No, it's not. these days I use a regular flat stone to get the initial edge bevels ground, then switch to a crock stick (the Spyderco is a variation on the crock stick) to hone the bevel to razor sharpness.I'm not a fan of thick blades, They are far more difficult to sharpen than a thin blade. Only time you really need a thick blade is when chopping or stabbing, for regular slicing of meat a thin blade is always best.One thing I may look into is the strop sharpening system that Bark River Knives sells:http://blksunsoc.blogspot.com/2014/08/spyderco-sharpmaker-is-it-really-that.htmlThis duplicates the convex edge geometry that a custom knifemaker gets when he sharpens his blade on his belt grinder. It's probably the best edge profile for the typical knife.
Whoops, I see I screwed up the link:http://www.knivesshipfree.com/bark-river-sharpening-kit-ksf-double-sided-hone-w-compound/
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