wtnhighlander Posted November 18, 2014 Report Share Posted November 18, 2014 Chef, if you can sharpen knives, you can sharpen plane irons and chisels. I see no reason to avoid using the same stones, as I know you keep you cookware clean. Getting a diamond plate for heavy stock removal is a good idea. Taking a nick out of a wide chisel with whetstones is tedious. If you are comfortable honing your knives freehand, I suggest you try your irons and chisels freehand as well. May watch some Paul Sellers videos for tips. If you prefer a jig, I find that the simple roller jigs work nicely, don't take up much room, nor do they cost much. I don't do any power honing, but if that is what you want, most everything I read about Tormek is good. 1 Quote Link to comment Share on other sites More sharing options...
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