The trick to sharpening a knife is start with a good knife that can be easily resharpened. Don’t let the edge get ruined.
this is an “ideal” scenario - no question - but is not always possible with vintage knives or ones that have been used & never sharpened, which is what I was confronted with … in my case, OUTDOORS55’s method was the easiest & quickest way to get a new sharp edge on our knives & in effect “repair” bad sharpening technique or actual damage to the edge (like nicks & chips) … the 325 diamond stone worked great for re-profiling an apex again on those beat-up kitchen & vintage knives
but you are 100% correct - on my new RAT2’s & Spyderco PM3, i’ve taken very good care of them & a simple “touch-up” is all that’s needed
