Hardly Core
Assistant Cook
I came across an older Carbon steel Ontario Knife Company "Old Hickory" knife. It cleaned up pretty well, now I want to sharpen it. I would also like to start practicing on a sharpening stone, and this knife presents me with the perfect opportunity to learn, as I only paid $3 for it. So, what stone should I buy? How fine or course should it be? Should I buy 2 or 3 different stones to start? The knife will need a good amount of work. I would think a courser stone to start would be in order. Also, when I youtube it, I don't see anyone using stone oil. Is it useful?
Help me out oh sharpening gurus.
Help me out oh sharpening gurus.