Morning all, I come seeking advice. I can’t help it, and I have to own, and use, sharp knives! I am struggling to achieve a level of comfort with my OCD. Whilst I am sure there are experts among us, already adjusting to a face-palm pose, please bear with my amateur language and requests for knowledge.

So my question is this; what is the best method (and equipment required) to achieve a realistic edge on Kitchen knives made of X50 steel. I should add I currently use a steel (suited to X50 steel), and 10-degree angle.

Help!

Best,
Simon