For me, a rod-type sharpener is the easiest to use for recurves. This could be a round-rod ceramic, or an oval cross-section diamond 'steel' (such as used by chefs). With any of them, keeping pressure very, very light is key; heavier pressure will be focused against the edge by a round/triangular rod, and can easily roll or chip an edge.
If wanting to avoid 'reprofiling' the edge, start practicing with a medium/fine ceramic rod, which will minimize damage done by poor technique. When the time comes that you DO want to reprofile, the diamond 'steels' work quite well for that, used with the same light touch. They can be used in Sharpmaker-fashion, supporting the rod at an angle of your choosing, and drawing the blade edge from heel-to-tip, down the length of the rod. The added advantage of the diamond steels is, they usually come in fairly long lengths up to 10"-12" or so, which will speed the sharpening process considerably. Also, the oval cross-section will have a wider radius than most round rods, which helps distribute pressure against the edge.
David
