What sets my method of sharpening apart from the more common “two-stage” household sharpeners is its attention to detail and time honored tradition. When using a two-stage sharpener you are scraping a layer of steel off of your blade at a predetermined angle. This creates a short term, semi-sharpened edge. My method with whetstones is the same method that has been incorporated in knife sharpening since the birth of the Iron Age. While “sanding” the blade repeatedly on the increasing grits of stone, I am realigning the molecules in the steel and pushing them closer together. This tightens the molecules to create a razor sharp edge that will stay razor sharp for many months to even a year to come! Having the freedom of hand I can adjust the angle and pressure at which I’m sharpening to adapt to European or Japanese blades that incorporate a different degree of angle and have different steel compositions creating varying strength and densities in your steel. Your knife will come back to you “sharper than the day I bought it” effectively centered in focus, form and skill.