I'm on a bar-b-q cooking team and we cook out at the Pasadena Cook offs every year. And there's a guy that cooks next to us and he brings his bench grinder with a polishing wheel and some jeweler's rouge. He tells me if youhave a knife and you put a good sharp edge on it then you never have to touch it to a stone again. Justuse the polishing wheel and jeweler's rouge. Well, we let him sharpen our carving knives and I'm tellingyou we cut up about 18 - 20 brisketsduring theHouston cook off and they are the sharpest knives I've ever cut with. I've let him do the same with my pocket knife and it's VERY sharp and it's polished like new. He tells me that the wheel just stands the edge back up that you fold over when your cutting. That a stone just wears away that edge making a new edge and removing metal....
I've looked into it online and I've found the paper wheels,
http://users.ameritech.net/knives/paper.htm, but not the same wheel he uses.
Just my input!!