I'm doing some research on sharpening knives and wanted to get the input of fellow Food52ers. We're currently using an Arkansas Stone, which we like very much and have been using for a few years. However, I know that every knife-lover has his or her favorite method and tool. Some argue that Japanese water stones are best, while others swear by a sharpening steel. What are your opinions on the best way to sharpen knives?
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