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The vintage knives I pictured have an over-the-top blade length, but a rustic countryside aesthetic I really like. I plan to keep them and attempt sharpening them. I have a number of other kitchen knives (6,8,10" blade lengths) to be sharpened as well. 3 follow-up questions: 1) On the King...

whether or not major work is required to rehab the two pictured french-style knives, should I expect the steel type to hold a good cutting edge?

Thanks, DavidPF & thanks again cotedupy & HumbleHomeCook. Appreciate your time to comment and assist re: specifics of appropriate stones & technique. I foresee lots of shorter practice blades in my future before I attempt the three behemoths pictured. Re: steel characteristics of the three...

HumbleHomeCook & cotedupy: Thanks for the feedback. I'll take a look at the specs of the Norton JUM3 and then likely return to thread to ask some follow up questions. (Which may include, " CAN knives of this size be sharpened effectively on commonly available flat stones?"). Separate issue...

I'm seeking to sharpen an assortment of long blade, Western-style chefs knives. Appreciative of advice from bladesmiths & cutlery sharpening senior statesmen (or ladies) on stones I should purchase for the job. Were there a formal questionnaire re: stone inquiries, I would answer as follows...

Greetings from a noob. Instead of asking "which knife should I buy" my forthcoming post will instead ask "now that I have these vintage kitchen knives, how do they function best in the home kitchen and how do I sharpen them myself at a reasonable cost --- and without destroying them?" But I'm...