Knife Sharpeners Like Whetstones Can Be Complicated. Here’s a Place to Start. | Eater
"When teaching, the butcher/CEO prefers oil stones because they use oil instead of water and are coarser and more forgiving, allowing learners to get an edge with fewer passes; oil stones are also sturdier and less prone to wearing down or breaking than water stones. She suggests watching a video on “quarter technique” to learn the proper blade angle." - Katie Abbondanza
