Sharpening stone

No matter what the quality and price your knife is basically every time you use your knives especially for butchering the meat they start losing their sharpness.

One day you will need to sharpen them. In the old days we had a nice old man cycling around with his
bicycle who would offer to sharpen them for a small charge. He would rig up his bicycle so when he paddled the sharpening stone would turn and within a few minutes your knife would be cutting like new.
These days no one does that unless you live in the third world. So I had to do my own work.

I did some Youtube research and everyone had different ideas so instead of ordering one and breaking my head I headed after work to the panhandler.
http://www.broadwaypanhandler.com/broadway/
They are a nice store, much nicer and more personal than Sonoma Williams for example and less expensive.
The staff know their stuff and the well versed long haired knife seller gave me a tutorial.
I ended up getting the double sided stone. For some reason it is made in Japan, I guess Samurais needed to keep their tools sharp. :)

Sharpening stone

I have tried some other stores but people buy from people and I like the people there.

The way it works is you simply dunk the stone in water, let it sit covered for 10-20 minutes.
Then you take it out and sharpen your knife. The technique is simple, give it a slight angle and scrape it on the stone. After a few times the water on the stone will turn "colored" with the color of the stone. DON"T wipe the water off. The water must be dirty because the actual sharpening is done by the stone granules (dust, powder, what ever you call it) so keep sharpening.
When you are done you flip it over and the other side has smaller granules so it gives it an even sharper edge.

Eh, give it a try. It's not exactly brain surgery and to be honest brain surgery is the same as carving a chicken except its a brain. ;)