ
Yes, just like an oil thread, but I use waterstones. Global sell a big range, although it take a bit of searching to find all the ones you need/want. Do note that knives made of decent steels generally keep their edge longer. A chopping board of a plank or a slab tend not to ruin an edge, as most of the stuff that's available for sale. I like the round cross section of a tree sold at the Chinese grocer.
Would the more expensive Norton produce better results for an amateur?
I've tried many, including stones. The best of all is Chef's Choice. Everyone I know who has used one agrees. Final answer.
Blade material is the starting point. Then the type of sharpening stone. Some knives with fancy names and big price tags are made of junk steel or stainless steel. They will sharpen, but will not hold an edge. Some will sharpen and cut cardboard, but not thin plastic film wrap. I have a Kershaw with a Blade Material Sandvik 14C28N that will sharpen like a razor blade. Another Kershaw Dune model Neck knife Blade Material 3Cr13 that will not take an edge that will cut cardboard, but will cut plastic and spread peanut butter. Knives are a tool. Using the correct knife for the job is important. I carry the Kershaw Speedsafe/Leek Assist Flipper Ken Onion Design Aluminum as my every "cutting" tool. I use it to cut with, not pry, not a screw driver, not punch, not a chisel. I use stones to sharpen knives by hand. I told My Wife to bury me with my knife, some change and my keys in my pocket.
I’ve decided to do something about my always-dull knives. There are too many sharpeners out there, though. Anyone have a preference? This one gets good reviews:https://www.bladehq.com/item--Spyderco-Sharpmaker--1859ebay has hundreds of used sharpening stones at very reasonable prices. I’m tempted to give an ebay stone a try, but the modern systems seem more likely to produce a good result.
When cooking at a 'non-foodie' friend's house who had crappy, dull knives... I sharpened her knife to a very usable edge on the unglazed rim on the bottom of a crockery bowl
Seems to work OK. So someone tell me what's all the ruckus about?