So I'm just now getting into sharpening as I've began making bacon and will soon be making sausage and will need sharp knives.
I bought Smith's TRI-6 Tri-hone and after some practice I can say it does a nice job. Took a while for me to get the hang of it and being able to hold the knife at the correct angle was challenging. I reshaped my knives using the coarse stone and then made my way to the fine. A few swipes on my steel and my knives can cut paper pretty clean. But I feel they should be MUCH sharper.
So, I went ahead and ordered a combination 1000/6000 grit Japanese whetstone because I'm thinking that will bring the edge up some more. I also ordered Herb's Yellowstone Honing and Stropping Compound and I plan to use that with a strop that will be homemade by me.
What do you think of my plan? I've seen lots of sharpening "systems" but I'd like to do it by hand without the aid of machines and guides. There's something very therapeutic about it that I like.