: Hi Greg,
: Initially, I went 100 and up, once the bevels are set I start at 600 or 800.
: Although there isn't much bevel on my knives now, it's more like a chinese
: edge than a french edge.
: I re-hone my knives up to 1200 for woodwork, knives for meat I go to 2000.
: I draw the blade along the grit at an angle to the edge, less than 20
: degrees, with a final draw parallel to the edge to make sure there's no
: burring.

: Course, I only have three wood knives to keep sharp, an Opinel folding knife
: and two unknowns I got from friends. I like the Opinel, the handle fits my
: hand perfectly.

: Mike Savage
: South West Cork

Oh yeah, I use carbide paper from an auto-shop, the wet/dry. Clean it down with water and a soft brush and it lasts a long while.