I hand sharpen my kitchen knives all the time and it's so easy I can hardly describe it to you.

I have a cheap Chinatown combination hone that didn't even have the grits listed. I imagine they're around 300 and 600 grit, but pretty slow cutters from what I can tell.

I have a Kiwi stainless steel 8" chef's knife and a Victorianox cleaver. I'd like a 21cm or 24 cm Tojiro Gyuto, but I'm waiting for a deal on one.

I simply draw the blade from heel to tip down the hone at about a 20º angle applying steady pressure. There is something out there describing the difference in optimal blade angles, but I've been doing it for twenty years so I just go by feel.

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