This is a hand-held knife sharpener. Easy to use, with two slots for proper sharpening (coarse to create a new edges; fine for smoothing out the blade). We recommend this one above all else: Chef’s Choice Diamond Hone 464 or 465. There are others out there, but this one is so fast, quiet, and does not put us on edge when drag out knife though, like so many others.
THIS IS NOT A SHARPENING STONE. Rather, it is a honing steel, for straightening your knife and keeping it in shape between sharpenings. If you only have this tool in your kitchen, you need to get a knife sharpener, too. A straight knife is not a sharp knife.
This is a sharpening stone. Inexpensive little gritty rectangular block for making the best edge on your knife. Available at hardware stores (for as little as $3) and cookware stores for a whole lot more. Made from aluminum oxide, and can be used with water (our preference) or oil.
If you are in the market for a new chef’s knife, we wholeheartedly recommend Misen knives. They are what we use at HCNY and are comfortable and lightweight. Click on the photo above to visit their site.