I thought I'd start a thread where everybody can share their regimen for sharpening their kitchen knives.
What type of equipment do you use and how do you use it?
Feel free to add what type of knives are you using these for and a schedule, if any.
Any future improvements planned?
Right now I have...
DMT Duosharp 600 (fine) and 1200 (x-fine). I mainly use the 600 (not fine IMO) for setting a bevel. I use the 1200 side more often but just for touching up a worn edge.
Arashiyama 6000 as my fine stone. I really love this stone because it's so versatile. You can use it as a splash-and-go and it tends to act like a true 6000 grit like this. If I give it a 10 minute soak I can put a much better polish on the blade. If I soak it and then scrub it to build up a lot of mud it puts a really fine polish and is more like an 8000 grit. So, really I can use this 3 different ways. This stone really is a joy to use and I do most of my work on this and this only after the strop!
Idahone Ceramic Rod Hone. I use this just for a few touch ups every now and then. I tend to use this much less than I originally intended to use it. It's nice for a "quickie".
Hand American Split Leather Strop loaded with Chromium Oxide. I use this just about every day to put a killer polish on my edges and to do quick touch up hones. After this final stage of mine, I can do all the "sharp tricks" you see guys doing on the internet, like cutting the top of a tomato off slowly without touching it. If you're not stropping, I highly suggest looking into it.
In the future I'm planning on upping my stone collection and trying a few different strop compounds and leathers. I'm thinking I'll buy a Kitayama 8000 soon. I hear this will get me up to 12000 grit like edges. It sounds a lot like my beloved Arashiyama in the fact that it's multi useful like that. I'd also like to get a few more lower grit stones to replace the duosharp. The more I use that thing, the less I like it.
Feel free to share what type of equipment you use. This is a chef forum, not a knife nut forum, so I'd like to hear all the various ways people are getting their edges. If you just use a chef's choice, or some machine, don't be embarrassed to share. If you use only the finest jnats, I'd love to hear about them too! Anything in between that, including rubbing your knife on a special rock in your backyard, share this too!
(When I lived in Brazil, the furnished apartment I rented came with a terrible knife. I used the ceramic kitchen counter top to sharpen it so I could actually use it!)