Knife sharpening Lore; old geezers like Franz can spend an entire day setting around the pot belly stove chawing and discussing the best methods and never come to a conclusion other than filling the spittoon. :D :D
Now I have always figured the sharpest cutting instrument used by man was developed long before all these fancy metals arrived on the scene. Namely flint or chert or other knappable stone. A cutting edge that is a thick as the atomic size of the stones composition. :D
Now on a more practical note sharpening of knives etc. may best be done during the night shift hours while awaiting the true workers of Day shift.
In my limited experience I have discovered there are two basic steels used for knife blades. One is hard as all get out and the other is very tough but much softer. This type is easy to sharpen but does not hold an edge long. We have a set of Victorinox kitchen knives like this. Great knives and very easy to maintain. The other is hard and harder. Many even approach brittleness. They take forever to sharpen but hold an edge for much longer unless they get nicked. There a devil to sharpen and keep sharp. I have a Solingen steel bladed knife like this.
My likes go towards the softer tougher steel and a diamond honing stick.
When I did sharpen the knives at work I'd go thru several grits of sharpening stones and finish of with a leather strop. For checking the fore arm hairs were used. I was always walking around with shaved forearms.
Now I'd ask you fellows; should one use oil, water or just dry on the honing stones??
And do you sharpen to different angles for different types of work??
Anyone use a straight razor?? :D :D Other than Franz of course. :P