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Looking for preferences on positioning your stones in relation to your body when sharpening. Chime in if you have a favorite height at which you like to sharpen. Waist height? Chest height? Standing? Sitting? Do you feel that the position of the stone affects your sharpening results?

So I'd like to share my sharpening experience tonight. My Kono HD was feeling a little dull after getting a workout these past few days in the kitchen so i took it to the stones. I decided to see what kind of edge i could get using just my Gesshin 1000. To my surprise the edge i was able to...

I've heard Jon from JKI mention that traditional sharpeners in Japan mount their stones at a slight angle. Anyone here do that? If so, is the angle pointing up/toward you or down/away from you? Also what benefit might this provide?

So I'm getting a lot better at sharpening, at least it seems that way, but I'm looking for examples of how some of you more experienced sharpeners like to get that perfect balance between stupid sharp and aggressive bite. I feel my edges could use a bit more tooth. What's your progression...

Hey everybody. New guy here. Decided to stop lurking and join the club. I'm a Sous Chef in Columbus, Ohio and I might have been bit by the knife bug. Maybe a whetstone bug as well.