I sharpen my kitchen knives the same way I sharpen my lawnmower blades: out front on the curb (mine is concrete). Grind until it's sharp. Once I was out-of-pocket but luckily my host had a rock garden.
Normies DO care about edge quality but they DON'T care about fiddling with fancy "whetstones" and "diamond sharpeners" and such. Sharpen it, clean with soap and water, dry and burn it (to remove the rabies and typhus) and wipe it down with olive oil, mmmmm!
Sure! Who knows what's on that concrete curb! I'm clean if nothing else with my kitchenware. Just pass it over my natural gas stove's burner. Treat it the same as you do your pocket knife before/after you remove a bullet or shot from a wound. Sterile is best!
Normies DO care about edge quality but they DON'T care about fiddling with fancy "whetstones" and "diamond sharpeners" and such. Sharpen it, clean with soap and water, dry and burn it (to remove the rabies and typhus) and wipe it down with olive oil, mmmmm!