What is everyones favorite hone?

[fishsqueezer28]

I am looking for a hone for kitchen and butchering use. Anyone got tips of good ones? I am looking for steel over ceramic but open to suggestions.

 

[BBob]

A sharpening steel?

Kramer double cut by Zwilling

 

[*zap*]

tri stone and strop, good steep angle.
really dull a file first.

 

[Grassymike]

I have used a Gatco basic set for years, when I replace it (soon) I plan to buy the diamond stone version. If knives are really dull I too start with a file to establish the basic bevel. Anyhow this works for me, although I have not done kitchen knives. Gatco has a hone for serrated blades as well.

 

[*zap*]

I use a long thin cone for ceramic

 

[mike.adams.467]

I use a two sided diamond impregnated stone from Smiths. I cary a mini version in my back for touch ups, and the bigger one at home for kitchen and hunting knives.

 

[cb2176]

I have both steel and ceramic. They work great keeping an edge.

 

[Rich M]

I use an electric diamond dealio for kitchens. Sharpens stuff up nice.

In field and for touchups will use pull thru carbide steel. Small, fits in pocket, quick.

 

[@MBH]

A round steel hone merely straightens / re orients the existing wire or burr. If you want to sharpen said blade, first be sure to use a stone, then get rid of the burr with a leather strop.