Not by choice, I now have to sharpen my knives with only my right hand, and sadly the results are mediocre at best. I use a Norton 1000/3000 waterstone. Most of my kitchen knives are Japanese made with an array of different steels: Shirogami, Aogami, S2, VG10, and a few German knives. I would appreciate any advice regarding how to compensate and provide a decent edge. Thanks.