I generally use a Spyderco tri-angle sharpener on the kitchen knives - it
usually works fine, especially since I got the diamond stones for the
6-month sharpenings.

I touched up the Mrs' Global veggie knife with it, and it just slipped right
through a tomato. But, I just couldn't make any progress on my Gerber 10"
chef's knife (a gift; it's a bit light but not a bad knife). I had resigned
myself to bringing it in for professional sharpening, when I remembered the
stone in the garage. I soaked it in water for 30 minutes, and then went to
work, coarse side of the stone first, then the fine side. I kept the angle
as constant as I could.

It went right through the tomato - we'll see how well the edge holds up.

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"