I’m looking for a better knife sharpener for my hard steel chef knife. I think whetstones are the way to go, but most of the sets I see are 4 double sided stones. Do I need that many stones?
Is there a totally different type of sharpener that you have had success with?
I think most general use kitchen knives are fine being maintained with a honing steel, usually sharpening with a whetstone is for when the edge is genuinely damaged. If you own quality knives the manufacturer should have re-edging services. I’d just send them off to get fixed and learn proper honing steel techniques rather than going overboard with whetstones—more likely you’ll just further fuck up your blade.