Couple more, then I'll stop, this is getting a bit geeky . . .
This is a 6" Henkels slicer, about 20 years old, maybe the first decent knife I ever bought. It is rather dull. Kind of the "wife's knife". She likes to toss it in the sink to rattle around w/ the dirty dishes. Not as dangerous to the dishwasher (me) as you'd think because that sort of abuse dulls the knife very quickly. We have "discussed" this many times in 18 years but at the end of the day, her attitude is that machines should function indefinitely without care, maintenance, knowledgeable operation, or indeed any attention at all.
Here's the "before" pic. Can see the edge has been steeled in a forlorn attempt to slow the dulling.
After stoning, 20 degrees, on medium stone w/ oil. I only own one stone w/ medium and fine sides, makes decisions easy.
After stoning, 20 degrees, on fine stone w/ oil. I use olive oil because it is handy and I am lazy. The grooving seems a bit finer and tidier.
After very lightly steeling, with the "un-grooved" part of the steel, to smooth off any little jaggies. Its interesting to see how just some very light steeling is easily visible.
Alas, in a week or two, this nice Henkels slicer will be a butter knife again. I think I'm going to buy the wife a Cutco, "just for you, dearie".