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Dishing is when a hone becomes worn down more in the centre than on the ends - this happens commonly with the softer water stones and tends to be more pronounced with knife sharpening than with...

I think if you're not confident with free handing your knives on the 220/1000 stones the Lansky system may be a good investment. Personally, I find a 1000 stone to be a pretty good finisher for a...