For kitchen and utility type knives I use a 4x10 diamond stone. I know it takes more metal off but we’re talking utility. I do allot of gutting and skinning during the fall and I need to be able to put an edge back on quick. Gut and skin feral hog’s, they take the edge of a blade quick. For my finer and more expensive knives I use Arkansas stones. Takes a little longer but their gentler on the blade.
Thanks. Processing hog’s is very hard on the edge. I am pretty good at tuning up a slightly dull edge but bringing back from blunt object to useful is time consuming.