On 8/10/2010 10:12 AM, Steve B wrote:
> "Cindy > wrote in message
> ...
> On Aug 9, 7:50 pm, > wrote:
>> How do you keep your kitchen knives sharp all the time . What type of
>> sharpener do you use ?
>
> 6" x 2" EZLap diamond stone followed by knife steel. On bigger knives and
> cleavers, you can hold the piece stationary, and move the diamond stone like
> a file.

Something I neglected to mention. I carry one of these in my wallet.
<http://theconsumerlink.com/DiamondMachiningTechnology/detail/TCL+D3E/0>. Got
it to touch up Forstner bits--it's the only thing I could find that was
thin enough--but it turns out to be handy for touching up the pocket
knife among other things.