knife sharpening stoneBefore picking out a knife, or perhaps make your own, absorb what the knife tend to be used. The area is valuable for the selection of steel, shape, size and look. There must be a balance in the blade so that your shaft and blade forms a whole and the knife must be comfortable to take. All types of blades whose side edges are closest to the stem have a chunk that isn't ground down by the opposite edge. It must be as short as possible, not above 5 mm, or preferably absent. Otherwise, you lose the key to the blade which gives greatest stamina.