Me too. I use a 1000 grit King, works well. My touching up on a ceramic
"steel" is less successful, probably because my wife never puts a knife to
the steel (as well as my poor technique). But off the stone - great.


Cheers
Peter

Peter Evans
Sydney, Australia

-----Original Message-----
From: OldTools [mailto:oldtools-
bounces@s...] On Behalf Of John M
Johnston (jmjhnstn)
Sent: Friday, 17 April 2015 11:58 PM
To: Joe West
Cc: oldtools@s...
Subject: Re: [OldTools] Field Knife Sharpener

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.