As a matter of fact the ridges, on the top of the blade, actually cause a whistling sound when it is swung.

I am not sure if this effect is deliberate or coincidental but it does make a certain sound. I still doubt that the sound is as noticeable as it is in the movies.

I may be working too fast. I will try the slow and steady approach

It did say that once a blade has been sharpened using the steel will keep it sharp for a long time.

I can sharpen kitchen knives with a steel but it’s a loosing battle because the wife puts them in the dishwasher.

I had really good luck with a Victorinox Swiss Army knife. For some reason it was easy to sharpen. It has to have something to do with the steel and it’s hardness. Easy to sharpen- easy to dull I guess.

I watched a show where they were making and sharpening Samurai swords. They used a stone and rubbed the blade a section at a time in a circular motion, not drawing it along it’s length.

I too have watched the Youtube vids and read articles. Nothing really definitive.

There’s only so many variables. Pressure, angle(s), speed and direction, lubrication, grit etc. It shouldn’t be rocket science.

Keep trying and let us know when you get the hang of it.

With a stone, use mineral oil, not spit. Water or veggie oil is not good for the stone. Pretend you are trying to slice a very thin slice off the top of the stone using a slow, firm motion.

I’ve known many chefs, they like to use a round diamond or ceramic sharpening rod for large knives. Acompletely different technique, but lits of fun when you get the hang of it.

My brother is best at it. Before family dinners, Mom always asks one of us to sharpen the knife she is going to use to cut the roast or turkey.

I also sharpen my own lawn mower blade with a grinding wheel, but I can be sloppy with that and still get an effective, but not pretty, edge.

A sharp knife is a safe knife