Just went through this with a couple knives for a co worker. I used Bester 1200 for the primary edge. I power stropped to remove any hint of a burr and hit them with a 5K Shapton Pro at a slightly obtuse angle for a quick refinement and hopefully slightly extended life expectancy. Works like a champ but given the steel, I don't expect a terribly long life. These are his home knives which had been previously abused by roommates. He claims they'll be treated well moving forward, but I'm highly skeptical. I give it three to four months before I see them again. LOL.