Currently I use a Fallkniven Dc4, which is getting a bit worn on the diamond side, for my pocket and belt knives. In the Kitchen I mainly use a ceramic stick. So I would like to get more serious. I'm thinking a coarse diamond bench stone, a medium ceramic Spyderco and a strop. Or, a guided angle Lansky, 5 stone aluminum oxide. The latter seems easy although a bit cumbersome to use and the first combo seems quicker, more fun, but needs more focus.
What do you think? The Spyderco stone and a DMT diamond coarse bench hone are quite expensive.
What do you think? The Spyderco stone and a DMT diamond coarse bench hone are quite expensive.