I assure you a 10 year old using a Lansky can get an edge equal to anyone's freehand. That is true until the edge go's to the strop which is only nessary for straight razors and surgical insturments anyway. Lansky offers 3 edge angle options which I believe should all be used on a stockman knife. You should carry one of the little crossed ceramic rods for dressing the edge between going back to the stones. If anyone knows how to use a knife a butcher does. They use a steel or rod several times a day instead of expecting a knife to stay sharp for a week between stoneings.
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