I learnt from my dad, who had worked as a butcher after returning from Korea. The first thing is to never let the knife get dull. I use a steel fairly constantly. If I get a nick or dull spot (I.e., after the wife tries to sharpen one) I'll use a diamond stone. On new knives I use my Smiths stone set to establish the edge. I will also use a ceramic rod when I'm in the mood....

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Even older, even crankier....