Quote Originally Posted by snock View Post
Diamond stones are very harsh on the blade steel. If you want to preserve your blade for maximum life, whilst keeping it at it's sharpest, then I really would use something more traditional.

Diamond stones are fine for plane irons and such, as they don't lose their flatness due to wear.

thought id have a quick say on this subject
i have been a butcher for more years than i dare say (about 15/20) !!! we still only use the traditional steel if this is used regulary it will keep a keen edge on any knife i only grind my knives once a year (with an oil stone) i can keep a boneing (skining knife ) for 3 to 4 years to give a clue that one knife would bone out /cut 2whole cows/40-50lambs/8-10pigs a week