I just picked up a couple Narex hook knives to assist in my spoon carving efforts. They showed up pretty sharp and a little work on the strop rendered them like curved razors. I've been trying to study up on sharpening technique and am getting mixed signals from The Oracle (YouTube). Some users swear by only stoning the bevel side of the blade (exterior) and others only stoning the flat interior to preserve the bevel at factory specs and smoothness.
How about some opinions from the CCC (Creeker Carving Community)?
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