All my sharpening experiece has been with normal blades that are bevelled on both sides. What's the best way to sharpen this knife and maintain the edge?
My advice is to use an Arkansas bench stone, such as a 2" x 1" x 6". For single bevel blades, concentrate on the bevelled side with limited light strokes on the opposite side for wire edge removal.
Ordinarily, a Washita grade stone will do the job nicely.
Knife sharpening is an art form, worthy of practice to achieve mastery.
I have gotten real good results with diamond hones then ceramic sticks. You need to stick with the beveled edge with the hone very light pressure then ceramic stone on the flat side pulling forward edge back keeping flat as possible on the blade. I hope that helped I knew what I meant just never sure if anyone else did.
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