I'm not good at it. You have to hold the angle and run he knife in a balances arc. I just use the stone my father gave me. He made a case for it. And chose the grits.

Awhile back, I gave the boy, who was in high school, a really good knife and this kit, plus instructions and links. I don't know how ggood it is, but I thought it would keep him interested, and do the research beyond the one good knife. https://www.amazon.com/your-orders/pop?orderId=112-1001246-5577831&shipmentId=TqqKCdDxv&lineItemId=nklnponpoqppsny&packageId=1&asin=B099F1S8BX&ref_=ppx_hzsearch_conn_tab_ap_pop_2

If I were you, I'd look at he recommendations or each of your good knives. It hould say on he makers' websites.

There are sharpening guides you can add to your knife easily.

https://www.amazon.com/FOVNOT-Sharpening-Professional-Whetstone-Honing/dp/B0DJLPGMQN?source=ps-sl-shoppingads-lpcontext&psc=1

Just so you know. There are also some that can be added to the sharpener itself.

But now you know why I wanted real experience. I hope John and food will weigh in.

I think I have more lack of talent and small hands than need for a guide, but thanks for mentioning them I sharpen my knives, just don't love it. DCarch knows a lot, too.

Yep! That's another name I expected to see.

You and I can do this.

My DH has two different stones. We were traveling for a month and the knives were dull at the house we were staying in so I got him one so he has options . He does all of our knives. I know each has 2 different grits . In between sharpenings with the stone he uses my Dad’s steel that is over 100 yrs old. We are both sharp knife fanatics. I will take a pic of the 2 stones tomorrow. c

You can get combination stones, like 1000 on one side and 5000 on the other side. They can be oil stones or water stones, that being what you lubricate the stone with. I use a 1000/5000 water stone of no particular brand. A larger stone is easier to use than a little pocket stone. Maybe $20 and usually includes a raised base to keep your knuckles off the counter. Soak the stone in water for a few minutes before using, and drip more water on it as needed.

You also want a flattening stone, which is a coarse stone you use on the whetstone (not on the knife!) briefly after each sharpening session to keep your whetstone from developing a concave surface. Another $15-20.

I usually set the stone in a sheet pan to contain the mess. If pan or stone/base slide, put a damp rag or paper towel underneath.

For technique, you basically set the blade at a 30 degree angle to the stone. You can use 25 for thin Japanese knives, 35 for heavy Western chefs knives - depends on steel hardness and intended use (slicing or chopping, etc). You can cut a paper wedge to judge the angle. Draw the blade edge-first over the stone as if trying to slice off a layer. Start with 1000 grit, going to 5000 is optional. Watch videos. It takes time to figure it out and time to do. If the edge is very dull, it will take longer, you are grinding away steel to reshape the rounded edge into a sharp edge.

There are sharpening systems with diamond rods and holders and so on. I’ve never used these. I guess commercial sharpening services use a grinding wheel for speed.

You can then strop the sharpened edge with a leather belt, this basically polishes it. Not necessary if we simply want usable kitchen knives.

For maintenance, a smooth steel is good - or any smooth steel rod or pipe - but avoid the ridged ones.

I once took photos with phone and microscope of the knife edge during various phases of sharpening, and learned the ridged steels ”work” by tearing the edge into a (microscopically) rough jagged surface, which initially cuts like a saw but quickly becomes less effective as the jagged bits tear off. The smooth steel only pushes the wavy edge back into alignment, which is all you can do for maintenance.

Don’t press the edge hard on the steel. There is a lot of force concentrated on the tiny place where they meet, and the cutting part of the edge is extremely thin, easily bent over.

And then there are the Chef’s Choice electric sharpening machines. I had one, long ago, and as I get lazier and less “just so” I lean toward getting one again.

I second John's suggestion of a Chef's Choice electric sharpener. I've had one for about 30 years and it still works great and is very easy to use.

Interesting about the electric sharpener.

I appreciate all the advice for the manual sharpener. The person that is dating my daughter and I both want to learn how to do it from scratch. Electrical maybe next. We definitely both want to have sharp knives, and have proper knives, they just need better care 😊

JL said it much better than I, but pretty much what I was aiming for, except the electric. Electric work, but they take too much of your knife off. A better, in between, alternative is the Any Sharp, full sized. It's very highly rated by knife people as a good job if you won't use a stone. IIRC, it adapts to the native angle of your edge. It will both sharpen and hone. I was given one and I use it to touch up the sharpness, with just a pass or two, rather than waiting, after first thinking that it might not be as keen as it should be, for my knife to ”need” shapening. So the point of stropping is to polish, that is remove tiny flecks of metal. The point of honing (like with a steel), is to true your edge, i.e., straighten it out.

I have some old American knifes that need honing a lot. My good German knives don't, partly because they're harder and partly because I was taught always to cut on a soft surface, like wood or nylon, and never ever on hard, and to ease up the pressure right before the knife is all the way through, so that the edge doesn't get banged. That, and keep the knife sufficiently sharp so it does the work, rather than muscling it through. My exception, is the old scimitar, which I use for banging through bones and pumpkins. It's had a long long life, and no loss if it breaks. The other old American knife is from college, and never was very sharp. It's big and heavy and I use it for things like dividing large batches of dough—I don't sharpen it, and only true it if at a glance it looks wonky.

Sad story, a friend complained her knife wasn't cutting well, so I showed her how to use the steel that came in the set. The edge actually curled from the light touch of the steel! Ack! One great knife is much better than a blockfull for the same price!

I just bought a "self sharpening" knife block, so far so good!