[quote=Burnt_Toast;684292]After doing some research on this board I found that I actaully need a stone to sharpen the knife and not just a steel like some tutorials on the web say. Any way I just want to know if I can use any sharpening stone or is there a brand I should aim for? /quote]
You NEED the following.......
Just kidding. You probably aren't crazy like yours truly. I don't think you can get a quality edge at a $30 price but I'm sure others will contest that. For your case, now and in the future, you can do just fine with a King 1k/6k combination stone
. Look around the Internet for a cheaper price. You also need something to flatten the stone - go to Lowes or Home Depot, "borrow" a carpenter's square from the tool department, and find a dead flat piece of granite or ceramic tile and also pick up some 220 grit wet/dry sandpaper. That's really all you need.
The edge on the knife you described will roll instead of chipping, so before each use, 'slice' it on the smooth edge of a glass baking dish alternating sides three times. This will realign the edge and you're set to go. When this no longer works, it's back to the King and start over.