I use Japanese water stones, a medium and a fine along with a Nagura stone to sharpen at home. Touch up/finish with a steel and/or strop. In the field, I use a Fallkniven DC4. A Ray Mears trick is to carry a bunch of little nails in the case to stabilize the sharpener on a log. Just saw a YouTube trick to use a Nagura stone to make a slurry on the DC4. Will try that since I love how the slurry helps with the sharpening. Tonight, I sharpened all the kitchen knives, including the butcher knife. Touched up a couple of pocket knives too. The TK3 hasn't been sharpened in a couple if camping trips. It was still really sharp. Now, it's sharper and cleaner. The convex edge doesn't do as good a job carving for me versus a scandi, but my Fallknivens do fine.