Quote Originally Posted by icecow
heh, that leads to another dangerous question I've been wanting to ask. I full-on cook time to time, yet keeping my chef knives sharp is still a challenge.
Are the same hones and strops a good way to bring a chefs knife and paring knive back in to shape?
They will do a bang-up job of it, but I'd get a separate set of hones for the kitchen knives, just because I'd hate to cross-contaminate my razors with kitchen bugs.

I keep my kitchen knives sharp with a giant hard arkansas hone (3x8x1.5), followed by the flexcut gold strop, followed by the boron carbide strop. Once the steel stops restoring the edge I usually start back at the flexcut, they only go to the arkansas stone if they're really dull. If the blade gets nicked I've got a coarse norton combination hone (probably 100/400 but I don't really know) that quickly denickifies it before sending it on to the hard arkansas.

I also use the big hard arkansas stone on my razors, but I use the "A" side for them and use the "B" side on the knives.

My smaller pocketknives are done on the lansky, then to the strops.