I'm sure some of you remember my topic about double-edging a Leek, and I have actually asked this in that topic, but I never got a reply after a couple bumps, so I'm here making this specific topic.
http://www.knivesplus.com/dmtknifesharpener-dmt-d6cx.html
I had been recommended that^ stone for putting an edge on the Leek's backside, but now I'm going to put that on hold if necessary, and will be needing something that can sharpen 154 CM which will be the blade steel on my upcoming knife (Benchmade 42). I would be using it regularly, so I wouldn't need to have something to bring back an edge, just keep an edge nice and sharp.
Thanks much everyone!
http://www.knivesplus.com/dmtknifesharpener-dmt-d6cx.html
I had been recommended that^ stone for putting an edge on the Leek's backside, but now I'm going to put that on hold if necessary, and will be needing something that can sharpen 154 CM which will be the blade steel on my upcoming knife (Benchmade 42). I would be using it regularly, so I wouldn't need to have something to bring back an edge, just keep an edge nice and sharp.
Thanks much everyone!