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I have been sharpening carbon steel knives and tools for decades.
I have a set of oilstones and generally know how to use them.
My problems is with stainless steel knives; they are a LOT harder to sharpen that carbon steel. Can anyone share some info about successfully getting a razor edge on a stainless blade like a swiss army knife, a Gerber paraframe or a Wushthoff kitchen knife?
The principle is the same. With my knives I've actually never noticed a difference between the two, unless the carbon steel was pretty soft (not the case with most of my knives).
Not all stainless steels will hold a razor edge though (440A is not as good as 440C or 420A, etc.), nor do you necessarily want them to. Kitchen knives, for instance, you often want a bit of bite to them, so you don't polish the edge as much (especially for tomatoes and the like).
For me, it depends on the knife, or more precisely, on the steel. I was taught how to use a whetstone at a young age, and am not awful with it, but there are only some knives I find that I accomplish anything on. The old buck lockknife I lugged in my youth was made of such incredibly hard steel that nothing could touch it, one way or the other. I've long since switched for swiss army knives, and while the whetstone does it's job, the best results I've had on them were from those drag through kitchen knife sharpeners.
However, I have an ancient knockoff Barlow knife I got at an estate sale, which has a softer carbon steel, and that thing has a fish scaling edge on it courtesy of the whetstone. I did the same for a pal back in college, who had a locknife of some softer steel.
As far as care goes, a little WD40 goes a long way.
Should be fine with arkansas stones, but maybe need a rougher grade to get the blade profile right?
But really, I don't think you would need anything other than what you've got, honestly.