There are many possibilities and methods of sharpening. I use a different method for each type of knives. Below are the sharpeners that I use every day.
- Diamond sharpener
It quickly blades but requires skill and a secure hand.
2. Sharpener type “V”
Forces a constant angle of sharpening. It is used for quick sharpening, because for the long “finish” it rounds the tip of the edge.
3. Sharpener system
An extensive and pleasant sharpening system, with a forced angle. Perfect and even cutting edge. Quite time-consuming, but even a layman is able to sharpen his tool well.
4. Water stones
Classic Japanese water stones. Personally, I use them only for kitchen blades, where the edge must be perfectly polished.
– High carbon steels with their durability, cutting aggression and long-lasting sharpness, far outperform most stainless steels –