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south east SD | Worked at a packing house for 30 years, the best is a flat stone with oil to set the edge and then a steel to tune it up as you use it.
Knives just don't stay sharp on their own, they have a v edge that will roll over. The steel will bring it back. The steel to keep in shape we used fine emery cloth to put lines in the steel and take off rust. Hit it with emery cloth, rub clean and then oil it.
Ceramic steels are on the market that are pretty good, just more fragile.
Good isn't fast or easy. I don't known much about gadgets.
Good luck | |
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Butcher Knives
