My kitchen knives

[Chickasaw1]

Nothing fancy, just working knives. Some Case, some Spyderco (blank handle ones), some Victorinox - blue handle is my deer/hog processing knife, the green / orange are general use knives that are $8 each and very sharp, as are the Spyderco’s. The 2 Buck sharpeners is what I use on everything. They work really well. Stanley knife is a fillet knife.

[Modern Slip Joints]

You have a better equiped kitchen than I. I have a few good Chicago Cutlery, Henckels and a no name French chef knife but most of mine can be dulled by just threatening them with the task of cutting warm butter. They need frequent honing. I remember Buck making kitchen knives back in the 1970s but did not know they marketed honing rods. That yellow and black Stanley handle looked out of place until I read it's your fillet knife. Buck's 121 makes a great kitchen knife because it's made from thinner blade stock and its black plastic handle can be washed under water. One of these days I'm going to buy some Case paring knives.

[Chickasaw1]

Buck makes a 3 sided rod as well. They both work great.

[Modern Slip Joints]

Buck's rod with three different diamond grits would be great but it's $56. My rods were all $1 - $2 at thrift stores. I can sharpen at a more consistant angle on bench stones so I don't use rods on my expensive knives. Rods are best for sharpening kitchen knives fast.