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Seems like the consensus around here is to use a waterstone to sharpen knives. I currently only have Arkansas stones for sharpening my knives. This is what I already have and it does a great job with my carbon steel and old Henkle and Wusthof knives. I can get a scary keen edge on them with my...

Prepare for a very long winded first post :laugh: LOCATION What country are you in? USA KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? ~210mm Gyuto. Maybe a Nakiri too if the budget...