Part butcher’s tricks and part bushcraft tricks! here is how we sharpened the kitchen knives the other day.
Dad was over (retired Family Butcher) so asked him to give my knives a quick wizz with the butchers steel but he thought they were past sharpening with just the steel so big brother decided to have a go with my Japanese water stone (available from Bushcraft suppliers) and really put an edge on them. Then finished off with Dad’s handy steel work. Note the Water Stone has 2 faces a medium and fine side, you start with the medium then finish off with the fine., the stone should be submerged in water for a couple of minutes before you use it. Tools we used in photo below… and all knives now razor sharp.