I use a Lansky's Crock Stick as of late on my normal double bevel knives. On my scandiground blades I use a japaneese waterstone thats old than m'self...
I am a bit of a traditionalist and I like my Arkansas stones. water on the portable ones and oil on the bench ones. machete and lawn mower blades get sharpened with a file. I use a steel on the kitchen knife for touch ups but like to hone it on a stone now and then.
I voted water stone because in reality you can use either oil or water on a stone. After you use oil it is best not to use water on it again but oil and water both seem to work just as well from my experience.
I haven't tried diamond other than in a stick form so i can't really say much good on that except from a survivaist stand point of portability.
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