My son the chef uses a 1000 grit Norton stone (same as we would use for a plane
blade), no jig or guide. He touches it up with a steel as needed. That's the way
he was taught at the New England Culinary Institute.

Works for me as well. 

YMMV,
J~

John M. Johnston
“P.S. If you do not receive this, of course it must have been miscarried;
therefore I beg you to write and let me know.” - Sir Boyle Roche, M.P.

On Apr 17, 2015, at 8:23 AM, "Joe West"  wrote:

> How do others sharpen their knives?
>