Search:

There are many ways to do it, but I generally swipe from heel to tip -- like you're trying to shave off a thin slice from the hone. This can be a bit more tricky than the back and forth method,...

There's an excellent tutorial on egullet here

It's written by Chad Ward, who has a recent book on knives and knife sharpening.

As Bart said, you'll need something coarser than a 1200 to set the...