I have a sharpening stone from my grandfather and a newer “butterfly knife” style one I got from LL Bean a few years ago with a smooth and finer side. With all of my cutlery, I wet the stone and blade with water, hone the blade, rinse, and dry. I have another from my grandfather I use for garden tools, hatchets, and such that I just use dry cuz it doesn’t matter too much. When you hone/sharpen there is some metal “debris” from the knife, stone, or both. Water helps lubricate and rinse away. Ultimately, a sharp knife is a safer one to use, so that’s the most important part. (Even the base of an unglazed ceramic coffee mug can work wonders!)
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